El tacu tacu It is a very complete dish because it has beans on one side and rice on the other, both foods ideally complement each other to improve the protein quality of the entire dish, making it almost like a food of animal origin. It provides us with a lot of protein and also a lot of fiber from the beans that helps us with intestinal regulation. It is very important for the daily diet. Next, prepare a pencil and paper, here I share the ingredients for this magical Tacu Tacu, very easy to prepare.
Tacu Tacu Recipe
In the tacu tacu recipe, it can be made accompanied by yesterday's stewed beans (it can be pinto or black beans), stewed pallarés, lentils or chickpeas. Regarding rice, it can also be made with rice cooked the day before.
Ingredients
- 4 cups of cooked rice
- 2 cups of beans cooked liquefied
- 2 cups of cooked beans, crushed
- 1 cup finely chopped red onion
- 1 tablespoon minced garlic
- 1/4 of cup of yellow chili pepper liquefied
- 1 pinch of pepper
- 1 pinch of cumin
- 200 ml of vegetable oil
- 200 ml of aceite oliva
- Salt to taste
Preparation of Tacu Tacu
- Prepare a dressing with a cup of finely chopped red onion, 1 tablespoon of ground garlic and a quarter cup of blended yellow pepper. All over very low heat.
- We taste the salt and add a pinch of pepper and cumin.
- This dressing is mixed with 4 cups of cooked rice, 2 cups of liquefied cooked beans and 2 cups of crushed cooked beans. We mix well and divide it into four. Note that the proportions are always referential and will depend on how wet or dry your cooked bean is, in any case the great virtue of a tacu tacu is in its fragility, that is, the more fragile and crumbling it is, the softer and richer it will be. we don't want a brick.
- Next, we pour a drizzle of oil in a frying pan and brown the mixture over low heat until it is crispy on the outside and creamy on the inside.
- At the end, already on the plate, we add about two teaspoons of olive oil to each tacu tacu.
