Creamy lima bean tacu tacu with coffee-panca pork and warm onion herb salad

Instructions

1. 1

   Mix the pork with 2 tablespoons (30 g) ají panca paste, the coffee, half of the garlic, cumin, oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Let it marinate for 15 minutes while you prepare the rest of the dish.

2. 2

   Heat a wide pot over medium-high heat with 1 tablespoon oil. Brown the pork in batches for 6 to 8 minutes until nicely colored. Add the remaining marinade, reduce to medium heat, cover partially, and cook for 20 to 25 minutes, stirring occasionally, until the pork is tender and the juices turn into a thick glaze. Keep warm.

3. 3

   For the tacu tacu, heat a large skillet over medium heat with 1 tablespoon oil. Sauté the diced red onion for 4 minutes. Add the remaining garlic and the chopped ají amarillo, and cook 1 minute more.

4. 4

   Add the cooked lima beans and mash them partially with a spoon or masher, leaving some texture. Add the cooked rice, the remaining 1 tablespoon ají panca paste, the broth or water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 4 to 5 minutes, stirring, until you have a moist, cohesive mixture.

5. 5

   Stir the butter into the tacu mixture until melted. Divide into 4 portions and shape them into thick discs or half-moons.

6. 6

   Heat another nonstick skillet over medium heat with the final tablespoon of oil. Brown each tacu portion for 3 to 4 minutes per side until crisp and golden outside and creamy inside. If you prefer to finish them in the oven, place them in for 5 minutes at 375 °F / 190 °C after browning.

7. 7

   For the warm salad, place the sliced red onion in a bowl and toss with the lime juice, a pinch of salt, and a pinch of black pepper. Let it rest for 5 minutes, then add the cilantro and mint.

8. 8

   Serve each tacu tacu with a portion of coffee-panca pork on top or alongside. Finish with the warm onion and herb salad. Adjust salt if needed and serve immediately.