Creamy lima bean tacu with ají panca beef and warm corn-watercress salad

Name: Creamy lima bean tacu with ají panca beef and warm corn-watercress salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 17.6 oz cooked lima beans; 1 1/2 cups cooked white rice; 1 lb beef sirloin; 1 1/4 cups corn kernels; 1 1/4 cups red onion; 2 cups watercress; 3 tbsp ají panca paste; 4 cloves garlic; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/2 cup beef stock or water; 3 tbsp lime juice; 3 tbsp vegetable oil; 1 1/2 tbsp butter; 1/4 cup fresh cilantro; 1 tbsp red wine vinegar; 1 1/4 tsp salt; 1 tsp black pepper

An original Peruvian-inspired dish that turns cooked lima beans into a soft yet golden tacu, paired with beef sautéed in ají panca, a warm salad of corn, watercress, and red onion, and a bright touch of lime. It blends classic Creole technique, contrasting textures, and bold yet balanced flavors.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

500 g cooked lima beans (escurridos)
300 g cooked white rice (cold or of the día anterior)
450 g beef sirloin (in strips gruesas)
200 g corn kernels (fresh or descongelado)
180 g red onion (en pluma fina, divided)
60 g watercress (lavados)
45 g ají panca paste (divided)
12 g garlic (chopped fino, divided)
2 g ground cumin
1 g dried oregano
120 ml beef stock or water (for dar cremosidad al tacu)
45 ml lime juice (freshly squeezed, divided)
45 ml vegetable oil (divided)
20 g butter
15 g fresh cilantro (chopped)
15 ml red wine vinegar
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

541 kcal

Calories

33 g

Protein

42 g

Carbs

26 g

Fat

7 g

Fiber

35 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a bowl, combine the beef sirloin with 2 tablespoons (30 g) ají panca paste, half of the minced garlic, cumin, oregano, 1 tablespoon (15 ml) lime juice, 1 tablespoon (15 ml) vegetable oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let it rest for 15 minutes while you prepare the other components.
2
2. Place the cooked lima beans in a large skillet and partially mash them with a fork or potato masher. Add the cooked white rice, beef stock or water, 1 tablespoon (15 g) ají panca paste, the remaining minced garlic, butter, and 2 tablespoons (30 ml) vegetable oil. Cook over medium heat for 8 to 10 minutes, stirring and mashing until a rustic, creamy mixture forms.
3
3. Add half of the sliced red onion to the lima bean mixture and cook 2 minutes more. Season with 1/4 teaspoon salt and a little black pepper. Then press the mixture firmly in the skillet and brown it for 4 to 5 minutes per side, shaping one large tacu or four individual portions, until a golden crust forms.
4
4. In another hot skillet, sauté the corn kernels with a drizzle of vegetable oil for 3 to 4 minutes until tender with a few golden spots. Transfer the corn to a bowl and toss with the watercress, the remaining red onion, red wine vinegar, the remaining 2 tablespoons (30 ml) lime juice, a pinch of salt, and a little black pepper. Add the chopped fresh cilantro and keep the salad warm.
5
5. Heat a wide skillet or griddle over high heat. If you want to finish the beef in the oven, preheat it to 220 °C / 425 °F. Sear the marinated beef for 2 to 3 minutes per side until nicely browned and cooked to your preferred doneness; if the strips are very thick, finish them for 3 to 5 minutes in the oven at 220 °C / 425 °F.
6
6. To serve, place a portion of the lima bean tacu on each plate, arrange the ají panca beef on top or alongside, and finish with the warm corn and watercress salad. Serve immediately to keep the contrast between the crisp crust, juicy meat, and fresh salad.

Chef tips

If the lima beans seem dry, add 2 to 3 extra tablespoons of stock so the tacu stays creamy inside while still browning well on the outside without falling apart.

Substitutions

You can replace the beef sirloin with rump steak or boneless chicken. Watercress can be swapped for baby spinach, and Peruvian choclo for sweet corn. For a dairy-free version, use extra vegetable oil instead of butter.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon