Yuca con chicharrón\\ Receta Hondureña\\ Súper fácil\\ Preparada paso a paso.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and often more affordable than pork.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Pico de gallo is fresher and healthier, while canned salsa is more economical.

Wash and peel the yuca using a knife.

Cut the yuca into desired sizes.

Boil 3 cups of water with a pinch of salt.

Add the yuca to the boiling water and cook for 12 to 15 minutes.

Prepare the cabbage salad by mixing cabbage, tomato, cilantro, lime, Goya seasoning, salt, and pepper.

In a pan, melt 1/2 teaspoon of margarine.

Sauté the chopped vegetables (onion, red chili, yellow chili, green chili, and tomato) for about 5 minutes.

Add tomato paste to the sautéed vegetables and season with pepper, salt, Goya seasoning, and cumin.

Stir in some cilantro at the end of cooking the sauce.

After 15 minutes, drain the yuca.

Heat the chicharrón in an air fryer for a few minutes, or in the oven for 5 minutes if an air fryer is not available.

Serve the yuca with salad, chicharrón, sauce, pickled onions, chimol, and cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens