Tacacho with Salsa Criolla

Ingredients

• 4 ripe plantains 4 ripe plantains
• 200g (7 oz) pork belly, diced 200g (7 oz) pork belly, diced
• 200g (7 oz) chorizo, sliced 200g (7 oz) chorizo, sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon aji panca paste 1 teaspoon aji panca paste
• Salt, to taste Salt, to taste
• For the Salsa Criolla: For the Salsa Criolla:
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 aji pepper, seeded and finely chopped 1 aji pepper, seeded and finely chopped
• Juice of 1 lime Juice of 1 lime
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 45g, 20g
• Protein: 15g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the plantains in a large pot of boiling water and cook until tender, about 15 minutes. Drain and let cool slightly.
3. 3.
   In a frying pan, heat the vegetable oil over medium heat. Add the diced pork belly and sliced chorizo, and cook until crispy and golden brown, about 8-10 minutes. Remove from heat and set aside.
4. 4.
   Peel the cooked plantains and place them in a large bowl. Mash them with a fork or potato masher until smooth.
5. 5.
   Add the cooked pork belly, chorizo, ground cumin, aji panca paste, and salt to the mashed plantains. Mix well to combine.
6. 6.
   Shape the mixture into small balls or patties and place them on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until golden brown and crispy.
7. 7.
   Meanwhile, prepare the Salsa Criolla by combining the thinly sliced red onion, chopped aji pepper, lime juice, and salt in a bowl. Mix well and let it marinate for at least 10 minutes.
8. 8.
   Serve the Tacacho hot, accompanied by the zesty Salsa Criolla on the side.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and black spots for the best flavor and texture.
• Aji panca paste — If you can't find aji panca paste, you can substitute it with a blend of smoked paprika and cayenne pepper for a similar smoky flavor.

Tips & Tricks

• For extra crispiness, you can fry the Tacacho balls or patties in hot oil instead of baking them.
• Serve Tacacho as a main dish with a side of mixed greens or as a side dish alongside grilled meats or seafood.
• Adjust the spiciness of the Salsa Criolla by adding more or less aji pepper according to your preference.
• Leftover Tacacho can be refrigerated and reheated in a pan or oven for a quick and delicious meal.
• Experiment with different types of chorizo to vary the flavor profile of the dish.

Serving advice

Serve Tacacho hot, garnished with fresh cilantro leaves for an added burst of freshness. Accompany it with a side of Salsa Criolla to balance the richness of the dish.

Presentation advice

Arrange the Tacacho balls or patties on a platter, drizzle the Salsa Criolla over them, and sprinkle some chopped cilantro on top for an appealing presentation. Serve with a wedge of lime on the side for an extra touch of color.