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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Originally, tacu-tacu was prepared with leftover beans and rice, a very cheap and nutritious dish. Today it's usually prepared per order, and served in various ways, accompanied with fried eggs and bananas, or with prawns, or sausage. Read more . ymmmm Ingredients:
2 cups canary beans, left to soak overnight (any beans will do but the canary beans are nutty and sweet) |
1 cups of cooked rice (you could use brown rice if you prefer) |
juice of 1 lime |
2 tbsp olive oil |
1 large onion, finely chopped |
3 cloves garlic, finely chopped |
salt and pepper |
you can also add green or red chili to taste. this dish is normally made with peruvian yellow chili |
Directions:
1. Drain and cook beans in unsalted water until soft (about 90 minutes). Set aside and let cool. Mash beans with a spoon or fork, just enough to obtain a rough purée.
2. In a large skillet, sauté in hot oil the garlic and onions until golden. Add the beans and rice, stirring and turning over with a wooden spoon to mix well. Salt and pepper to taste. add lime juice.
3. To make the tacu-tacu, fry each serving of the beans & rice mixture slightly (in vegetable or olive oil, turning it constantly) and shape into a compact tortilla or tamale.
4. Serve with anything you like
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