Recipe of Tacacho with jerky

Ingredients

• 2/3 cups of oil.
• 200 grams jerky or smoked pork, in pieces.
• 1 green banana, bellaco, in pieces.
• 1 tablespoon of melted lard
• ½ tablespoon of minced pork crackling.
• 1 peeled kitchen, in small cubes.
• 1 onion in small cubes.
• 1 sweet chili pepper without veins or seeds, in small cubes.
• 4 coriander branches, chopped
• Juice from 3 lemons.
• 1 chopped charapita chili pepper.
• Salt to taste.

Directions

1. 1

   Cook or fry chicken prey in butter, seasoning with ground garlic, mishquina and salt.

2. 2

   In a large bowl, beat the eggs, add the ground beef and mix well.

3. 3

   Fry the mishquina, ground garlic, pepper and cumin in a pot with the rest of the butter until golden brown. Add the rice, season with salt and oregano until everything turns into a homogeneous mass.

4. 4

   Add this mixture to the bowl, combine evenly with the eggs and ground beef.

5. 5

   It should be noted that the final dough should be slightly salted, since when boiling the beans, the salt point will drop considerably.

6. 6

   Place the rice on one or two bijao leaves, place a dam in the center and cover it with rice.

7. 7

   Form a circular portion with everything.

8. 8

   Make a package with the leaves, so that most of it is facing up to tie with the straw.

9. 9

   Close the package very tightly, to prevent its contents from spilling out when boiling.

10. 10

    Boil the juanes, already tied, for 1 hour and 30 minutes.

11. 11

    Serve.