Creamy Tacu Tacu with Aji Amarillo, Golden Mushrooms, and Warm Criolla Salsa

Name: Creamy Tacu Tacu with Aji Amarillo, Golden Mushrooms, and Warm Criolla Salsa
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: about 2 1/2 cups cooked white rice; about 2 cups cooked Peruvian canary beans; about 1 1/2 cups red onion; 4 cloves garlic; 3 tbsp aji amarillo paste; 4 tbsp vegetable oil; 1 tsp ground cumin; 1 tsp dried oregano; 1 1/2 tsp salt; 3/4 tsp black pepper; 1/2 cup vegetable broth; 10 1/2 oz mushrooms; 1 tbsp soy sauce; 3 tbsp lime juice; 1/2 cup fresh cilantro; 1/3 cup scallions

An original Peruvian recipe that turns rice and beans into a tacu tacu that is creamy inside and golden outside, scented with aji amarillo, served with sautéed mushrooms and a warm lime criolla salsa. It brings classic Peruvian flavors in a homey yet elegant presentation.

25 minPrep

30 minCook

55 minTotal

4Servings

VegetarianDairy-Free

Ingredients

Adjust servings

400 g cooked white rice (cold or of the día anterior)
400 g cooked Peruvian canary beans (escurridos)
220 g red onion (100 g finely chopped and 120 g en pluma fina)
12 g garlic (chopped)
45 g aji amarillo paste (divided)
60 ml vegetable oil (divided)
2 g ground cumin
1 g dried oregano (lightly crushed)
8 g salt (or to taste)
2 g black pepper (or to taste)
120 ml vegetable broth (hot)
300 g mushrooms (en mitades or cuartos)
15 ml soy sauce
45 ml lime juice (freshly squeezed)
20 g fresh cilantro (chopped)
30 g scallions (sliced finas)

Nutrition facts

per serving

398 kcal

Calories

11.2 g

Protein

57.4 g

Carbs

13.6 g

Fat

8.9 g

Fiber

48.5 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

GlutenSoy

Instructions

1
1. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 100 g of the red onion, finely chopped, and cook for 4 minutes until soft. Stir in the garlic and cook for 30 seconds. Add 2 tablespoons of aji amarillo paste, the cumin, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute to bloom the flavors.
2
2. Add the cooked canary beans and partially mash them with a spoon or potato masher. Pour in the hot vegetable broth and mix until you have a thick but still moist base. Fold in the cooked white rice and stir well for 2 to 3 minutes until combined. Taste and adjust with more salt and pepper if needed. Remove from the heat and let rest for 5 minutes.
3
3. While the mixture rests, heat 1 tablespoon of vegetable oil in another wide skillet over medium-high heat. Add the mushrooms in a single layer and brown them for 4 to 5 minutes without stirring too much. Season with a pinch of salt, a little black pepper, and the soy sauce. Cook 1 minute more until glossy and concentrated. Keep warm.
4
4. In the same skillet or a small one, heat the remaining 1 tablespoon vegetable oil over medium-low heat. Add the thinly sliced red onion and cook only 1 to 2 minutes to soften it slightly without losing its freshness. Stir in the remaining 1 tablespoon aji amarillo paste and mix for 30 seconds. Turn off the heat and add the lime juice, cilantro, and scallions. Mix, taste, and adjust with a pinch of salt.
5
5. Divide the tacu tacu mixture into 4 portions. Shape them into thick discs or compact half-moons using a spatula or lightly moistened hands.
6
6. Heat a large nonstick skillet over medium heat and place 2 portions at a time in the pan. Cook for 4 to 5 minutes per side until a golden, crisp crust forms on the outside while the center stays creamy. Repeat with the remaining portions.
7
7. Serve each hot tacu tacu with a generous portion of golden mushrooms on top or on the side. Finish with the warm criolla salsa spooned over each plate. If you want to keep them warm before serving, place them in a 200 °F / 95 °C oven for up to 10 minutes.
8
8. Serve immediately to enjoy the contrast between the golden crust, soft center, savory mushrooms, and the bright acidity of the criolla salsa.

Chef tips

For the best crust, use cold rice and let the mixture rest before shaping. If the mixture feels too loose, cook it 1 or 2 minutes longer to evaporate excess moisture.

Substitutions

You can use white beans or pinto beans instead of canary beans. If aji amarillo is unavailable, blend mild roasted yellow chili with a little turmeric to mimic its color and sweetness. For a soy-free version, replace soy sauce with an extra pinch of salt and a few drops of lime.

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
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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
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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