NICARAGUAN VIGORóN AND TAJADAS AS MADE BY CAT ALVARADO RECIPE BY TASTY
Here's what you need: yucca, cold water, salt, lime, green cabbage, medium plum tomatoes, medium white onion, distilled white vinegar, canola oil, unripe green plantains, salt, cabbages, chicharrónes
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the vigorón: To prepare the yucca, use a sharp knife to cut off the root ends, cut in half crosswise, then carefully peel off the tough brown skin and inner pink layer.
- Cut the peeled piece into quarters lengthwise. You can also buy frozen yucca that is already peeled.
- Add the cold water to a large pot. Place the yucca in the pot and add 1 teaspoon of salt and the lime juice. Bring to a boil over high heat. Once boiling, reduce the heat to medium and maintain a gentle boil for 25 minutes, or until the yucca is tender but not falling apart.
- Remove the yucca from the pot and set aside until cool enough to touch. Remove the woody vein from the middle of the yucca pieces and set aside for serving.
- Bring another large pot of water to boil. Blanch the cabbage for 50-60 seconds, then remove from the pot and pat dry. Do not overcook.
- In a large bowl, combine the tomatoes, onion, remaining teaspoon of salt, and distilled vinegar. Add the blanched cabbage and toss to combine. Set aside for serving.
- Make the tajadas: Heat the canola oil in a large skillet until it reaches 325˚F (170˚C).
- In small batches, carefully fry the sliced plantains for 45 seconds, flipping halfway, until they are lightly golden and a bright yellow in color. Drain over a wire rack or paper towels and season with salt.
- To assemble, place cooked yucca on a cabbage leaf, followed by the tomato, onion, and cabbage salad. Top with pork rinds and serve the tajadas alongside.
- Enjoy!
Nutrition Facts : Calories 966 calories, Carbohydrate 199 grams, Fat 12 grams, Fiber 41 grams, Protein 33 grams, Sugar 75 grams
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