Yuca con (not really) Chicharrón
If you want a recipe for authentic chicharrón, this is not the blog for you. I can’t be bothered to find the real cut of meat I would need so I just cut up pork chops in bite size pieces and fry them. Then I season them with Ingrid Hoffman’s Delicioso Adobo spice mixture, just because I like that spice on almost everything. (See? Not authentic at all.)
As for the yuca, I can give you a good recipe for that.
* 1 bag frozen yuca (so much easier than messing with fresh yuca)
* 1 teaspoon achiote molido (spice)
* 2 tablespoons minced garlic
* 2 green onions chopped
* salt and paprika to taste
*oil for frying (I use Canola)
1. Place the yuca and all ingredients except salt, paprika and oil, in a large pot of water. (Water should cover the yuca.)
2. Bring water to a boil, then lower to a simmer. Cook until the yuca are tender enough to pierce with a fork. Remove from heat and drain water.
3. Cut any large pieces into thinner “steak french fry” sized pieces. Fry in oil, flipping once, until crisp on all sides. Remove to a plate. Season with salt and paprika. Serve with curtido and salsa.
Here is yuca con (fake) chicharrón on our dinner table. That is my husband’s impatient hand. (“Are you done taking photos yet? I’m hungry!”)
If you want to make Salvadoran curtido to go along with it, here’s my recipe for that, too.
* 1/2 head of cabbage chopped fine
* 1/2 cup grated carrot
* 2 green onions, minced
* 1/2 onion sliced thin, (vidalia is best since yellow onions are a bit strong)
* 1/2 cup apple cider vinegar
* 1 tablespoon lemon juice (optional)
* Salt to taste
* Dried oregano to taste
* Red pepper flakes to taste (not authentic – we just like it spicy!)
Bring a pot of water to a boil. Remove from heat and put the cabbage and carrot into the water. Let sit for 5 minutes and then drain. (A little water remaining is fine.) Add the other ingredients. Adjust apple cider vinegar to your tastes. If you find it too strong, add a little warm water. Best to let the flavors combine for a couple hours at room temperature, but can be served right away.
Curtido is most often eaten with yuca con chicharrón, and pupusas. Most people pour salsa over the curtido.
(My salsa recipe is HERE.)