Recipe

Tacu-tacu Recipe

	Jewlia / All my dishes 1 year ago 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. ymmmm Prep:20m Cook:120m Servings:6	Jewlia
	peruvian cheap easy

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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

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

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