Peruvian Tacu-Tacu With Churrasco (Skirt Steak)
- For the Tacu-Tacu
- 4 tablespoons olive oil divided
- 1 red onion chopped
- 1 teaspoon garlic minced
- 2 cups canary beans or pinto beans, previously cooked (divided)
- 3 cups white rice previously cooked
- 1 teaspoon ají amarillo paste
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups canola oil
- 1 teaspoon parsley
- 1 teaspoon oregano
- For the Churrasco
- ½ cup vegetable oil
- 1 pound skirt steak
- 2 teaspoons garlic minced
- 2 teaspoons cumin
- iodized salt & pepper to taste
"Tacu-tacu" is one of Peru's most popular dishes. Most countries in Latin America have their own version of rice and beans, like gallo pinto in Costa Rica and Nicaragua, arroz moro in the Dominican Republic, arroz congrí in Cuba, and so on. This one is ours, and like all the others, it's a dish that originated from African slaves who were brought to the New World by the Spanish colonizers.
Tacu-tacu was essentially a way to repurpose leftovers. The dish is made with previously cooked rice and previously cooked canary beans, lentils or pinto beans. To this was added a variety of spices and chile peppers. In Lima, Creole women would purchase these ingredients at the Descalzo or La Calle shopping center, which still stands today. They would make tacu-tacu and accompany it with fried plantains, egg, pork or beef.
Today, this dish has become a tradition in Lima and all of Peru. It's typically formed into a kind of mound or patty when cooked, but in some regions it's served loose, like fried rice.
And if you're wondering where the cute name comes from, "tacu-tacu" is derived from the quechua language, and it means "mixed" or "mashed."
By. Michela Ojeda