Nicaraguan Vigorón And Tajadas As Made By Cat Alvarado
4.5(30)
Cook Time
-
Total Time
-
Yield
6 servings
Ingredients
Vigorón
2 lb yucca (905 g), fresh or frozen
6 cups cold water (1.4 L)
2 teaspoons salt, plus more to taste
1 lime, juiced
3 cups green cabbage (300 g), finely shredded
4 medium plum tomatoes, diced
1 medium white onion, thinly sliced
3 tablespoons distilled white vinegar
Tajadas
canola oil, for frying
4 unripe green plantains, thinly sliced lengthwise
salt, to taste
Assembly
6 cabbages, leaves
4 oz chicharrónes (110 g), pork cracklings
Nutrition Info
Calories 928
Fat 12g
Carbs 192g
Fiber 33g
Sugar 68g
Protein 33g
How to Make It
1. Step
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.
2. Step
Cut the peeled piece into quarters lengthwise. You can also buy frozen yucca that is already peeled.
3. Step
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.
4. Step
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.
5. Step
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.
6. Step
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.
7. Step
Make the tajadas: Heat the canola oil in a large skillet until it reaches 325˚F (170˚C).
8. Step
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.
9. Step
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.
