Ingredients:
For the Tacu Tacu:
- 2 cups cooked rice, preferably day-old
- 1 cup cooked canary beans (or any cooked beans of your choice)
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon aji amarillo paste (Peruvian yellow chili paste)
- Salt and pepper to taste
For the Lomo Saltado:
- 1 pound beef sirloin, thinly sliced
- 1 red onion, thinly sliced
- 1 tomato, sliced into thin wedges
- 1 bell pepper, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon aji amarillo paste
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions:
1. Prepare the Tacu Tacu:
- In a large bowl, combine the cooked rice and cooked beans. Mix well, mashing the beans slightly.
- In a pan, heat the vegetable oil over medium heat. Add the diced red onion and minced garlic. Sauté until the onions are translucent.
- Add the aji amarillo paste to the pan and sauté for an additional minute.
- Add the rice and bean mixture to the pan. Cook, stirring occasionally, until the mixture becomes a cohesive, slightly crispy texture.
- Season with salt and pepper to taste. Set the Tacu Tacu aside.
2. Prepare the Lomo Saltado:
- In a separate pan, heat a bit of oil over high heat. Add the sliced beef and cook until browned.
- Add the sliced red onion, bell pepper, and minced garlic to the pan. Sauté until the vegetables are slightly tender but still crisp.
- Stir in the soy sauce, red wine vinegar, and aji amarillo paste. Cook for an additional 2-3 minutes.
- Add the sliced tomatoes to the pan and cook briefly until they just start to soften.
- Season with salt and pepper to taste. Remove from heat.
3. Serve:
- On a plate, mold a portion of Tacu Tacu into a round shape using a bowl as a mold.
- Spoon the Lomo Saltado over the Tacu Tacu.
- Garnish with chopped fresh cilantro.
Cooking Time: Approximately 30 minutes.
Serving Size: This recipe makes 4 servings. Adjust quantities based on your preferences or the number of guests.
