Tacacho

Method

Peel the green plantains and cut into chunks of approximately 5 centimetres. Boil in salted water for 15-20 minutes until tender but still firm. Drain well and place in a mortar, then mash with a pestle or wooden spoon, adding a tablespoon of oil to prevent sticking, until you achieve a rough, chunky consistency. Form the mashed plantain into patties approximately 8 centimetres in diameter and 2 centimetres thick. Heat the remaining oil in a large frying pan over medium-high heat and fry the patties for 3-4 minutes per side until golden and slightly crispy. Whilst the tacacho fries, prepare a fresh salsa by finely dicing the red onion, tomato, and chilli, then combining with coriander, lime juice, and salt to taste. Serve the hot tacacho immediately, topped or accompanied by the fresh salsa.