Preparation

In Peru's Amazon regions, tacacho con cecina represents the perfect fuel for a long day—dense, savory plantain balls rich with pork fat, paired with intensely flavored dried meat. This breakfast comes from the Amazonian tradition of preserving meat in the humid jungle climate and making the most of starchy plantains.

Preparing the Tacacho

1. Bring a large pot of salted water to boil. Add whole, unpeeled plantains and boil for 25-30 minutes until tender when pierced with a fork.
2. Drain and let cool slightly, then peel. While still warm, mash the plantains in a large bowl or wooden mortar (traditionally used).
3. Heat 4 tablespoons of lard in a small pan with the minced garlic just until fragrant, about 1 minute.
4. Add the garlic-lard mixture to the mashed plantains along with remaining lard and salt. Mix thoroughly—the mixture should be smooth and hold together. Form into 8 balls, each about the size of a tennis ball. Keep warm.

Cooking the Cecina

1. If using cecina, slice into thin pieces. If using bacon, cut into thick strips. Heat vegetable oil in a skillet over medium-high heat.
2. Fry the meat until crispy and golden, about 3-4 minutes per side. Remove and drain on paper towels.
3. Serve two tacacho balls per person with fried cecina, fresh onion and tomato slices, cilantro, lime wedges, and aji amarillo sauce on the side.