Saucepan@saucepan · Shared this recipeFollowPeruvian · lunchTacu TacuA Peruvian rice and bean dish seasoned with onion, garlic, ají amarillo and herbs, topped with a fried egg, fried plantain, and sarsa criolla relish.total3 hr 45 minprep45 mincook3 hrservings4Original recipe on eatperu.comKeep this recipeAdd a copy of Tacu Tacu to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 cup uncooked navy beans ), or 4 cups of precooked canned navy beans (or mayocoba beans if available1.5 cup white rice0.5 large red onion1 large tomato1 tsp parsley, chopped1 tsp dried oregano1.5 tbsp garlic paste2 tsp ají amarillo chili pepper paste4 eggs4 plantains4 fried steaks, optional1 cup olive oilSalt and pepper to taste1 onion, jullienned1 small limo chili pepper, finely chopped1 tsp parsley, finely chopped1 tbsp olive oil1 tsp lime juiceSalt and pepper to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak the raw beans for overnight, adding a tablespoon of salt. Change the water and boil until soft (cooking time here will depend on the type of bean and cooking pot used, usually 1 to 2 hours).2Step 2: Set soaked beans aside to cool.3Step 3: Finely chop the onion, tomato and parsley for the tacu tacu.4Step 4: Measure the ají amarillo chili pepper and garlic paste.5Step 5: Heat up 2 tablespoons of olive oil in a skillet over medium heat, add the onion and garlic. Sautée the ingredients for 2 minutes.6Step 6: Add the oregano7Step 7: Add tomato and ají amarillo chili pepper paste to sautée for another 3 minutes or until cooked.8Step 8: Turn off the heat, add the cooked beans, crushing them lightly, and mix well.9Step 9: Add the rice, mix well. Leave the mixture to sit for at least 15 minutes for the ingredients to soak into the rice well (this is very important in order to achieve the right texture!).10Step 10: Set aside the mixture, and for each individual serving, return about 2 cups of the mixture to a hot skillet with ½ a tablespoon of olive and lightly fry.11Step 11: Make sure the mixture achieves a compact texture as you can see in the photo.12Step 12: Prepare the sarsa criolla by mixing the jullienned red onion, finely chopped limo chili pepper, parsley, olive oil, lime juice and salt. Serve the tacu tacu, topped with a fried egg (or steak, chicken, fish fillet or any other topping of your choice), a fried plantain, and the sarsa criolla onion relish. Enjoy your wonderful tacu tacu!getsaucepan.com/r/0e0b9544-3142-4c4a-bdf7-52821e5009d6 · Original: https://www.eatperu.com/tacu-tacu/
