Tacacho con Setas y Beterraga

Tacacho con Setas y Beterraga

By
From
Andina
Serves
4
Photographer
David Loftus

Plantain, Wild Mushrooms & Beetroot. The region of Huánuco tumbles from the Andes into the Amazon, and tacacho (as here) is a flag bearer for Amazonian cuisine. Wonderful beetroot and wild mushrooms grow in the Andes, too, making this a seamless marriage between the two terrains.

Ingredients

Quantity Ingredient
2 large green plantain, peeled and cut into chunks
rosemary oil
salt
freshly ground black pepper

For the rosemary oil

Quantity Ingredient
100ml olive oil
4 garlic cloves, halved
2 rosemary sprigs

For the beetroot purée

Quantity Ingredient
150g cooked beetroot
1 tablespoon sherry vinegar
1 tablespoon rosemary oil
1 tablespoon hazelnuts, lightly toasted

For the cheese sauce

Quantity Ingredient
100g queso fresco or feta
50ml double cream

For the mushrooms

Quantity Ingredient
2 tablespoons rosemary oil
2 red onions, cut into wedges
500g seasonal wild mushrooms, halved

Method

  1. First, make the rosemary oil. Put the olive oil in a small saucepan and add the garlic and rosemary. Heat over a high heat until bubbles form under the surface, then turn down the heat and leave to simmer very gently for 5 minutes to infuse. Strain the oil and set aside to cool.
  2. Bring a saucepan of salted water to the boil over a high heat. Add the plantain chunks, turn down the heat to low and simmer for about 20 minutes until the plantain is tender. Drain, tip the plantain into a bowl and pour over 50ml of the rosemary oil. Mash to a coarse dough. To make the tacachos, divide the dough into 8 pieces, then roll them into balls and flatten slightly into patties. Season with salt and set aside.
  3. Make the beetroot purée. Put the cooked beetroot in a food processor or blender with the sherry vinegar, rosemary oil and hazelnuts. Season with salt and pepper and blitz to a smooth paste. Season with salt, then set aside and keep warm.
  4. To make the cheese sauce, put the cheese and cream in a small saucepan over a low heat and heat gently until the cheese starts to soften. Transfer to a food processor or blender and blitz until smooth. Set aside and keep warm.
  5. To cook the mushrooms, heat the rosemary oil in a large frying pan over a medium heat. Add the red onion and cook for 5 minutes to give them a head start, then add the mushrooms. Sauté until the mushrooms are glossy and well cooked through (about 6–7 minutes). Season with salt and pepper. Towards the end of the cooking time, briefly add the tacacho patties to the pan, turning to warm through. Remove the pan from the heat.
  6. To assemble the dish, divide the beetroot purée between 4 plates. Top each with 2 tacachos, then pile on the mushrooms and red onions. Drizzle over some of the cheese sauce and serve immediately.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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