Vigoron Recipes

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!

Steps:

• You will also need: 10 almond tree leaves or 10 plastic dishes.
• FOR"CHICHARRONES":.
• You can purchase the Chicharrones on a local market, it is pork rind cooked on low heat in a pot without oil.
• The pork meat will release its oil little by little.
• It is generally cooked for three hours until the"Chicharrones" are brown, crunchy, or toasted.
• Take the"chicharrones" and cut them in small pieces.
• FOR THE OTHERS:.
• Peel the cassava and cut it on pieces of 1.97 inches (5 cm) long.
• Place the cassava on a pot, fill the pot with water until the water reaches 0.79 (2 cm) above the cassava level.
• Boil the cassava with the water until the cassava is soft, add salt, oregano, a whole head of garlic when the cassava starts getting soft.
• Once the cassava is soft, drain the water, and let the cassava cool down.
• Chop the cilantro and the onions into thin pieces.
• Or, blend them on a blender.
• Squeeze the 15 limes and store their juice on a glass container.
• Mix the tomatoes, onions, cilantro in a glass container.
• Pour the lime juice with one teaspoon of sugar on the mix.
• Add salt, pepper and cumin to taste.
• Chop the cabbage.
• SERVINGS.
• Serve three pieces of cassava, two pieces of"Chicharron," and 4 tablespoons of tomatoes over 3 tablespoons of cabbage on an almond tree leaf or a plastic dish.

Steps:

• Chicharrons is the product of pork fat being cooked on very low heat in a pot either on the stove or in the oven for something like three hours and releasing its oil or lard very slowly, leaving only the crunchy brown structure of the fat (the rendered fat, or lard, can be reserved to use as shortening in other recipes). Chicharrons may be purchased at local markets or carnicerias.
• Place the cooked chicharrones on a paper towel to cool and to continue to drain.
• When cool, chop into small pieces.
• Place cassava into a large pot and cover with water to a depth of 1".
• Heat to a boil and reduce to a simmer until the cassava is nearly tender.
• Add salt, oregano, and the garlic bulb.
• Continue to simmer until cassava is completely tender.
• Drain the water and let the vegetables cool; discard garlic.
• Chop the cilantro and the onions into thin pieces (or pulse in the food processor). Place the tomatoes in a large bowl; add the pepper, chopped onions, cilantro, lime juice and sugar.
• Mix well and add salt, pepper, and cumin to taste.
• To serve, place about 1/2 cup of chopped cabbage in the banana leaf (or dish) and top with two or three pieces of cassava, 1/4 cup of the salsa, and garnish with the chopped chicharrones.