Nicaraguan Vigorón And Tajadas As Made By Cat Alvarado Recipe by Tasty
Ingredients
- 2 lb yucca, fresh or frozen
- 6 cups cold water
- 2 teaspoons salt, plus more to taste
- 1 lime, juiced
- 3 cups green cabbage, 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, pork cracklings
Instructions
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