Panecicos (cassava and pork crackling rolls) are an obscure dish of our cuisine, known better as roadside fare. Perfect with a frosty-cold beer.

– 1½ pound yuca, (cassava) [0.7 kg] peeled, washed – 1 cup chicken broth, , unsalted – 1½ teaspoon salt, (or to taste) – 3 tablespoons butter , (salted) at room temperature – 1 tablespoon aniseed – 1 egg, (medium) whisked – 1 pound pork cracklings, (chicharrones) minced – 8 plantain leave squares, or parchment paper, cut into 5"x5" [13 x 13 cm] squares. – 2 tablespoon vegetable oil, to grease the skillet


Step 1:

Grate using the least coarse side of the grater, or using the grater attachment of your food processor (which I did). Place the grated cassava on a clean cotton cloth and squeeze as much liquid as you can. Catch the liquid into another container and measure the amount released.

Step 2:

Measure that same amount of chicken broth (I used 1 cup of broth, the amount may vary depending on the cassava you use). You may discard the liquid extracted from the cassava.

Step 3:

 Boil a pot full of water, and dip the leaves until they are pliable (about a minute). Remove from the water and set aside.

Step 4:

Mix broth, with salt to taste. Add butter and aniseed. Combine with the yuca and mix well. Add whisked egg. Mix well. Add the cracklings to the cassava mixture and mix well. Place ¼ cup of the batter onto a piece of plantain leaf, or parchment paper and wrap. It should have a thickness of less than ½ an inch [about 0.75 cm]. Make more bundles with the rest of the batter.

Step 5:

Heat a greased skillet over medium heat. Place 2 to three of the wraps on the skillet, cover with the lid, and cook for 15 minutes. Flip, cover, and cook for 10 more minutes. Unwrap one and check for doneness, if needed, rewrap and cook more as needed. Repeat with the rest of the wraps.

Step 6:

Serve wrapped to prevent them from drying out, and unwrap just before eating.

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