Amazonian Tacacho with Mango Chalaca: The Taste of the Jungle on Your Table!

40 min
Tacacho is the heart of Amazonian cuisine. Its name comes from the Quechua language “taka chu”, which means “what has been beaten”, and that's precisely what it is: a plantain, roasted or fried, which is crushed in a mortar while still hot and mixed with lard and pieces of chicharrón or, in this version, crispy bacon. The result is a rustic, smoky, and delicious ball of flavor. We serve it with a tropical chalaca that, with its acidity and sweetness, cuts fat and refreshes the palate in a spectacular way.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Deep frying pan
  • + Large, sturdy bowl (for mashing)
  • + A good masher (or the base of a thick glass bottle)
  • + Oven or skillet for bacon
  • + Cutting board and knife

INSTRUCCIONES

Step 1:

Prepare the Companions. Start cooking the bacon in a skillet or oven until it's very crisp. Remove it and chop it into small pieces. Very important: reserve all the fat you let go! Meanwhile, prepare the chalaca by mixing in a bowl all the chopped ingredients: tomato, onion, cucumber, mango, jalapeno, cilantro and mint. Season with salt, lemon juice and olive oil.

Step 2:

Fry the Bananas. Peel the green and ripe bananas, and cut them into thick slices of about 3-4 cm. In a pot with plenty of hot oil, fry the banana pieces until they are well cooked on the inside and golden on the outside.

Step 3:

To Cross Out! Remove the bananas from the oil and, while they are still hot, place them in a large, sturdy bowl. With the masher, start to “cross out” or crush the bananas until you get a rustic puree.

Step 4:

The Flavor Blend. Over the mashed banana, add the chopped crispy bacon, a good pinch of salt and the hot pork fat (or bacon fat).

Step 5:

Knead and Form. With your hands (be careful that it burns!) , mix and knead all the ingredients until the fat is completely integrated and you have a compact dough. Take portions of the dough and form balls the size of your fist.

Step 6:

Serve and Enjoy. Serve the tacacho balls immediately, while they are hot. Accompany them with the mango chalaca in the center and, if you wish, with some chifles or chicharrón for a complete experience.

TIPS

  • + The Banana Mix: Using a mix of green and ripe bellaco plantain is a great trick. The green one gives the structure and the characteristic flavor to the tacacho, while the ripe one gives it a touch of sweetness that creates an incredible balance of flavor.
  • + The Soul of the Tacacho: Traditionally, tacacho is made with grilled banana, giving it a spectacular smoky flavor. Frying is the most common home adaptation. If you have a grill, don't hesitate to grill the bananas!
  • + Cecina and Sausage: The classic and inseparable companion of tacacho is cecina (smoked and cured pork) and regional chorizo. Bacon is a delicious alternative and easier to find outside the jungle.
  • + Hot Crush: It is essential to crush the bananas that have just come out of the frying. If they cool down, they harden and it will be almost impossible to achieve the right texture.