Tacu Tacu - Peruvian Pan Fried Rice and Beans
Tacu Tacu is a Peruvian pan fried patty made from cooked rice and beans mixed with a caramelized sofrito of onion, garlic, ají amarillo, and cilantro. Crispy outside, creamy inside, and one of the most historically significant dishes in Peruvian criollo cooking.
Servings 4 People
Equipment
- Pressure Cooker
Ingredients
- 3 tbsp Vegetable Oil
- 4 cups Cooked Rice
- 6 cups Cooked beans
- 1 1/2 Cups Diced Onions (Red or White)
- 3 Garlic cloves (Minced)
- 2 tablespoon "Aji Amarillo" Paste
- 1 tbsp "Aji Panca" Paste
- 2 Tbsp Tomato Paste
- 1 teaspoon Salt
- 1 teaspoon ground Paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground pepper
- 1/4 cup Chopped Cilantro
- 1/4 cup Water optional
Instructions
- In a hot pan add some oil , onions, garlic, tomato paste, "Ají Amarillo" and Ají panca paste let it cook until tender.
- While that is cooking, in a bowl add beans and mush them then add the salt, pepper, paprika, cumin, cilantro and integrate.
- then add the onions,garlic and Aji we cooked before integrate.
- Add Rice to the mix and mush it too.if it's too dry you can add some water I always use the water in which the beans were cooked.
- Shape your Tacu Tacus like a Football and in a Pan with hot oil seal them 3 min per side and thats it!
Notes
Soak the canary beans overnight before cooking. Cover them with water and leave them on the counter. The next day cook them in fresh water with just salt and pepper, nothing else. Keep the seasoning simple at this stage because all the flavor comes later from the sofrito. The bean cooking water is what you save and use to adjust the consistency of the dough, it has starch and body that plain water does not have.
(If you want to speed this up, you can use canned beans)
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