Central America: Yuca con Chicharron

The Yuca con Chicharron is a typical dish of Honduras and El Salvador that for preparation Boil the cassava with a little saltChicharon until soft. Prepare the chirmol chopping and mixing diced tomatoes, onion, green pepper and chili pepper, salt, pepper and vinegar or lemon.

Chop cabbage finely and then washed with hot water or chlorinated water.
Cassava can be eaten warm or hot. Place pieces in a bowl and add in order: cabbage, chilmol and finally the pieces of pork .
Leg can also be made ​​with pork in tomato sauce instead of pork or both

Ingredients

2 lbs. Cassava
10 oz. chopped cabbage
chicharron to tasteSauce:
1/4 of tomato sauce
1 pinch of salt
1 pinch of pepper and cumin
2 tbsp. vegetable oil
1 cube of chicken
1 1/2 cup hot water
onion to taste

See Instructions

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s