Tacacho con Cecina

Tacacho con cecina combines mashed plantain with dried meat in Peru’s Amazonian cuisine. In Verónica Dionisio Palomino’s preparation, green plantain slices are fried until soft, mashed with chicharra, fried pork, and salt, then shaped for serving.^[1][2]

The cecina and chorizo are fried separately. She serves them with a cocona sauce containing onion, charapita chilli, sachaculantro and citrus juice. Her pork is first cooked with citrus peel and salt, then fried before being added to the plantain.^[1]