El tacacho with jerky It is a characteristic food of Peru. Originally from the Amazon jungle region of that country, it has spread to other Peruvian areas, being possible to taste it in different locations.
The elaboration of tacacho with jerky requires the independent preparation of both components, which together make up this delicious dish. Its main ingredients are cooked and ground or crushed green plantain accompanied by dried and fried meat known under the name of jerky.
The tacacho is so typical in Peru that its name derives from the Quechua language "taka chu" whose meaning is "the beaten", with that term they identified the cooked, crushed and crushed banana. Preparing tacvacho has no difficulty, for this the banana must be cooked well, whether it is cooked in water, grilled or fried; after cooking it is crushed or crushed, mixed with salt and lard, being able to add pieces of pork rinds. The tacacho itself is so nice that there are those who serve it without any accompaniment, as a kind of starter.
For its part, jerky is nothing other than dehydrated meat with a certain resemblance to ham-type sausages, whose origins date back to pre-colonial Spanish times. The optimal jerky is considered to be that from the hindquarters of cattle; However, some believe that the most delicious is that prepared from pork, while others claim that meat from other mammals can be used. The meat is marinated with various spices according to the custom of each region and then it is subjected to a dehydration process and sometimes it is finally smoked, all this process gives it a delicious and characteristic flavor.
El tacacho with jerky It is a complete dish where the combination of the components results in a dish of exquisite flavor. Its acceptance is so evident that there are those who serve it as breakfast, while others choose it as a main course for lunch or dinner.
Tacacho recipe with jerky
Ingredients
- 4 green bananas
- 200 grams of pork belly or beef brisket, diced
- 200 grams of lard
- 4 pieces of jerky, cut like fillet, each weighing approximately 150 grams each
- Vegetable oil, amount needed for frying
- Salt to taste
Additional materials
- Pans
- To cook the plantains: a pot with water, a satin or a grill or rotisserie
- A bowl or container
- A mallet or shredder
Tacacho Preparation
In a frying pan, dissolve the lard and place the pieces of pork belly or beef brisket, until they are golden brown and have the appearance and consistency of pork rinds. Remove these and reserve the butter. Crush the pork rinds
Peel the bananas and cut them into slices. You must select how they are to be prepared: They can be boiled in water, fried in oil or roasted- The most common is to fry them until they are well cooked. The banana slices are drained if necessary and taken to a container where they are crushed with the help of the grinder or a mallet until they reach the appearance of a puree, add salt to taste, the chicharrones, the lard where they are They prepared the pork rinds and it had been reserved. Mix everything. Divide the seasoned banana dough into small, similar portions. Place each portion of the dough one by one in the palm of your hand and mold into a sphere. Pass them through hot oil to give them greater consistency and form a kind of crust.
In another frying pan, fry the pieces of jerky in oil until they acquire a golden hue, taking care that they do not burn.
Serve a piece of jerky on a plate accompanied by the amount of tacacho that allows an equitable distribution.
Helpful hint
It is a simple dish to prepare that can be accompanied with fried chorizo and with a salad, you can also place some type of sauce.
The dish tastes more appetizing with pork belly than with beef brisket.
Nutritional contribution
A 100 g serving of tacacho with jerky contains 35 g of protein, 9,5 g of fat, 20 g of carbohydrates, 120 mg of cholesterol, 3,4 g of fiber, 40 mg of calcium, 3,8 mg of iron , 30 mg of magnesium, 620 mg of potassium, 320 mg of phosphorus, 2,5 mg iodine and 629 mg of sodium.
It also has among its basic components folic acid and several vitamins, among which those of the B complex stand out.
Food properties
The tacacho with jerky, in addition to being an appetizing and delicious dish, has an important nutritional value due to its high protein content and low amount of carbohydrates and saturated fat, which means that, unlike what happens when consuming fresh meat, the intake of jerky It does not increase body fat and as it is a source of potassium, magnesium, phosphorus, iodine, calcium and vitamins, it is a very appropriate food for athletes
On the other hand, the important mineral content helps the function of bones and teeth (phosphorus and calcium), to prevent anemia (iron), improves heart and muscle activity (potassium), to improve cellular metabolism and to reduce fatigue. muscle (magnesium and sodium).
Folic acid and B vitamins have an antioxidant function, helping to prevent cell aging.
The proteins present in this typical Peruvian dish are of high biological quality, providing essential amino acids for the proper functioning of the body, being of special importance for muscle regeneration.
Cecina has less fat than other sausages, however the cholesterol content can be considered high, therefore it should be consumed moderately by people with a history of increased lipid levels.
