Peruvian
Tacacho con Cecina
A beloved dish from the Peruvian Amazon, with smoky cecina served beside warm balls of roasted green plantain mashed with pork fat and crisp chicharrón. It is hearty, rustic, and best eaten hot with ají de cocona or pickled onions.
Watch it madeGiacomo Bocchio · 19:42
Ingredients
- Green plantains4 medium
- Cecina peruana, smoked pork250g
- Pork lard or rendered pork fat4 tbsp
- Crisp chicharrón, chopped80g
- Fine salt1 tsp, or to taste
- Neutral oil, if needed for frying1 tbsp
- Ají de cocona or ají charapita sauce, to serve2 tbsp
Method
- Wash the green plantains and make a shallow lengthwise slit through each peel without cutting deeply into the flesh.
- Roast the unpeeled plantains over charcoal, a gas flame, or on a dry comal or heavy skillet, turning often, until the skins are blackened and the flesh is fully tender, about 25 to 30 minutes.
- While the plantains roast, warm 1 tablespoon of pork lard in a skillet over medium heat and fry the cecina until browned at the edges and heated through, about 2 to 3 minutes per side; keep warm.
- Peel the roasted plantains while still hot and cut them into chunks.
- Place the hot plantain pieces in a large mortar, batán, or sturdy bowl and pound them with the salt until the texture is mostly mashed but still rustic.
- Add the remaining pork lard little by little while pounding, then mix in the chopped chicharrón so the fat seasons the plantain evenly.
- Taste the tacacho mixture and adjust the salt if needed.
- With lightly greased hands, shape the mixture into 4 firm balls, making 2 tacachos per serving.
- If desired, briefly sear the tacacho balls in the same skillet used for the cecina until lightly golden on the outside.
- Serve the hot tacacho balls with the fried cecina alongside and a spoonful of ají de cocona or ají charapita sauce.
Common questions
Can I substitute the plantains or cecina if I can’t find them?
Use very green plantains only; ripe ones will turn sweet and mushy. If cecina peruana isn’t available, use well-seasoned smoked pork, smoked bacon, or dried beef, but expect a different flavor and adjust salt carefully.
How long does Tacacho con Cecina take from start to finish?
Plan on about 35 to 45 minutes total. Roasting the plantains takes 25 to 30 minutes, while frying the cecina only takes a few minutes. It’s fastest if you prep the mortar, fat, and garnish before cooking.
What are the most common mistakes when making tacacho?
The biggest mistakes are using ripe plantains, under-roasting them, and adding too much fat at once. Also, don’t over-mash; tacacho should stay rustic, not become a smooth puree. Season gradually because the pork and chicharrón are already salty.
Can I make tacacho ahead of time and store leftovers?
Yes, but it’s best fresh. Store tacacho and cecina separately in airtight containers in the refrigerator for up to 3 days. Reheat the tacacho gently with a little pork fat or oil so it stays moist, then fry the cecina again briefly.
What should I serve with Tacacho con Cecina?
Serve it hot with ají de cocona or ají charapita sauce on the side. A simple salad, pickled onions, or fried eggs also work well. Keep the cecina warm and plate the tacacho in rustic mounds for the traditional presentation.