Ingredients with Measurements:
- 2 ripe plantains
- 1/2 pound of shrimp, peeled and deveined
- 1/2 cup of pork cracklings
- 1/2 cup of chopped red onion
- 1/4 cup of chopped cilantro
- 1 tablespoon of aji amarillo paste
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Mortar and pestle
- Large skillet
Step-by-Step Instructions:
1. Peel the plantains and cut them into chunks. Boil them in salted water until tender, about 15 minutes.
2. Drain the plantains and mash them in a mortar and pestle until smooth.
3. Add the pork cracklings to the mortar and pestle and continue mashing until well combined.
4. Shape the mixture into small balls and flatten them slightly.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Fry the tacacho balls until golden brown on both sides, about 2 minutes per side. Set aside.
7. In the same skillet, sauté the red onion until softened, about 3 minutes.
8. Add the shrimp and aji amarillo paste to the skillet and cook until the shrimp are pink and cooked through, about 5 minutes.
9. Season with salt and pepper to taste.
10. Serve the shrimp and plantain mixture over the tacacho balls.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Fat: 15g
- Carbohydrates: 32g
- Protein: 18g
Substitutions for ingredients:
- Pork cracklings can be substituted with bacon bits or chorizo.
- Aji amarillo paste can be substituted with any hot sauce.
Variations:
- Add diced tomatoes and bell peppers to the shrimp mixture for added flavor and texture.
- Use mashed yucca instead of plantains for a different twist on the tacacho.
Tips and Tricks:
- Make sure to mash the plantains and pork cracklings well to ensure the tacacho balls hold together.
- Use a non-stick skillet to prevent the tacacho balls from sticking.
- Serve with a side of avocado or salsa for added flavor.
Storage Instructions:
- Store any leftover tacacho and shrimp mixture in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the tacacho balls in a skillet over medium heat until heated through. Microwave the shrimp mixture for 30 seconds to 1 minute until heated through.
Presentation Ideas:
- Serve the tacacho balls on a bed of lettuce for added color and texture.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested Side Dishes:
- Rice and beans
- Grilled vegetables
- Fried plantains
Troubleshooting Advice:
- If the tacacho balls are falling apart, add more pork cracklings to the mixture to help bind it together.
Food Safety Advice:
- Make sure to cook the shrimp until they are pink and cooked through to prevent any foodborne illnesses.
Food History:
- Tacacho is a traditional dish from the Amazon region of Peru, made with mashed plantains and pork cracklings.
Flavor Profiles:
- The tacacho balls are crispy on the outside and soft on the inside, with a savory flavor from the pork cracklings. The shrimp and plantain mixture is spicy and slightly sweet from the aji amarillo paste.
Serving Suggestions:
- Serve as an appetizer or a main dish for lunch or dinner.
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Region: Peruvian