2 pounds of Yuca (Cassava)
1 lb of chicharrón (crunchy pork skin) optional
2 garlic cloves, mashed
3 teaspoons of olive oil
2 cups frying oil
Peel the yuca , cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil.
Fry them for about 10 to 12 minutes at medium heat or until they turn golden brown on each side. Do not brown them too much, so they are easy to mash. Remove them and mash them on a mortar or use a ramekin dish. Add some mashed garlic, olive oil so it won’t be that dry and pieces of chicharrón.
Once you have mashed all the plantains, mold them into the shape of half sphere using your hands or a container. Serve hot with garlic sauce or your favorite meat.
Shrimp recipe already added in this page, but you can make any side dish you like with this recipe.