Tacacho con Cecina

Instructions

1. 1

   Peel the green plantains and cut into thick rounds. Boil in salted water until tender, about 15-20 minutes.

2. 2

   While plantains cook, grill or pan-fry the cecina over medium-high heat until crispy on the outside and heated through, about 5-7 minutes per side.

3. 3

   Drain the cooked plantains. In a large wooden mortar (batan), mash the plantains with the pork lard and minced garlic until a thick, sticky dough forms.

4. 4

   Form the mashed plantain mixture into round balls about the size of a tennis ball. Press slightly to flatten.

5. 5

   Serve the tacacho balls alongside the grilled cecina. Accompany with sliced cocona fruit or a simple salad of onion and tomato.