Peruvian Tacu-Tacu with Aji Verde Sauce

Ingredients

• 1 cup (200g) cooked white rice 1 cup (200g) cooked white rice
• 1 cup (200g) cooked canary beans 1 cup (200g) cooked canary beans
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• For the Aji Verde sauce: For the Aji Verde sauce:
• 1 jalapeno pepper, seeds removed 1 jalapeno pepper, seeds removed
• 1 green bell pepper, seeds removed 1 green bell pepper, seeds removed
• 1 cup (40g) fresh cilantro leaves 1 cup (40g) fresh cilantro leaves
• 2 cloves of garlic 2 cloves of garlic
• Juice of 1 lime Juice of 1 lime
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, mash the cooked rice and beans together until well combined.
2. 2.
   Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the cumin powder, paprika, dried oregano, salt, and pepper to the skillet. Stir well to combine.
4. 4.
   Transfer the onion and spice mixture to the bowl with the rice and beans. Mix everything together until evenly incorporated.
5. 5.
   Divide the mixture into equal portions and shape them into thick pancakes.
6. 6.
   Heat the remaining vegetable oil in a skillet over medium heat. Carefully place the Tacu-Tacu pancakes in the skillet and cook until golden and crispy on both sides, about 3-4 minutes per side.
7. 7.
   Meanwhile, prepare the Aji Verde sauce by blending the jalapeno pepper, green bell pepper, cilantro, garlic, lime juice, and salt in a blender until smooth.
8. 8.
   Serve the Tacu-Tacu hot, accompanied by the Aji Verde sauce on the side.

Treat your ingredients with care...

• Rice — Use cooked white rice that has been cooled down. This helps in binding the Tacu-Tacu mixture together.
• Beans — Cook the canary beans until they are soft but not mushy. This ensures a creamy texture in the Tacu-Tacu.

Tips & Tricks

• For extra flavor, you can add diced bell peppers or corn kernels to the Tacu-Tacu mixture.
• Serve the Tacu-Tacu with a side of fresh avocado slices for a creamy and refreshing addition.
• If you prefer a spicier Aji Verde sauce, you can add a small amount of jalapeno seeds to the blender.
• Leftover Tacu-Tacu can be refrigerated and reheated in a skillet for a quick and delicious meal.
• Experiment with different types of beans, such as black beans or kidney beans, to create unique variations of Tacu-Tacu.

Serving advice

Serve the Tacu-Tacu as a main dish, accompanied by a fresh green salad or steamed vegetables. Drizzle the Aji Verde sauce generously over the Tacu-Tacu for an extra burst of flavor.

Presentation advice

Arrange the Tacu-Tacu pancakes on a platter, garnished with fresh cilantro leaves. Place a small bowl of the Aji Verde sauce in the center for dipping.