Nicaraguan Vigorón And Tajadas As Made By Cat Alvarado
This traditional Nicaraguan dish features crispy pork rinds, yuca, and a tangy cabbage slaw. The combination of textures and flavors creates a satisfying and unique culinary experience.
for 6 servings
- 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
- canola oil, for frying
- 4 unripe green plantains, thinly sliced lengthwise
- salt, to taste
- 6 cabbages, leaves
- 4 oz chicharrónes (110 g), pork cracklings
- Calories 928
- Fat 12g
- Carbs 192g
- Fiber 33g
- Sugar 68g
- Protein 33g
Estimated values based on one serving size.
- 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.
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.