Tacu-tacu, a classic Peruvian dish, is a patty made from seasoned mashed beans and rice that is then fried until crispy. It is often served at breakfast or lunch, topped with a fried egg and salsa criolla.
Prep time: 5 min
Cook time: 115 min
Total time: 120 min
Ingredients
Makes 8 to 10 servings
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2 Cups Mayocoba Beans
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1 Pound Bacon, diced
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1 Cup Basmati Rice, cooked
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2 Tablespoons Vegetable Oil, plus more for frying
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1 Large Onion, finely chopped
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3 Cloves Garlic, minced
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1/2 Cup Aji Amarillo Paste
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Fried Eggs, for serving
Directions
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Place beans in bowl with three times their volume of water. Soak overnight. Drain.
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Render bacon in large saucepan, stopping short of crispy. Add beans and water to cover by 1 inch. Cook until soft, about 90 minutes. Set aside and let cool. Mash beans with fork to create rough paste.
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Heat oil in large skillet over medium-high heat, and cook onions and garlic until golden. Add Aji Amarillo Chile Paste, and cook for 2 minutes. Add mashed beans and rice, stirring to mix well. Season to taste with salt and black pepper. Let cool slightly.
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Heat additional oil in large skillet. Form rice and bean mixture into patties, 1/2 cup at a time, and fry in oil until crispy on both sides.
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Serve topped with fried eggs.