Tacu-tacu
From jewlia 16 years ago
Ingredients
- 2 cups canary beans, left to soak overnight (any beans will do but the canary beans are nutty and sweet) shopping list
- 1 cups of cooked rice (you could use brown rice if you prefer) shopping list
- juice of 1 lime shopping list
- 2 tbsp olive oil shopping list
- 1 large onion, finely chopped shopping list
- 3 cloves garlic, finely chopped shopping list
- salt and pepper shopping list
- You can also add green or red chili to taste. This dish is normally made with peruvian yellow chili shopping list
How to make it
- 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.
- 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.
- 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.
- Serve with anything you like
People Who Like This Dish 2
- diggz South Elgin, IL
- jewlia Soquel, CA
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