Name: Peruvian Stuffed Tacacho
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Peruvian
Ingredients: 1.2 kg green plantains (4 large plantains); 120 g pork lard (½ cup); 250 g finely chopped or shredded Amazonian cecina (1½ cups); 120 g chopped crispy pork or chicharrón (¾ cup); 45 ml vegetable oil or pork lard (3 tablespoons, for frying the cecina if needed); 8 g salt (1½ teaspoons); 100 g cocona chili sauce for serving (½ cup); 4 clean bijao leaves for serving, optional

Ingredients

Scale

1.2 kg green plantains (4 large plantains)
120 g pork lard (½ cup)
250 g finely chopped or shredded Amazonian cecina (1½ cups)
120 g chopped crispy pork or chicharrón (¾ cup)
45 ml vegetable oil or pork lard (3 tablespoons, for frying the cecina if needed)
8 g salt (1½ teaspoons)
100 g cocona chili sauce for serving (½ cup)
4 clean bijao leaves for serving, optional