Tacacho with cecina is a traditional dish from Peruvian cuisine, originating from the Peruvian Amazon region and widely spread throughout the country. The term "tacacho" likely derives from the Quechua "taka chu," meaning "the beaten one."
It is a traditional dish rooted in the Peruvian Amazon region that has spread across the country.
This dish represents a unique combination of flavors. Let's cook it and enjoy every bite!
Tacacho with cecina and chorizo
Ingredients
10 Green plantains
3 tablespoons of Lard
250 grams of Chicharrón cut into pieces
500 grams of Pork cecina
1 pinch of Salt
Preparation
Step 1 : To prepare this delicious Amazonian dish, start by peeling the plantains and then slicing them.
Step 2 : Next, fry them until cooked inside and then mash them with a mallet.
Step 3 : Then, add the lard and mix well, including the chicharrón cut into small pieces, which is best done with hands for a uniform mixture.
Step 4 : Afterward, form balls of the desired size.
Step 5 : Meanwhile, place the cecina in a pan to fry, so both ingredients are ready at the same time.
