It is an indigenous dish from the region that unfolds a variety of textures and flavors, making it a true delight for the palate.
Its origin dates back to ancient culinary traditions, where the combination of yuca and chicharrón offers a diversity of textures and flavors that delight the taste buds.
Yuca with Chicharrón
Ingredients
2 pounds of Yuca
1 pound of Shredded cabbage
1 pound of Chicharrón in pieces
¼ Tomato sauce
1 pinch of Salt
1 pinch of Pepper and cumin
2 tablespoons of Vegetable oil
1 Chicken bouillon cube
1 ½ cup of Hot water
1 Onion chopped into cubes
Preparation
Step 1 : The yuca should be peeled beforehand.
Step 2 : Then, in a pot with enough water, boil for approximately 12 to 15 minutes until tender.
Step 3 : Add salt to taste and cook for an additional 2 minutes before removing from the water.
Step 4 : In a pan with oil, sauté the onion.
Step 5 : Then add the tomato sauce, salt, pepper, sugar, cumin, and the bouillon cube.
Step 6 : Cook everything for about 5 minutes.
Step 7 : Next, add water and cook for about 10 minutes, or until the sauce has thickened.
Step 8 : To serve, place the yuca on a plate and top with the sauce.
Step 9 : Add the pieces of chicharrón and the shredded cabbage.
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