Skillet Chorizo Criollo with Fried Yuca

At an Argentine parrilla the chorizo comes off the grill first, and in Miami it very often lands beside a pile of fried yuca with Cuban mojo for dipping. You can get the same blistered casing indoors in a heavy skillet if you are patient: medium-low heat, lots of turning and no poking holes, so the juices stay inside. Boil the yuca until it just starts to crack open before frying, because those rough edges turn into the crispest bits. Frozen peeled yuca works perfectly well here.