Tacu Tacu (Dairy-Free)

Ingredients

• 4 cups Cooked rice
• 2 cups Cooked beans
• 3 tbsp Plant-based butter
• 0.5 medium Onion
• 2 cloves Garlic
• 1 tbsp Aji Amarillo paste
• 1 tbsp Soy sauce
• 0.25 cup Cilantro
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Finely dice the 0.5 medium onion and mince the 2 cloves of garlic. Heat a large skillet, at least 10-12 inches (25-30 cm) in diameter, over medium heat (approximately 325-350°F / 160-175°C). Add the 3 tbsp plant-based butter to the hot skillet.
2. 2Add the diced 0.5 medium onion and minced 2 cloves of garlic to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant. Stir in the 1 tbsp Aji Amarillo paste and cook for 1 minute more, stirring constantly, until fragrant.
3. 3In a large mixing bowl, combine the 4 cups of cooked rice and the 2 cups of cooked beans. Add the 0.5 tsp salt and 0.25 tsp black pepper. Mix thoroughly with a spoon or spatula until the seasonings are evenly distributed.
4. 4Transfer the entire seasoned rice and bean mixture into the skillet with the cooked aromatics. Using the back of a sturdy spatula or spoon, press the mixture down firmly into an even layer across the bottom of the skillet, forming a single, compact patty.
5. 5Maintain the medium heat (approximately 325-350°F / 160-175°C). Cook the tacu tacu for 10-15 minutes without disturbing it, until the bottom is golden brown and crispy. You should hear a gentle sizzling sound and see the edges becoming firm and slightly darkened.
6. 6Carefully slide the tacu tacu onto a large, flat plate. Invert the skillet over the plate, then flip the tacu tacu back into the skillet, or use two large spatulas to flip it directly in the pan. Cook the second side for another 10-15 minutes, until it is also golden brown and crispy.
7. 7Remove the skillet from the heat. Drizzle the 1 tbsp soy sauce evenly over the tacu tacu. Finely chop the 0.25 cup cilantro and sprinkle it over the top. Serve immediately.

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