Tacu tacu is an indigenous dish from Peruvian cuisine, considered a delight of Creole gastronomy.
This is a traditional dish of Peruvian cuisine, an important part of Creole food.
Legend says that enslaved women of African descent created this recipe, wisely using leftover food to give life to this delicious preparation.
Encourage yourself to prepare it and surprise your loved ones with all its Latin American flavor!
Tacu tacu
Ingredients
3 cups of Canary beans
300 grams of Pork fat or bacon in pieces
2 Finely chopped onions
2 Chopped garlic cloves
2 Chopped yellow chili peppers
2 cups of Cooked rice
Oil
1 pinch of Salt
1 pinch of Pepper
Soda crackers
Creole sauce
Preparation
Step 1 : The beans should be soaked the day before, then drained and cooked in water without salt with the pork fat or bacon until soft.
Step 2 : Then, remove from heat and let cool, then beat with a wooden spoon to crush some of the beans.
Step 3 : Meanwhile, heat oil in a large skillet and add the chopped onions, garlic, and chili peppers, frying until soft and seasoning to taste.
Step 4 : Next, add the beans and cooked rice, mixing well and adjusting the seasoning.
Step 5 : Cook until the mixture is lightly browned, then remove from heat and let cool.
Step 6 : To assemble the tacu tacu, take a portion of the mixture in your hands and shape it into a stuffed potato or tamale.
Step 7 : Then, coat each portion with soda crackers or crushed toast until lightly covered, then heat oil in a skillet and fry each tacu tacu portion, carefully flipping to avoid sticking.
Step 8 : Repeat this process with the remaining mixture.
Step 9 : Finally, serve the hot tacu tacu accompanied by breaded steak, fried plantain, fried egg, and Creole sauce.
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