Tacacho con Cecina

Name: Tacacho con Cecina
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 4 green plantains; 200 g cecina; chorizo — to serve; 1 tbsp lard; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Tacacho con Cecina hails from the lush Amazon region of Peru, where it is a staple at family gatherings and celebrations. In homes where the air is thick with the promise of a hearty meal, this dish brings the community together around a shared table. The distinct preparation method, passed down through generations, reflects the Amazon's culinary traditions — a balance of simplicity and robust flavors.

The heart of Tacacho con Cecina lies in its delightful contrast of textures and tastes. The green plantains, transformed into a savory mash, embrace the smoky richness of cecina and the spicy notes of chorizo. Generous lard infuses the mixture with a silky depth, while a sprinkle of fine sea salt perfects each bite. This dish is a celebration of bold flavors and the warmth of shared meals, inviting hands to reach in and enjoy.

Ingredients

4green plantains
200 gcecina
chorizo — to serve
1 tbsplard
to tastefine sea salt

Method

Begin by peeling the 4 green plantains and cutting them into thick slices, about 1 inch each. Heat a large skillet over medium-high heat and add 1 tablespoon of lard. Once the lard has melted and is shimmering, add the plantain slices in a single layer. Fry them until they are golden brown on both sides, turning occasionally, which should take about 3-4 minutes per side. Remove the plantains from the skillet and set them aside on a paper towel-lined plate to drain excess oil.
While the plantains cool slightly, take the 200 g of cecina and season it with fine sea salt to taste. If you have a preferred spice blend, you can lightly dust the cecina with it, but traditionally, the salt is the main seasoning. Heat the same skillet over medium-high heat and add a bit more lard if necessary. Once hot, add the cecina and cook until it develops a deep brown color on both sides, which will enhance its flavor and texture.
Once the cecina is browned, you have the option to either braise it or grill it until tender. For braising, add a small amount of water to the skillet, cover, and let it simmer on low heat until the cecina is tender, about 10-15 minutes. If grilling, transfer the browned cecina to a preheated grill and cook until it is tender and slightly charred, which should take about 5-7 minutes, depending on thickness.
While the cecina is cooking, return to the plantains. Use a mortar and pestle to mash the fried plantains until they are soft and slightly chunky. Mix in any remaining lard from the skillet to add flavor and moisture. Taste the mashed plantains and adjust the seasoning with fine sea salt if needed.
In the same skillet, add sliced chorizo and cook over medium heat until it is browned and cooked through, releasing its flavorful oils. This step will add a smoky depth to the dish.
Combine the mashed plantains with the cooked chorizo in the skillet, stirring to incorporate the flavors evenly. The plantains should absorb the chorizo oils, becoming even more flavorful.
Once the cecina is tender, taste it for salt and adjust if necessary. Serve the Tacacho by shaping the plantain mixture into small balls or patties, placing them on a platter alongside the cecina. This dish is traditionally enjoyed with rice, bread, or a fresh salad, making it perfect for sharing at the table.