Tacu Tacu

Ingredients

• 2 cups cooked white rice
• ¾ cup cooked yellow or black beans
• ½ medium red onion, finely diced
• 2 clove garlic cloves, minced
• 2 tablespoon aji amarillo paste or mild chili paste
• 3 tablespoon olive oil
• 2 tablespoon fresh cilantro, chopped
• 1 to taste salt and black pepper
• ½ pound beef sirloin or skirt steak, thinly sliced
• 2 large eggs
• 2 tablespoon olive oil for cooking beef
• 1 to taste salt and black pepper
• 2 piece lime wedges

Instructions

1. 1

   In a large bowl, combine cooked rice, beans, diced onion, minced garlic, and aji amarillo paste. Mix until well combined and the mixture holds together.

2. 2

   Fold in chopped cilantro and season with salt and pepper to taste.

3. 3

   Form the mixture into two round, flat cakes about 1 inch thick, pressing firmly so they hold their shape.

4. 4

   Heat 3 tablespoons olive oil in a 12-inch skillet over medium-high heat until shimmering.

5. 5

   Carefully place the rice-bean cakes in the hot oil. Fry for 4–5 minutes per side until golden brown and crispy, then transfer to a serving plate.

6. 6

   In the same skillet, add 2 tablespoons olive oil and cook the sliced beef over high heat for 2–3 minutes until browned and cooked to your preference. Season with salt and pepper. Remove and set aside.

7. 7

   Add a touch more oil if needed and fry the eggs sunny-side up until whites are set but yolks remain runny, about 3–4 minutes.

8. 8

   Place each tacu tacu cake on a serving plate, top with cooked beef, and crown with a fried egg.

9. 9

   Serve immediately with lime wedges on the side.

Tools you’ll need

• large mixing bowl
• 12-inch cast iron skillet or heavy-bottomed pan
• spatula
• measuring cups and spoons
• knife and cutting board

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