Ensalada de yuca con pechuga desmeuzada y torrejas de berenjenas

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, we're going to prepare a special dish, Ensalada de yuca con pechuga desmeuzada y torrejas de berenjenas. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ensalada de yuca con pechuga desmeuzada y torrejas de berenjenas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada de yuca con pechuga desmeuzada y torrejas de berenjenas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can have Ensalada de yuca con pechuga desmeuzada y torrejas de berenjenas using 20 ingredients and 11 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Ensalada de yuca con pechuga desmeuzada y torrejas de berenjenas:

1. 1 libra yuca
2. 1 zanahoria mediana
3. 1 pechuga de pollo
4. 3 dientes ajo
5. 1 ají morrón
6. 1 cebolla grande
7. 1 ají cubanela
8. ramitas puerro
9. 1 ramita perejil
10. 1 ramita apio
11. el jugo de 2 limones
12. 1/4 cucharada vinagre
13. 1 berenjena
14. 1 huevo
15. 2 cucharada harina
16. 1/2 taza pasas
17. 1/2 taza aceite para freír
18. 1/4 taza aceite de oliva
19. 1/2 cucharadita azúcar
20. al gusto sal y pimienta

Steps to make to make Ensalada de yuca con pechuga desmeuzada y torrejas de berenjenas

1. Limpiar la pechuga, lavarla y sazonar con dos dientes de ajo, el jugo de medio limón, sal y pimienta, cocinar a vapor hasta que cueza.
2. Pelar y lavar la yuca y la zanahoria y picar en cuadritos (La zanahoria en trozos más pequeños) hervir con sal en suficiente agua.
3. Cortar en trocitos el puerro, ají morrón, perejil, apio y el ají cubanela, reservamos.
4. Ya lista la pechuga, la dejamos enfriar, desmenuzamos y reservamos.
5. Ya cocinada la yuca y la zanahoria escurrimos y enjuagamos con agua fría y reservamos.
6. Para el aderezo cortaremos la cebolla en cuadritos, un diente de ajo cortado en cuadritos muy pequeños, agregamos el jugo de limón, el vinagre, media cucharadita de azúcar, sal al gusto y aceite de oliva.
7. En una cacerola Mezclar: la pechuga desmenuzada, la yuca, la zanahoria, las pasas, las verduras y ajíes, con una cuchara mezclamos haciendo movimiento envolventes y agregamos el aderezo, mezclamos bien y reservamos.
8. Lavar y pelar la berenjena, cortar en lonjas o rodajas y la dejamos en agua de sal por unos minutos, en un bol batimos el huevo y agregamos sal, pimienta y cualquier otro condimento si así lo desea.
9. Retiramos del agua las berenjenas, escurrimos y la pasamos por huevo, luego por harina, por huevo otra y freímos.
10. Freímos por ambos lados, retiramos del aceite y escurrimos el exceso de grasa.
11. Servir con la ensalada de yuca y disfrutar de este rico y nutritivo manjar.

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