Vigoron Receta Original

Peel and cut yuca into chunks.

Boil yuca in salted water until tender, about 20-25 minutes.

Drain yuca and let it cool slightly before slicing into smaller pieces.

In a bowl, combine shredded cabbage, diced tomatoes, and chopped onion.

Add lime juice, salt, and pepper to the cabbage mixture; toss to combine.

In a separate bowl, mix chopped cilantro, minced garlic, and diced jalapeños.

Drizzle olive oil and vinegar over the cilantro mixture; stir well.

Layer the yuca on a serving platter.

Top yuca with the cabbage mixture.

Crumble chicharrones over the cabbage.

Spoon the cilantro mixture over the top.

Garnish with avocado slices.

Serve immediately with lime wedges on the side.

Dietary