Tacu tacu
This dish is normally made with leftover rice and beans. If eaten by itself, tacu tacu is gluten-free and vegan. However, tacu tacu is normally eaten as a side dish or with some add-on toppings.
Servings 2
Ingredients
Rice
- 1 tbsp extra virgin olive oil
- 1 tsp minced garlic
- 1/2 cup rice
- 3/4 cups water
- salt
Beans
- 1 tbsp extra virgin olive oil
- 1/2 red onion finely chopped
- 1 tsp minced garlic
- 2 tsp ají amarillo paste
- 1 can cannellini beans
- 1/2 cup vegetable stock
- salt and pepper to taste
- 1/2 tsp dried oregano
Tacu tacu
- 2 tbsp extra virgin olive oil
Optional toppings
- salsa criolla
- fried eggs
- fried plantains
- steak
- milanesa de pollo chicken schnitzel
- lomo saltado
- seco de carne or seco de cordero
- fried fish
- seafood in tomato-based sauce
Instructions
- Heat a pot at low-medium heat. Add oil and garlic. Cook until slightly coloured and fragrant, stirring often. Add rice, coat with oil and garlic. Add water and a good pinch of salt.
- Cover and let cook until all the water has been absorbed.
- While the rice cooks, heat another pot at low-medium heat. Add oil add onion, cook for 10 minutes. Add garlic and ají amarillo, cook for another 10 minutes.
- In the meantime, drain and rinse beans, add them to the second pot, add vegetable stock, salt, pepper and oregano.
- Cover partially and cook for 10 minutes. If there's too much liquid, uncover and let reduce.
- Mix rice and beans in a bowl. Check seasoning.
- Heat a pan or wok at high temperature. Add oil and let heat up. Add half of the rice and beans mix against one side of the pan in a rugby-ball shape. Cook for a few minutes to let a crust form. You can either turn the tacu tacu on all its sides to let brown or you can serve it straight away. To serve, slide it on a plate, crust side up.
- Repeat with the other half of the rice and bean mix.
- Serve with your favourite topping(s).