Back to 6 servings 1 kg Canary / Mayocoba / Peruano beans 1 slice bacon ), (skip if vegetarian 2 tbsp vegetable or olive oil 0.5 large red onion finely diced 2 clove garlic minced, finely grated or puréed 1.5 litre water Salt and pepper 1 tsp olive oil or another type of oil 1 garlic clove finely grated ), chopped or ground (optional but highly recommended 0.75 tsp salt 1 cup long-grain rice 1.25 cup water Vegetable or olive oil 1 red onion, finely chopped 3 garlic cloves puréed, finely grated or minced 6 tbsp ají amarillo paste, Peruvian yellow chilli paste Salt and Pepper 1 ají amarillo, Peruvian yellow chilli 1 red onion thinly sliced 2 tbsp lime juice 1 tbsp olive oil Salt to taste Pepper to taste 3 tbsp butter 3 bananas cut in half lengthwise 6 eggs
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1 Step 1: Soak the beans overnight or for at least 8 hours in plenty of water at room temperature.2 Step 2: Drain the beans and discard the water.3 Step 3: Preheat a large pot over medium heat and place the bacon at the centre. Let it become golden for a couple of minutes per side. Remove and reserve.4 Step 4: Add the oil and onion and cook it until it's slightly golden, stirring occasionally.5 Step 5: Add the garlic and stir constantly for 1 minute.6 Step 6: Add the beans and the water and stir. Also, add the bacon we cooked before.7 Step 7: Bring everything to a slow simmer and cover. Let it cook for 1h-1h30min or until if you crush a bean against the side of the pot it easily disintegrates. If using a pressure cooker, 40min will be perfect at high pressure.8 Step 8: Blend half of the beans. This makes them creamy and delicious. Season with salt and pepper.9 Step 9: Preheat a small pot over medium heat. Add the olive oil, garlic, and salt and stir until the garlic starts to become golden. Don't let the garlic burn.10 Step 10: Add the rice and stir constantly for one minute. This helps the grains stay apart once they are cooked instead of sticky.11 Step 11: Add the water still on medium heat and let it break to a boil. Once it starts to boil, reduce the heat to a minimum and place the lid on the pot.12 Step 12: After 15 minutes, use a fork to move the rice on a spot and check that there's no water left at the base of the pot. If there's still water there, let it cook for a few more minutes. If there's no more water, use a fork to mix and fluff up the rice and let it dry out over medium heat for an extra minute without the lid on.13 Step 13: Preheat a small pan to medium heat. Add a bit of oil along with the onion. Sautée it until it starts to become golden.14 Step 14: Add the garlic and ají amarillo paste and stir for a couple of minutes.15 Step 15: Add the mix to the beans and mix. Then add the rice and repeat. Taste it and correct the level of salt if needed.16 Step 16: Preheat a non-stick 10-inch pan over medium-high, ideally with rounded edges.17 Step 17: Add a thin layer of oil and use a heat-proof brush to make sure both the base and sides have a thin coating.18 Step 18: Add a generous ladle of the Tacu Tacu mix and flip it towards the front of the pan in the air repeatedly. This action will form a pointed oval shape. If this seems like it's not your cup of tea, you can shape the portion before adding it to the pan with wet hands.19 Step 19: Let the Tacu Tacu become golden on that side for about three minutes and flip it. You can use the same motion of the pan as before or use a spatula to flip it carefully. Let it become golden on that side too.20 Step 20: Serve immediately, sliding it carefully off the pan.21 Step 21: Cut off the tips of the ají amarillo and cut it in half lengthwise. Remove the seeds and veins and slice it thinly. Reserve.22 Step 22: Wash the sliced onion under running cold water to remove a bit of its edge. Then drain.23 Step 23: Mix all the ingredients together and let them marinate for at least 2 hours to get that softened onion flavour.24 Step 24: Preheat a non-stick pan to medium-high heat, add a bit of butter and a few bananas at a time. Let them become golden for a couple of minutes on one side and flip. Repeat with the rest of the bananas.25 Step 25: In the same pan, you can fry your eggs. Don't forget to season them.26 Step 26: This Tacu Tacu is a real spectacle of a dish. Serve it at the centre of the plate with half a banana on one side, the fried egg on top and some of that salsa criolla too.getsaucepan.com/r/16f678b9-4d34-475e-a25c-814aea07aeed · Original: https://cravingsjournal.com/tacu-tacu-recipe-peruvian/
