Peruvian Tacu-Tacu Tostadas
A miniature version of the classic rice and bean mash fried until crispy and served on a corn disc.
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Ingredients
- 2 cups Cooked canary beans (frijol canario)
- 1 1/2 cups Long-grain white rice (cooked and day-old)
- 3 tablespoons Aji Amarillo paste
- 1 medium Red onion, finely minced
- 4 cloves Garlic cloves, minced
- 1/2 cup Vegetable oil
- 1 teaspoon Dried oregano
- 12 units Small corn tortillas (street taco size)
- 1 cup Salsa Criolla (lime-marinated onions)
- 2 tablespoons Fresh cilantro, chopped
- 1 to taste Salt and black pepper
- 250 grams Beef tenderloin strips (Lomo Saltado style)(optional)
Instructions
- 1
In a large skillet, heat two tablespoons of oil over medium heat and sauté the minced onions until translucent, then add the garlic and aji amarillo paste, cooking for 5 minutes until the base (aderezo) is fragrant and separated from the oil.
- 2
Using a fork or potato masher, lightly crush half of the canary beans to create a paste-like consistency while leaving the other half whole for texture.
- 3
In a large mixing bowl, thoroughly combine the rice, the bean mixture, and the sautéed aderezo until the mixture is uniform and holds its shape when pressed.
- 4
Heat a small non-stick pan with a tablespoon of oil; take a small portion of the rice and bean mixture and form it into a small, thick oval patty (the Tacu-Tacu).
- 5
Sear the Tacu-Tacu patty on high heat, flipping carefully to create a golden-brown, crispy crust on both sides while maintaining a soft, creamy interior.
- 6
In a separate pan, flash-fry the corn tortillas in hot oil until they are completely rigid and golden to create the tostada base.
- 7
Place one crispy Tacu-Tacu patty onto each corn tostada, pressing down slightly so it adheres to the disc.
- 8
Top each tostada with a generous serving of Salsa Criolla and a sprig of cilantro, serving immediately to ensure the contrast between the hot bean mash and cold onions.
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