Preparation Instructions

• Wash the yucca thoroughly and remove the skin.
• Remove the fibrous line running through the center of the yucca as it is very bitter.
• Cut the yucca into large pieces and place them in a large pot of salted water.
• Boil for 20 to 25 minutes or until the yucca is tender (similar tenderness to boiled potatoes) and drain.
• In a frying pan, lightly heat the olive oil over medium heat at the end of the yucca's cooking time.
• Add the chopped onion to the olive oil and fry until golden and crispy.
• Add the garlic, then add the juice from the limes and orange 2 minutes later.
• To serve, place the cooked yucca pieces in a dish or bowl.
• Pour the sauce over the yucca and optionally add the shredded or chopped chicharrones.
• Garnish with chopped cilantro and add salt to taste.