Warm Lima Bean and Quinoa Tacu with Peruvian Coffee-Seared Beef and Roasted Rocoto Sauce

Name: Warm Lima Bean and Quinoa Tacu with Peruvian Coffee-Seared Beef and Roasted Rocoto Sauce
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4
Cuisine: Peruana
Ingredients: 18 oz beef steak; 2 cups cooked lima beans; 1 3/4 cups cooked quinoa; 1 1/2 cups red onion; 1/2 cup red rocoto pepper; 1 tbsp garlic; 2 tsp ground Peruvian coffee; 2 tbsp ají panca paste; 1/2 cup fresh cilantro; 1 tsp ground cumin; 1/2 tsp dried oregano; 4 tbsp lime; 1 large avocado; 3 oz fresh queso fresco; 3/4 cup beef stock or water; 3 tbsp vegetable oil; 1 tbsp butter; 1 1/4 tsp salt; 3/4 tsp black pepper

An original Peruvian-inspired dish that turns cooked lima beans and quinoa into a tacu that is crisp outside and creamy inside, topped with beef seared with Peruvian coffee and a mellow roasted rocoto sauce. It is finished with red onion, avocado, and lime for a fresh, deeply Creole contrast.

35 minPrep

40 minCook

75 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

500 g beef steak (in strips delgadas)
400 g cooked lima beans (escurridos)
300 g cooked quinoa (cold or tibia)
220 g red onion (the mitad diced finos and the mitad en pluma)
120 g red rocoto pepper (without semillas, en trozos)
18 g garlic (chopped)
6 g ground Peruvian coffee (tostado medio)
30 g ají panca paste
20 g fresh cilantro (chopped)
2 g ground cumin
1 g dried oregano
60 ml lime (juice fresh)
200 g avocado (thinly sliced)
80 g fresh queso fresco (desmenuzado)
180 ml beef stock or water (hot)
45 ml vegetable oil
15 g butter
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

612 kcal

Calories

34 g

Protein

42 g

Carbs

33 g

Fat

10 g

Fiber

32 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. Preheat the oven to 220 °C / 425 °F. Place the rocoto on a small tray with 1/3 of the red onion diced and half of the garlic. Toss with 1 tablespoon oil and a pinch of salt. Roast for 15 minutes, until the rocoto is tender and lightly charred.
2
2. Meanwhile, season the beef strips with the ground coffee, 1 tablespoon lime juice, 1/2 teaspoon salt, black pepper, and half of the cumin. Mix well and let rest for 10 minutes.
3
3. Heat a large skillet over medium heat. Add 1 tablespoon oil and sauté the remaining diced red onion with the remaining garlic for 3 to 4 minutes. Stir in the ají panca paste, the rest of the cumin, and the oregano. Cook 2 minutes more, stirring, until fragrant.
4
4. Add the cooked lima beans to the skillet and partially mash them with a spoon or masher for a rustic texture. Stir in the cooked quinoa and 60 ml / 1/4 cup beef stock or water. Cook for 3 to 4 minutes, mix in the chopped cilantro, and adjust with salt. The mixture should be moist but able to hold its shape.
5
5. Shape the mixture in the skillet into one large round or four individual tacu portions. Add the butter around it and cook over medium-low heat for 4 to 5 minutes per side, until golden with a light crust. If needed, add a little more stock to gently loosen it before turning.
6
6. Blend the roasted rocoto, roasted onion, roasted garlic, 60 ml / 1/4 cup beef stock or water, queso fresco, and 1 tablespoon lime juice until creamy. For a smoother texture, blend 30 seconds longer. Adjust salt to taste.
7
7. Heat another skillet or griddle over high heat. Add the remaining tablespoon of oil and sear the beef for 1 to 2 minutes per side, without moving it too much, until browned outside and juicy inside. Remove from the heat and rest for 2 minutes.
8
8. Toss the sliced red onion with the remaining lime juice, a pinch of salt, and a little cilantro if desired, to make a quick onion salad.
9
9. Serve a base of warm lima bean and quinoa tacu on each plate. Top with the coffee-seared beef, spoon over the roasted rocoto sauce, and finish with the onion salad, avocado slices, and the remaining crumbled queso fresco. Serve immediately.

Chef tips

For milder heat, soak the seeded rocoto in hot water for 10 minutes before roasting. The tacu browns better if the quinoa is cold and well drained.

Substitutions

You can replace the lima beans with cooked Peruvian canary beans, and the beef with tenderloin, skirt steak, or even portobello mushrooms for a vegetarian version. Queso fresco can be swapped for mild feta, though the flavor will be less traditionally Peruvian.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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