Tacacho is a typical dish from the Peruvian Amazon rainforest region and is widely known throughout the country. It is said that the term "tacacho" derives from Quechua "taka chu," which means "it is beaten."
It is a traditional recipe from the Peruvian Amazon, spread across the entire country.
This preparation holds cultural significance for Peruvian cuisine, reflecting the influence of indigenous traditions. Ready to cook this delight together?
Tacacho
Ingredients
8 Green plantains
4 Ripe plantain
300 grams of Chicharrón (fried pork rind)
300 grams of Pork fat
Preparation
Step 1 : Start by peeling and cutting the plantain into rectangles.
Step 2 : Then, fry the pieces in oil until they are cooked through.
Step 3 : It's important to set them aside on absorbent paper and then mash them with a mallet.
Step 4 : Once ready, add the ripe plantains and mash everything together again.
Step 5 : Separately, cut the chicharrón into small squares that can be chewed easily and add them to the mashed plantain.
Step 6 : After thoroughly mixing the ingredients, use your hands to form medium or large balls, depending on the number of servings you want to prepare.
Step 7 : Finally, place the balls in a preheated oven at 160°C for five minutes.
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