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.

Yuca Frita

* 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.

Salvadoran Curtido

* 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.)


  1. I forgot to mention that along with the meatballs, your salsa recipe was fantastic! I made a HUGE batch and every little drop got splurped up that night with tortilla chips and the meatballs… I am happy at how easy it was to make, I already had all the ingredients on hand. So I will be making more of that on a regular basis (we love fresh salsa in this house)

    I will be trying the pupusas and cabbage salad next, I have been watching youtube videos to try to get the technique…. thanks for the encouragement

  2. I don’t think there is yuca up here (I thought that was a spiky house plant!) I’ve never seen it offered in stores frozen or otherwise. I guess I have to stick to potato wedges…. oh well

  3. I always enjoy yuca frita. This looks good.

    Here is an interesting side note…

    Did you know that yuca is poisonous? I learned that a few years back.

    Apparently boiling it causes it to release the toxins and “cleans” it, hence the reason why it is boiled even though the ultimate goal is to fry it.

  4. Ay, Tracy! I LOVE yuca frita! Thanks for the recipe. I always think about making it but don’t really like dealing with the fresh yuca because the ones from my neighborhood grocery are hit or miss. Will have to look for the frozen kind!

  5. You guys sure eat well.

    Cool chicharron recipe…one of my husband’s favorite dishes. When my mother-in-law comes, she always looks for that cut of meat, but we just don’t sell it here.
    I’m totally American in my meat eating…cutting off the fat or bones which my husband says is the best part. He just shakes his head at me.
    If we eat chicken, he says the wings are his favorite. What?! There’s no meat on them! Anyway, we share a chicken well.


  6. I just stumbled on your blog…amazing!!! I’m Salvadoran American and my husband is salvadoran….your recipes are amazing…Thank you so much. ..Also maybe you can ask Carlos if he ever drank atol chuco…would love a recipe!

  7. Hi! Your “fake” chicharrones look really good! Do you use boneless pork chop for them? I want to try to make them like yours!



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