Nicaraguan Dressing Family Recipes

NICARAGUAN DRESSING - FAMILY RECIPE

Steps:

• cook chicken with one large onion, large pieces of onion.
• Save stock to use later, discard onion, ground up chicken finely.
• sauteed finely chopped onions with 1 stick of butter.
• chopped up croutons ( not fine, but more like ground up chicken size).
• Mix all the ingredients together and taste, capers are to taste, add eggs last. I usually add more cream of mushroom and chicken stock first. You want it to be moist, not dry. When you like the taste, add eggs and mix it up.
• Pour into caserole dish and bake at 350 degrees for about 30 to 40 min.

NICARAGUAN GALLO PINTO

Steps:

• Cook dressing, onion and garlic in large skillet on medium heat until onions are tender.
• Stir in the beans with the reserved cooking liquid; cook 5 min., stirring gently to avoid mashing the beans.
• Add rice; cook 5 to 8 min. or until heated through, stirring occasionally.

NICARAGUAN VIGORóN AND TAJADAS AS MADE BY CAT ALVARADO RECIPE BY TASTY

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!