Tacu Tacu (Peruvian Beans and Rice)

In Peru, this pancake of leftover rice and canary beans is often served in individual portions topped with meat or eggs. We like to keep it vegan!

 

SERVES 2

Equipment needed: mixing bowl, chopping board, chefs knife, skillet, food processor, spatula

Total Time: 30minutes

 

Ingredients: 

  • 1 small red onion (half thinly sliced, half chopped)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon kosher salt
  • 1 ¼ teaspoons aji Amarillo paste or 3 teaspoons hot pepper sauce (such as Tabasco)
  • 3 tablespoons grape-seed oil
  • 2 garlic cloves, chopped
  • ½ teaspoon kosher salt, plus more to taste
  • 2 cups cooked or canned canary beans, drained and rinsed
  • 1 cup cold cooked white rice
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh oregano
  • 1 lime, cut into wedges

Method: 

  • For salsa Criolla: Combine sliced onion with cold water to cover. Let sit 10 minutes; drain. Toss sliced onion with cilantro, lime juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon aji Amarillo paste.
  • Pour 1 tablespoon grape-seed or vegetable oil into a 10-inch nonstick skillet over medium-high. Stir in chopped onion and garlic; sauté until lightly browned, 5 to 6 minutes. Stir in 1/2 teaspoon kosher salt and 1 teaspoon aji Amarillo paste; scrape into bowl of a food processor. Wipeout skillet.
  • Add 1 cup of beans to the food processor; puree briefly until mostly smooth but still chunky. Scrape into a large bowl. Stir in 1 cup of beans, rice, parsley, and oregano. Season to taste.
  • Set the same skillet over medium and pour in 1 tablespoon grape-seed oil. Once the oil is shimmering, add bean mixture and use a spatula to lightly pack it down. Cook until deeply browned on the bottom, 7 minutes. Remove from heat, invert a plate on top of the skillet and carefully flip to turn bean mixture onto a plate, browned side up. Set skillet back over medium, pour in 1 tablespoon grape-seed oil and slide bean mixture back into skillet. Cook until browned, 7 minutes more. Remove from heat, invert a plate on top of the skillet, and flip. Top with salsa Criolla; serve hot with lime wedges.