Recipe: Tacacho
Goes nicely with eggs for breakfast. Seems like it is a Peruvian dish from the Amazon region.
Ingredients:
- 2 plantains (not yet ripe, still green and firm)
- about 8 strips of bacon chopped up or ideally an equal amount of small chunks cooked pork
- 1 small mild onion
- handful of cilantro
Ingredients:
- 2 plantains (not yet ripe, still green and firm)
- about 8 strips of bacon chopped up or ideally an equal amount of small chunks cooked pork
- 1 small mild onion
- handful of cilantro
Peel the plantains (a surprising difficult task!). Can just use a peeler or a paring knife to cut the peel off directly. Boil the plantains until soft (not too soft though - it's like cooking a potato). Remove from water and mash up a bit, again you don't want mush. Fry up bacon. Using some of the remaining bacon grease, fry up chopped onion. Throw in mashed up plantain and bacon bits and cilantro and mix it up. Let flavours come out covered on low heat for a couple minutes (this is the time to fry up some eggs). Add salt and pepper to taste.
Check out the ancient stove at our place:
posted by Ian @ 3:52 PM
1 Comments:
At 5:56 PM,
Tim said…
That looks pretty tasty.
The trick to "peeling" plantains seems to be to forget that they look like bananas and not to peel them in the obvious way. I cut the plantain into about 3 chunks, then slice the skin lengthwise in 3 or 4 places, and take off the strips of peel that way.
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