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Tacu Tacu

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from "Yanuq Cooking in Peru"

List of Ingredients

3 cups canary beans
150 lb (300 g) turkey bacon, diced
oil
2 onions, finely chopped
2 garlic cloves, finely chopped
2 fresh yellow aji/chili (aji amarillo fresco), seeded and deveined
2 cups of cooked rice


Recipe

Soak beans overnight.

Drain and cook in unsalted water together with turkey bacon until soft.

Remove from heat and let cool.

Beat with a wooden spoon to form a coarse purée.

Set aside and let cool.

Heat oil in a large skillet and add onion, garlic and aji. Saute until soft and tender and correct seasoning.

Add the beans and the cooked rice, mix well and correct seasoning. Cook stirring, until golden and remove from heat.

To make the tacu tacu:
Divide mixture into six parts.

Take one part of the mixture into your hands and form a small oblong tamale.

Cover with gf bread crumbs or crackers to maintain shape.

Heat oil in skillet, place one part of the bean mixture, and fry turning constantly to avoid sticking.

Repeat with the rest of the mixture.

Makes 6 servings