OpinionTacacho recipe with cecina

Tacacho recipe with cecina


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  • 2/3 cup oil
  • 200 g cecina from the jungle
  • 1 green banana
  • 1 tbsp. lard
  • 1/2 tbsp. pork crackling
  • 1 cocona peeled in cubes
  • 1 diced onion
  • 1 sweet pepper without veins or seeds
  • 4 sprigs of chopped coriander
  • 1 chopped charapita chili
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Heat the cecina in a skillet over high heat and fry for about three minutes. Remove and drain. Pound the cecina with a wooden mallet until softened. reserve. In the same skillet, fry the banana over medium heat until its center is fully cooked. Remove from heat and mash the banana with the mallet. Add the hot lard and pork rinds. Season with salt and knead until integrated. Form a ball with the dough and reserve the tacacho. Apart, mix in a bowl the cocona, the onion, the sweet pepper, the coriander and the charapita pepper. season with salt. Serve the cecina with tacacho and accompany with the cocona sauce.



Source: Elcomercio

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