Yuca Frita con Chicharrón

Ingredients

• 2 lbs yuca, peeled and cut into chunks
• Vegetable oil, for frying
• 1 lb pork chicharrón, chopped
• 1 cup curtido (pickled cabbage slaw)
• 1/2 cup tomato salsa
• Salt, to taste

Instructions

1. 1Boil the yuca in salted water until tender but still firm, about 20 minutes.
2. 2Drain and pat the yuca chunks dry.
3. 3Fry the yuca in hot oil until golden and crisp on the outside, about 8-10 minutes.
4. 4Drain on paper towels and season with salt.
5. 5Arrange the fried yuca on a plate topped with chopped chicharrón.
6. 6Serve with curtido and tomato salsa on the side.

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