Tacu Tacu
(tah-koo tah-koo)
Sopa a la Minuta & Los Salvavidas (Weeknight Lifesavers)
Yesterday's stiff white rice and high-quality canned Mayocoba beans—spiked with an ají amarillo and bacon aderezo—hit a smoking cast-iron skillet with a loud hiss, shaped by the back of a wooden spoon. The secret to that iconic texture—a violently golden, cracking crust yielding to a deeply creamy center—is to mash exactly half the beans and keep the mixture remarkably wet before it ever touches the heat, because a dry Tacu Tacu is a sad Tacu Tacu. Leave it alone in the pan until the crust crackles.
Before you start
Cook the white rice a day in advance.
Spread the cooked long-grain white rice on a baking sheet and chill it in the refrigerator overnight to dry out the grains.
Ingredients
- vegetable oil4 tbsp
- thick-cut bacon1 slice
- red onion1/2 med
- garlic3 cloves
- ají amarillo paste3 tbsp
- dried oregano1/2 tsp
- Mayocoba beans15 1/2 oz
- cooked long-grain white rice2 cup
- chicken broth3 tbsp
- salt1/2 tsp
- black pepper1/4 tsp
- extra virgin olive oil1 tbsp
- eggs4 large
- sweet plantains2 med
- red onion1 med
- jalapeño1 med
- limes2 med
- fresh cilantro2 tbsp
Method
- 01
Soak the sliced red onion in ice water.
Submerging the razor-thin onions for ten minutes extracts their harsh, sulfurous bite, leaving them exceptionally crisp and sweet. Drain and dry them well, but do not dress them with lime until the exact moment you serve.
- 02
Render the bacon and build the aderezo flavor base.
In a large skillet over medium heat, fry the bacon in one tablespoon of vegetable oil until crisp. Add the diced onion, cook until translucent, then stir in the garlic, ají amarillo paste, and oregano, cooking until the raw chili flavor mellows and the oil turns a bright, angry orange.
- 03
Add the beans and mash exactly half of them in the pan.
Pour in the entire can of beans along with their starchy liquid. Using a potato masher or a sturdy fork, crush half the beans directly in the pan to create a thick, creamy binder that still pops with whole beans for vital texture.
- 04
Fold in the cold rice and aggressively hydrate the mixture.
Turn the heat to low and vigorously fold the day-old rice into the beans until the grains are uniformly golden. The mixture must feel wet and heavy; if it seems dry, splash in a little broth, then season it generously with salt and pepper.
- 05
Sear the mixture into thick golden logs.
Wipe the skillet clean, crank the heat to medium-high, and heat the remaining three tablespoons of vegetable oil. Working in two batches, press the mixture into thick oval omelets, letting them sear undisturbed for a few minutes per side until a heavy crust forms that cracks slightly when flipped.
- 06
Fry the sweet plantains and the eggs.
While the rice and beans sear, use a separate skillet to quickly fry the sliced plantains until sticky and caramelized, and fry the eggs sunny-side up.
- 07
Dress the salsa criolla and assemble the plates.
Toss the chilled onions with the jalapeño, cilantro, lime juice, and a pinch of salt. Transfer the crispy Tacu Tacu to warm plates, hit each with a drizzle of extra virgin olive oil, and top with a plantain, a runny egg, and a massive fistful of acidic salsa criolla to cut the fat.
Notes
The necessity of day-old rice.
Freshly cooked rice retains too much surface moisture and active starch, which will turn this dish into a gummy paste. Day-old rice has retrograded, ensuring the grains stay distinct within the creamy bean matrix.
Sourcing ají amarillo.
This bright, fruity chili paste is the non-negotiable soul of coastal Peruvian food. You can find jars of it in the Latin aisle of most major supermarkets or at your local Hispanic market; it keeps in the fridge for months.
From Cook Peruvian in America.