Recipe
Tacacho with Amazonian Chorizo
Rustic, hot, and Amazonian, with bellaco plantain mashed with pork fat and crispy pork. The chorizo is browned at the end so it lands juicy, while cocona salsa cuts through the richness with fresh acidity. Bold, direct, and unfiltered.
What you need
Ingredients
- 3 unitPipi de Mono Chili Pepper
- 0.25 cupCulantro
- 4 unitJungle-Style Pork Sausage
- 1 cupPork Cracklings
- 1.5 cupVegetable Oil
Per serving
Nutrition
- kcal
- 1234
- fat g
- 79.03
- carbs g
- 93.75
- fiber g
- 7.89
- protein g
- 44.75