Entree: Peru – Amazonian Peru – Tacacho con Cecina (Mashed fried green plantain cakes served with smoked dried beef)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 20 min

Total 50 min

Ingredients

- 4 large green plantains, peeled and cut into 2–3 in (5–7.5 cm) pieces, approx. 2 lb (900 g)
- 3 tbsp (45 ml) rendered pork lard or vegetable shortening
- 1 tsp (6 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil
- 10 oz (280 g) cecina, thinly sliced (smoked or air-dried beef)
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 ml) lime juice (optional)
- Fresh cilantro leaves for garnish (to taste)
- Freshly ground black pepper to taste

Instructions

1. Place plantain pieces in a large pot and cover with water. Bring to a boil and cook until very tender, about 20–25 minutes. Drain well.
2. While plantains cook, heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add sliced cecina and cook, turning occasionally, until warmed through and edges crisp slightly, about 3–5 minutes per side. Remove and keep warm.
3. In the same skillet add the remaining 1 tbsp (15 ml) oil and sauté sliced red onion until translucent, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant. Remove and reserve with the cecina.
4. Mash the drained hot plantains in a large bowl or mortar until very smooth but slightly textured. Stir in the rendered pork lard and 1 tsp (6 g) salt until fully incorporated and the mixture is glossy and cohesive. Adjust salt to taste and add lime juice if using.
5. Shape the tacacho mixture into 6–8 balls or patties, pressing firmly so they hold together.
6. Heat a nonstick or cast-iron skillet over medium heat. Add a thin film of oil or a little extra lard. Fry the tacacho patties 3–4 minutes per side until a golden crust forms and they are heated through.
7. To serve, arrange tacacho patties on plates, top or accompany with sliced cecina and the sautéed onion and garlic. Garnish with cilantro and a crack of black pepper.
8. Serve immediately while hot; traditionally enjoyed with aji or hot sauce on the side.