Skip to main content

Tacu tacu

I can't translate "Tacu- Tacu", this is another way to recycle left over rice. Usually it's made with leftover Jasmine rice, but we had "sea food rice" (the veggie one), so I used that one.

2 cups of cooked rice
1 cup of cooked and mushed beans
1 onion finely chopped
1 tsp olive oil
1 egg
Salt and Pepper to taste

I have to say that the way I prepare this "tacu-tacu" it's my dad's style, probably a lot of Peruvian cooks might not do it the same way but this is the way I learn it and I like it.

In a large bowl mix all the ingredients make sure they are 100% mix. It should look almost like a dry pure texture.

Heat up a pan, add a squirt of olive oil once warm poor about a cup of the mix. Press it down forming a giant patty.

Use a small plate to help turn it to the other side, and keep pressing down.

Serve it warm, we like it with a lime-onion salad and a spinach salad. And a hint of hot pepper.





Comments

Post a Comment

Popular posts from this blog

Italian/Peruvian Style veggies - "Mondonguito" a la italiana

I really need to explain this dish. Originally it's call "Mondonguito a la Italina". Mondongo is the peruvian word for  "cow stomach". Remember "cow-cow" dish?, well is the same part of the animal. Since I am vegetarian, I don't eat mondongo, and at my parents house they made this dish with steak strips instead of mondongo. I guess nobody really liked mondongo when I was growing up. You will need: 1 chop onion 1 big tomato peeled and chopped 1 tbsp tomato paste 2 tbsp dry mushrooms 1 bay leaf 1/2 tbsp sugar 2 cups fresh mushrooms 1 lb potatoes 1 big carrot, sliced in long strips. 1 cup sweet peas 1 medium zucchini, sliced in long strips. 3 tbsp fresh Italian parsley  Fry the onions, tomato, tomato paste, dry mushrooms, bay leaf, salt, pepper and sugar. Let them cook stir it ocasionally. In a separate pan, boil the carrots al dente, drain. Repeat with the zucchini stripes. Set a side. Add the fres...
Post a Comment
Read more

Lentels on monday

Tonight's dinner For a reason that I don't really know,  in Peru is almost a tradition that you will have lentils on Mondays.  It's supposed to bring you good luck, money and prosperity for the week. I really have no idea how it all started, but that's one of the traditions that's still practice in most of Peruvian houses. As a kid, on Mondays you won't even bather ask the "mom, what's for dinner" question. Because you knew what it was going to be the answer. I am not a great lentils fan, but they are "good for you" and my hubby just loves them so once in a while I embrace the Monday's tradition. Last night's menu was: Peruvian style lentils and Stuffed Avocados. We also had some left over rice that went perfect together. Peruvian Style Lentils 2 cups of lentils 4 cups of water 1 veggie bouillon cube 1 red onion 3 garlic cloves 1/2 tsp dry oregano 1/4 tsp cumin salt and Pepper First boil the le...
3 comments
Read more

"Quinotto" with Lomo Saltado

Well this is a combination of Quinua, Rissotto and "Lomo Saltado". It was a great mix. Very easy and fast to make. Lomo saltado is a traditional dish from Peru, it's a beef dish with homemade fries, onions, tomatoes and spices. I did my version of it with whole mushrooms and half artichoke hearts. "Quinotto" 1 cup of quinua 1/2 cup of arborio rice 1/2 yellow onion 1/2 tbsp unsalted butter 3 cups of vegetable stock 1/4 cup of dry white wine. First boil the Quinua in a pot, once it's cook, rinse and drain it. Set a side. In a separate pot gold the onions in butter, add the arborio rice and stir it until it changes color. Add the white wine and keep stirring, once it starts boiling and getting dry add the vegetable stock little by little until it gets creamy, when the rice is fully cook, add the quinoa and mix them together. "Veggies Saltado" 1 large onion 2 roma tomatoes 1 cup of whole muschrooms 1 cup of half artichoke heart...
Post a Comment
Read more