Not only is Tacu Tacu delicious but it is also very nutritious. Like most Peruvian recipes there are a number of variations to Tacu Tacu, but the basic premise is the same. It is often used as a side dish for a meat dish such as fish or chicken. It is even common for people to serve it with salad on top. This is a great recipe to experiment and have fun with.
- Servings – 2
- Prep time – 30 minutes
- 1 cup of beans that seasoned with sofrito. (you will want to cook the beans ahead of time)
- ½ cup of white rice (prepare rice by steaming it/should be cooked ahead of time)
- 2 tablespoons of canola oil
- ¼ cup of yellow onion (prepare onion by mincing)
- ¼ teaspoon of aji amarillo paste.
- 1 garlic clove (prepare by mincing)
- Place the cooked beans in a bowl and mash them using a fork. Add the steamed white rice to the bowl and mix both the beans and rice using your hands.
- In a pan over medium heat sauté the minced garlic and onion along with the aji amarillo and 1 tablespoon of canola oil. Saute until the onion is translucent.
- Add the contents from the pan to the bowl that has the beans and rice in them. Mix all the contents very well together.
- Shape the mixture into two separate pancakes of equal size.
- Using a non-stick pan and 1 tablespoon of canola oil brown the pancakes, Brown on both sides (roughly 2 minutes per side)
- Serve the pancakes on a plate with just a very small amount of olive oil on top.