Yuca with Chicharrón

Yuca with Chicharrón

22 October, 2021

 4.0/5

Del Rancho

Medium

INGREDIENTS

2 pounds of cooked yucca
Chismol of your taste
2 cups shredded cabbage
2 lemons
11/2 pound of pork rinds
Half a pound of butter

SAUCE:

Oil
1 white onion in pieces
4 pear tomatoes, cut into pieces
1 tablespoon minced garlic
2 tablespoons tomato paste
3 cups chicken stock
1 teaspoon of paprika
3 bay leaves
Season to taste

PROCESS

In a frying pan, place a tablespoon of oil and fry the onion, tomato, and garlic for a couple of minutes.
Then place the sofrito in a blender and add the chicken broth and tomato paste and blend until everything is well mixed.
Return to the pan and bring to a simmer. Season with salt and pepper, paprika, bay leaf, and cumin.
Cook the sauce for about 7 minutes. Reserve.
Put the cabbage in a bowl with water and lemon juice. Let it rest for half an hour.
Serve the yuca on a plate, bathe with the sauce, the cabbage, the chismol on top, and place the Chicharrones.

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