Tacu tacu

Ingredients

• 500 g cold cooked long-grain rice
• 450 g cooked white beans, drained
• 2 pieces red onion
• 3 cloves garlic
• 2 tbsp ají amarillo paste
• 1 tsp ground cumin
• 8 tbsp sunflower oil
• to taste fine salt
• to taste ground black pepper
• 2 pieces lime
• 0.5 bunches fresh cilantro
• 1 tbsp red wine vinegar
• 4 pieces eggs
• 2 pieces ripe plantains

Method

1. Finely slice a red onion for the salsa, then rinse it under cold water until its sharpness mellows; drain when it is still crunchy but less biting.
2. Toss this onion with lime juice, vinegar, chopped cilantro, salt, and pepper; let sit while the rest cooks, until the onion becomes glossy and slightly pink.
3. Sauté the other chopped red onion in oil over medium heat until softened, golden on the edges, and smelling sweet.
4. Add the garlic, ají amarillo paste, and cumin; stir until very fragrant and the paste turns the oil yellow without burning.
5. Coarsely mash the beans in the skillet, then fold in the cold rice; work the mixture until it comes together in a cohesive but textured mass, with some intact grains still visible.
6. Pack the mixture into thick patties in the oiled skillet; cook undisturbed until the bottom is deeply golden brown, crispy, and releases easily.
7. Carefully flip each patty or fold it like a thick omelet; continue cooking until the outside is crispy and the inside is hot and soft.
8. Brown the sliced plantains in a little oil until they are caramelized around the edges and tender in the middle.
9. Fry the eggs sunny-side up so the whites are set but the yolks are still runny, then serve the hot tacu tacu with the egg, plantain, and fresh salsa criolla.

Nutrition

Per serving

Energy

696.1 kcal

Protein

20.39 g

Carbohydrate

73.73 g

Fat

36.75 g

Fibre

11.26 g

Calcium

121.41 mg

Iron

4.44 mg

Magnesium

70.13 mg