Tacu Tacu

🛒 Ingredients

• Cooked White Rice 150 g · 195 kcal
• Cooked Canary Beans (or Pinto Beans) 100 g · 120 kcal
• Red Onion 30 g · 12 kcal
• Garlic 5 g · 8 kcal
• Aji Amarillo Paste 15 g · 13 kcal
• Vegetable Oil 15 g · 135 kcal
• Cumin Powder 1 g · 3 kcal

👨‍🍳 Instructions

1. Heat half of the vegetable oil in a large skillet over medium heat. Add the chopped red onion and sauté until softened, about 5 minutes, then stir in the minced garlic and cumin powder; cook for another minute until fragrant.
2. Add the cooked canary beans and aji amarillo paste to the pan. Mash the beans with a fork or potato masher, mixing well with the aromatics, then cook for 2-3 minutes to combine flavors and reduce any excess liquid; season with salt and pepper to taste.
3. In a large bowl, combine the mashed bean mixture with the cooked white rice. Mix thoroughly until well incorporated, then divide the mixture into two equal portions and shape them into thick, compact oval or round patties.
4. Heat the remaining vegetable oil in a non-stick skillet over medium-high heat. Carefully place the patties in the hot oil and pan-fry for 5-7 minutes per side, until golden brown and crispy on both sides.
5. Remove the Tacu Tacu from the pan and serve immediately. Traditionally, it's served as a main dish, often accompanied by a fried egg, a piece of steak, or salsa criolla.