How To Make Nicaraguan Vigorón And Tajadas
This vigorón is made with boiled yucca tossed with cabbage, tomatoes, and onions with a dash of vinegar. Plus, salted tajadas on the side!
Serves:
Ingredients
For Vigoron:
- 2lbsyucca,fresh or frozen
- 6cupscold water
- 2tspsalt,plus more to taste
- 1lime,juiced
- 3cupsgreen cabbage,finely shredded
- 4medium plum tomatoes,diced
- 1medium white onion,thinly sliced
- 3tbspdistilled white vinegar
For Tajadas:
- canola oil,for frying
- 4green plantains,unripe, thinly sliced lengthwise
- salt,to taste
Assembly:
- 6cabbages leaves
- 4ozchicharrónes,(pork cracklings)
Instructions
Vigoron:
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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.
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Cut the peeled piece into quarters lengthwise. Alternatively, use store-bought frozen yucca that is already peeled.
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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.
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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.
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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.
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Bring another large pot of water to boil. Blanch the cabbage for 50 to 60 seconds, then remove from the pot and pat dry. Do not overcook.
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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.
Tajadas:
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Heat the canola oil in a large skillet until it reaches 325 degrees F.
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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:
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Place cooked yucca on a cabbage leaf, followed by the tomato, onion, and cabbage salad. Top with pork rinds and serve the tajadas alongside.
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Enjoy!
Nutrition
- Calories: 499.66kcal
- Fat: 9.85g
- Saturated Fat: 0.97g
- Trans Fat: 0.03g
- Monounsaturated Fat: 5.75g
- Polyunsaturated Fat: 2.69g
- Carbohydrates: 103.55g
- Fiber: 8.07g
- Sugar: 24.43g
- Protein: 5.01g
- Sodium: 1521.14mg
- Calcium: 72.07mg
- Potassium: 1242.94mg
- Iron: 1.64mg
- Vitamin A: 88.90µg
- Vitamin C: 85.15mg
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