salvadoran recipe

Nuégados de yuca (cassava nuegados) are delicious traditional cheese donuts from El Salvador that are typically prepared during Easter.

Nuegados de Yuca

lb cassava (, peeled, rinsed and ground very finely)

eggs (, beaten)

baking powder

hard ((or soft) cheese, grated)

salt

Vegetable oil ((for frying))

½ lb panela (whole,

water

cinnamon

cloves

Pour the panela into a large saucepan.

Add the water and spices.

Simmer over medium heat until the panela is completely dissolved.

Mix and boil over low heat, stirring frequently until the honey thickens enough to leave the spoon covered with a light layer, about 10 to 15 minutes. Set aside.

Panela Honey

Mix all the ingredients to form a soft dough.

Shape the nuégados like a small tortilla.

Heat a large pot with oil and deep-fry the nuégados until they are golden brown.

Serve the nuégados drizzled with panela honey.

Nuégados

Yuca con chicharrón is a typical dish from El Salvador and Honduras made from cassava and fried pork rind, served with chimol sauce and coleslaw.

Yuca con Chicharrón

lb cassava

½ lb chicharrón ((pork rind),

Salt

Pepper

Vegetable oil

tomatoes (, peeled,

onion (,

green hot pepper (,

cilantro

lime juice

¼ head cabbage (, grated)

carrot (, grated)

onion (, grated)

red hot pepper (, chopped)

oregano

limes

Wash the cassava well and peel it.

Cut it in half, then cut the two halves lengthwise to obtain 4 pieces for each cassava.

Remove the core fiber from each piece and cut each piece into sticks, similar to large French fries.

Fill a large pot with a large volume of salted water and bring to a boil over high heat.

Add the cassava and cook for 25 to 35 minutes, or until tender. Drain and set aside.

During the preparation of the yuca, prepare the pork rind

Pour a large volume of vegetable oil in a skillet and heat over medium heat.

When the oil is hot, fry the pork rind on both sides until all pieces are golden brown.

Remove the pork rind from the oil using a skimmer and place it in a large dish lined with paper towel to remove the excess oil and keep it crisp.

Preparation of the chimol sauce

Add the tomatoes, onion, hot pepper, and cilantro in a large bowl. Season with salt and pepper, and add lime juice.

Mix well, taste, and adjust the seasoning if necessary.

Preparation of the cabbage salad

Mix the cabbage, carrots, onions and red hot pepper.

Immerse them in a large amount of boiling water for 3 minutes.

Drain and dry with a cloth. Let cool.

Finally add the oregano and juice of the limes. Season with salt and mix well.

Serve the cassava and the hot pork rind with chimol sauce and cabbage salad.

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Nuegados de Yuca

Yuca con Chicharrón

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Nuegados de Yuca

Yuca con Chicharrón

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