Tacu Tacu

Tacu Tacu (Peru)

Recipe: | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

  • 1 c. long grain rice, cooked
  • 2 c. butter beans, cooked
  • 1/2 red onion, chopped
  • 1/4 tsp. dried oregano
  • 1 tbsp. guajillo chile powder
  • 2 cloves garlic
  • 2 tbsp. grapeseed oil
  • 4 eggs
  • 4 eggs, fried
  • 1/2 c. quick pickled vegetables (recipe follows)
  • Crisp plantain for garnish

Directions

  1. Start by sautéing onion, oregano, guajillo and garlic in oil until translucent, approx. 5 minutes.
  2. Add cooked butter beans and use the back of metal spoon to crush beans.
  3. Add rice and four eggs; combine. Then divide mixture into four cake shapes.
  4. In a medium, nonstick frying pan with a tablespoon of grapeseed oil, cook each cake on medium heat until crisp on both sides, approx. 10 minutes total.
  5. Remove to plate and top with fried egg, crisp plantains and side of quick pickled vegetables.

Quick Pickled Vegetables

  • 1/2 red bell pepper, thinly sliced
  • 1 lg. or 2 sm. carrots, thinly sliced
  • 1/2 c. red wine vinegar
  • 1 tbsp. sugar
  • 2 tsp. salt
  • 1 tbsp. chopped parsley

Directions

  1. Combine all ingredients and let set for 30 minutes.

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