Tacu Tacu with Salsa Criolla
By Laila IbrahimPublished on March 28, 2024
Time
2¾ hours, plus 8½ hours brining and resting
Yield
Serves 4
Ingredients
TACU TACU
1½ tablespoons table salt for brining8 ounces (1 cup) dried canary beans, picked over and rinsedTable salt for cooking beans plus ¾ teaspoon plus ⅛ teaspoon salt, divided1 cup long-grain white rice, rinsed5 tablespoons extra-virgin olive oil, divided½ red onion, chopped fine2 tablespoons ají amarillo paste 3 garlic cloves, minced to paste1 teaspoon ground cumin ¾ teaspoon dried oregano ¼ teaspoon pepper, divided1 cup vegetable broth 3 tablespoon chopped fresh cilantro 4 large eggs Lime wedgesSALSA CRIOLLA
½ red onion, sliced thin1 tablespoon lime juice ¼ teaspoon table salt Pinch pepper 2 tablespoon chopped fresh cilantroBefore You Begin
You can use dried cannellini beans or two (15-ounce) cans rinsed cannellini beans in place of the dried canary beans; skip steps 1 and 3 if using canned beans. This is a great way to use up leftover rice; substitute 2 cups day-old cooked rice for the cup of dried rice.
Instructions
- FOR THE TACU TACU: Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Soak onion in ice water for 10 minutes. Drain well and pat dry with paper towels. Combine onion, lime juice, salt, and pepper in bowl. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days. Stir in cilantro just before serving.
- Bring soaked beans and 7 cups water to simmer in large saucepan. Simmer, partially covered, over medium-low heat until beans are tender, 30 to 40 minutes. Remove from heat, stir in 1½ teaspoons salt, cover, and let sit until completely tender, about 15 minutes.
- Drain beans and transfer to large bowl. Process 1 cup cooked beans in food processor until smooth, about 30 seconds, scraping sides of processor as needed. Transfer to bowl with remaining cooked beans, stirring and mashing as needed to combine; set aside.
- Meanwhile, bring rice, 1½ cups water, and ¼ teaspoon salt to simmer in medium saucepan over medium-high heat. Reduce heat to medium-low, cover and simmer gently until rice is tender and all liquid has been absorbed, 11 to 13 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff rice with fork and set aside.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 200 degrees. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and just beginning to brown, 5 to 7 minutes. Stir in aji amarillo paste, garlic, cumin, oregano, ⅛ teaspoon pepper, and ½ teaspoon salt and cook until fragrant, about 1 minute. Off heat, add reserved bean mixture and reserved rice and stir to combine. Return skillet to medium heat, stir in broth, and bring to simmer. Cook liquid is absorbed and rice mixture thickens, 3 to 5 minutes, stirring frequently; mixture should be sticky. Transfer to bowl, stir in cilantro, and let sit for 10 minutes.
- In clean, dry skillet, heat ½ tablespoon oil over medium heat until shimmering. Add one-quarter rice and bean mixture and, using rubber spatula, press mixture against 1 side of skillet while tilting skillet towards tacu tacu (tilting makes it easier to pack rice and bean mixture firmly). Firmly press mixture until it is a rough oval and measures about 8 inches in length. Cook until golden brown along edges, 2 to 4 minutes.
- Place skillet flat on stovetop and, using 2 spatulas, carefully flip tacu tacu. (If it breaks, firmly press into side of skillet matching shape of tacu tacu to bring back together.) Add ½ tablespoon oil to skillet and nestle tacu tacu into side of skillet that matches its shape. Repeat firmly pressing tacu tacu into side of skillet while tilting skillet slightly. Cook until golden brown along edges, 2 to 4 minutes. Carefully slide tacu tacu onto serving plate and transfer to oven to keep warm. Repeat with remaining rice and bean mixture and 3 tablespoons oil.
- Heat remaining 1 tablespoon oil in clean, dry skillet over medium heat until shimmering. Add eggs to skillet and sprinkle with remaining ⅛ teaspoon salt and remaining ⅛ teaspoon pepper. Cover and cook for 1 minute. Remove skillet from heat and let sit, covered, for 15 to 45 seconds for runny yolks, 45 to 60 seconds for soft but set yolks, or about 2 minutes for medium-set yolks. Top each tacu tacu with 1 egg and serve with salsa criolla and lime wedges.
for the salsa criolla
Time
2¾ hours, plus 8½ hours brining and restingYield
Serves 4Ingredients
TACU TACU
1½ tablespoons table salt for brining
8 ounces (1 cup) dried canary beans, picked over and rinsed
Table salt for cooking beans plus ¾ teaspoon plus ⅛ teaspoon salt, divided
1 cup long-grain white rice, rinsed
5 tablespoons extra-virgin olive oil, divided
½ red onion, chopped fine
2 tablespoons ají amarillo paste
3 garlic cloves, minced to paste
1 teaspoon ground cumin
¾ teaspoon dried oregano
¼ teaspoon pepper, divided
1 cup vegetable broth
3 tablespoon chopped fresh cilantro
4 large eggs
Lime wedges
SALSA CRIOLLA
½ red onion, sliced thin
1 tablespoon lime juice
¼ teaspoon table salt
Pinch pepper
2 tablespoon chopped fresh cilantro
Test Kitchen Techniques
Ingredients
TACU TACU
1½ tablespoons table salt for brining
8 ounces (1 cup) dried canary beans, picked over and rinsed
Table salt for cooking beans plus ¾ teaspoon plus ⅛ teaspoon salt, divided
1 cup long-grain white rice, rinsed
5 tablespoons extra-virgin olive oil, divided
½ red onion, chopped fine
2 tablespoons ají amarillo paste
3 garlic cloves, minced to paste
1 teaspoon ground cumin
¾ teaspoon dried oregano
¼ teaspoon pepper, divided
1 cup vegetable broth
3 tablespoon chopped fresh cilantro
4 large eggs
Lime wedges
SALSA CRIOLLA
½ red onion, sliced thin
1 tablespoon lime juice
¼ teaspoon table salt
Pinch pepper
2 tablespoon chopped fresh cilantro
Test Kitchen Techniques
Ingredients
TACU TACU
1½ tablespoons table salt for brining
8 ounces (1 cup) dried canary beans, picked over and rinsed
Table salt for cooking beans plus ¾ teaspoon plus ⅛ teaspoon salt, divided
1 cup long-grain white rice, rinsed
5 tablespoons extra-virgin olive oil, divided
½ red onion, chopped fine
2 tablespoons ají amarillo paste
3 garlic cloves, minced to paste
1 teaspoon ground cumin
¾ teaspoon dried oregano
¼ teaspoon pepper, divided
1 cup vegetable broth
3 tablespoon chopped fresh cilantro
4 large eggs
Lime wedges
SALSA CRIOLLA
½ red onion, sliced thin
1 tablespoon lime juice
¼ teaspoon table salt
Pinch pepper
2 tablespoon chopped fresh cilantro
Test Kitchen Techniques
Why This Recipe Works
Tacu tacu is a Peruvian rice and bean cake commonly served at breakfast or lunch. For
breakfast, it is topped with eggs and for lunch, it’s often served with a side of steak. Regardless of time of day, tacu tacu is normally accompanied by salsa criolla, a Peruvian onion salsa. The lime in the salsa really perks up this dish while the onions add a nice crunch. The bean of choice is the canary bean; a creamy mild-flavored variety. Following traditional preparation, we blend a portion of the beans to help bind the mixture together. Tacu tacu has a mild kick due to the addition of aji amarillo paste, a yellow chili pepper paste that is a staple in Peruvian cuisine. We ultimately decided to serve it with eggs and salsa criolla for a delicious filling breakfast.
Before You Begin
You can use dried cannellini beans or two (15-ounce) cans rinsed cannellini beans in place of the dried canary beans; skip steps 1 and 3 if using canned beans. This is a great way to use up leftover rice; substitute 2 cups day-old cooked rice for the cup of dried rice.
Instructions
- FOR THE TACU TACU: Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- Soak onion in ice water for 10 minutes. Drain well and pat dry with paper towels. Combine onion, lime juice, salt, and pepper in bowl. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days. Stir in cilantro just before serving.
- Bring soaked beans and 7 cups water to simmer in large saucepan. Simmer, partially covered, over medium-low heat until beans are tender, 30 to 40 minutes. Remove from heat, stir in 1½ teaspoons salt, cover, and let sit until completely tender, about 15 minutes.
- Drain beans and transfer to large bowl. Process 1 cup cooked beans in food processor until smooth, about 30 seconds, scraping sides of processor as needed. Transfer to bowl with remaining cooked beans, stirring and mashing as needed to combine; set aside.
- Meanwhile, bring rice, 1½ cups water, and ¼ teaspoon salt to simmer in medium saucepan over medium-high heat. Reduce heat to medium-low, cover and simmer gently until rice is tender and all liquid has been absorbed, 11 to 13 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff rice with fork and set aside.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 200 degrees. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and just beginning to brown, 5 to 7 minutes. Stir in aji amarillo paste, garlic, cumin, oregano, ⅛ teaspoon pepper, and ½ teaspoon salt and cook until fragrant, about 1 minute. Off heat, add reserved bean mixture and reserved rice and stir to combine. Return skillet to medium heat, stir in broth, and bring to simmer. Cook liquid is absorbed and rice mixture thickens, 3 to 5 minutes, stirring frequently; mixture should be sticky. Transfer to bowl, stir in cilantro, and let sit for 10 minutes.
- In clean, dry skillet, heat ½ tablespoon oil over medium heat until shimmering. Add one-quarter rice and bean mixture and, using rubber spatula, press mixture against 1 side of skillet while tilting skillet towards tacu tacu (tilting makes it easier to pack rice and bean mixture firmly). Firmly press mixture until it is a rough oval and measures about 8 inches in length. Cook until golden brown along edges, 2 to 4 minutes.
- Place skillet flat on stovetop and, using 2 spatulas, carefully flip tacu tacu. (If it breaks, firmly press into side of skillet matching shape of tacu tacu to bring back together.) Add ½ tablespoon oil to skillet and nestle tacu tacu into side of skillet that matches its shape. Repeat firmly pressing tacu tacu into side of skillet while tilting skillet slightly. Cook until golden brown along edges, 2 to 4 minutes. Carefully slide tacu tacu onto serving plate and transfer to oven to keep warm. Repeat with remaining rice and bean mixture and 3 tablespoons oil.
- Heat remaining 1 tablespoon oil in clean, dry skillet over medium heat until shimmering. Add eggs to skillet and sprinkle with remaining ⅛ teaspoon salt and remaining ⅛ teaspoon pepper. Cover and cook for 1 minute. Remove skillet from heat and let sit, covered, for 15 to 45 seconds for runny yolks, 45 to 60 seconds for soft but set yolks, or about 2 minutes for medium-set yolks. Top each tacu tacu with 1 egg and serve with salsa criolla and lime wedges.
for the salsa criolla
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