Peruvian
Tacu Tacu
Peruvian tacu tacu with chilled canary beans and rice folded with ají aderezo, fried into browned cakes, and topped with eggs.
4 servings · 25 minutes prep · 35 minutes cook
Ingredients
Main
- 3 cups cooked canary beans, chilled
- 3 cups cooked long-grain rice, chilled
- 3 tbsp avocado oil, plus 2 tbsp for frying
- 1 medium red onion, finely diced
- 4 garlic cloves, minced
- 3 tbsp aji amarillo paste
- 1 tbsp aji panca paste
- 1 tsp ground cumin
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 large eggs
Directions
Method
- If cooking the rice or beans for this recipe, cool them promptly in shallow containers to {{temperature:40°F}} or colder within 2 hours, then refrigerate overnight. Mash about half of the cooked canary beans coarsely. Fold in the remaining beans and the long-grain white rice until the mixture is evenly combined but still textured.
- Heat the aderezo portion of the avocado oil in a large skillet over medium heat. Cook the red onion until golden and sweet, about 8 minutes.
- Add the garlic, aji amarillo paste, aji panca paste, ground cumin, kosher salt, and black pepper. Cook until the aderezo is glossy and aromatic, about 3 minutes.
- Stir the aderezo into the bean-rice mixture until the starches are evenly seasoned. Add salt in small increments until the bean-and-rice mixture tastes fully seasoned before it is browned.
- Heat 1 tablespoon of the frying oil in a nonstick skillet over medium-high heat. Add half the bean-rice mixture and shape it into an oval cake about 1 inch thick.
- Fry without moving until a deep brown crust forms, 5-6 minutes. Turn carefully with a wide spatula and brown the second side, 5-6 minutes more. Repeat with the remaining oil and bean-rice mixture.
- Fry the egg sunny-side up or to taste. Serve each crisp tacu tacu cake hot with an egg on top, plus salsa criolla if desired.
