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Tacu Tacu de Ají de Gallina

  • Cook time: 5 min
  • Servers: 4
  • Skill level: Medium

This serves four people.

Ingredients

  • 2 cups of leftover cooked rice
  • 1 can of black or kidney beans, drained and rinsed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon of vegetable oil
  • 1/2 cup of yellow cornmeal
  • 1/2 cup of water
  • Salt and pepper to taste
  • Ají de Gallina (see recipe in previous answer)
  • Sliced boiled eggs and black olives for garnish

Step by step method

Step 1

In a large bowl, mix together the leftover cooked rice and the drained and rinsed black or kidney beans until well combined. Use your hands or a wooden spoon to mash the beans slightly.

Step 2

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is soft and translucent, about 5-7 minutes.

Step 3

Add the cornmeal to the skillet and stir well to combine with the onion and garlic mixture. Cook for 2-3 minutes, stirring constantly.

Step 4

Add the water to the skillet and stir well to form a thick paste. Season with salt and pepper to taste.

Step 5

Add the rice and bean mixture to the skillet and stir well to combine with the cornmeal paste. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and the edges are crispy.

Step 6

To serve, spoon the Ají de Gallina (see recipe in previous answer) over the Tacu Tacu and garnish with sliced boiled eggs and black olives.

Tips & variations

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