Latin American > Peru > Tacachos Peruvian

Tacacho with Chorizo and Cheese Recipe

Ingredients with Measurements:
- 4 large green plantains
- 1/2 pound of chorizo sausage, sliced
- 1 cup of shredded cheese
- 1/4 cup of vegetable oil
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Mortar and pestle or food processor
- Skillet

Step-by-step instructions:

1. Peel the plantains and cut them into large chunks.
2. Boil the plantains in a large pot of salted water until they are tender, about 20 minutes.
3. Drain the plantains and mash them in a mortar and pestle or food processor until they are smooth.
4. Season the mashed plantains with salt and pepper to taste.
5. Heat the vegetable oil in a skillet over medium-high heat.
6. Form the mashed plantains into small balls and flatten them slightly.
7. Fry the plantain balls in the hot oil until they are golden brown on both sides, about 2-3 minutes per side.
8. Remove the plantain balls from the skillet and set them aside.
9. In the same skillet, cook the sliced chorizo sausage until it is browned and crispy, about 5-7 minutes.
10. Top each plantain ball with a slice of chorizo sausage and a sprinkle of shredded cheese.
11. Place the plantain balls under the broiler until the cheese is melted and bubbly, about 2-3 minutes.
12. Serve hot.


- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying and cooking chorizo sausage
- Broil for melting cheese
Serving size:
- 4 servings

Nutritional information:
- Calories: 530
- Fat: 36g
- Carbohydrates: 34g
- Protein: 20g

Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- You can use any type of cheese instead of shredded cheese.

Variations:
- You can add diced onions and peppers to the chorizo sausage for extra flavor.
- You can top the tacacho with a fried egg for a breakfast twist.

Tips and tricks:
- Make sure the plantains are fully cooked before mashing them.
- Use a non-stick skillet to prevent the plantain balls from sticking.
- Don't overcrowd the skillet when frying the plantain balls.

Storage instructions:
- Store any leftover tacacho in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the tacacho, place it in the microwave or oven until heated through.

Presentation ideas:
- Serve the tacacho on a platter with a sprinkle of fresh herbs for a pop of color.

Garnishes:
- Fresh cilantro or parsley

Pairings:
- Serve with a side of avocado or tomato salad.

Suggested side dishes:
- Rice and beans
- Fried yuca

Troubleshooting advice:
- If the plantain balls are falling apart, add a little bit of flour to the mashed plantains to help bind them together.

Food safety advice:
- Make sure the chorizo sausage is fully cooked before serving.

Food history:
- Tacacho is a traditional dish from the Amazon region of Peru.

Flavor profiles:
- Savory, crispy, and cheesy.

Serving suggestions:
- Serve as an appetizer or main dish.

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Region: Peruvian

Taste: Savory, Spicy, Cheesy, Meaty, Tangy