Paiche Fish recipe with dried paiche steak

PREPARATION

Place half a cup of oil in a pan and cool over medium heat the ripe bananas first and then the green ones. Reserve the ripe ones for decoration, with the greens proceed to make the tacacho. In a battan and with the help of a wooden mallet, or a stone, press the bananas for about a minute, until you get a kind of dried puree.
Add the pork rind and season with salt. One forming balls like meatballs. Apart, with the remaining oil, cook the beef jerky and chorizo over medium heat for 10 minutes. Near the end, add the paiche steak and fry for five minutes.

Paiche Fish

Onion and cocona sauce:

In a bowl, place the onion and cocona and season with salt and lemon. Add the coriander and the previously ground pepper (with veins and seeds) with oil, in a battan. Move the ingredients to cooking paiche fish.

In a large plate, put the tacacho. On top, place the jerky, sausage and paiche recipe, and arrange the fried ripe bananas around. Serve with onion and cocona sauce.

INGREDIENTS Onion and cocona

· 1 tzoil
· 1 tspoil
· 5chili pepper
· 1 tspchopped coriander
· 2 lemons juice
· 1cubed peeled cocona
· 1chopped red onion
· Onion and cocona sauce:
· Salt
· 200 gdried paiche steak
· 200 gjungle sausage
· 200 gjungle jerky
· 2 tbspjungle chicharrón
· 3ripe bananas, peeled and cut into three
· 3green bananas, peeled and cut into three
· Salt

Comments

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