Tacu Tacu Huachano a lo Pobre: The Taste of a Champion Breakfast!

25 min
This is the classic “heated” taken to another level. Tacu Tacu is a jewel of our cuisine, a perfect fusion of beans and cooked rice, fried to a crisp golden crust on the outside, but soft and creamy on the inside. In this version, we give it a twist with the unmistakable flavor of Huacho sausage. To top it off, we serve it “to the poor”, with a sweet fried banana and a fried egg with the juicy yolk. It's a robust dish, ideal for a powerful breakfast or a lunch that restarts your day.

INGREDIENTES

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1
Porción

HERRAMIENTAS

  • + 2 frying pans (one for the tacu tacu and one for the egg and banana).
  • + 1 Cutting board
  • + 1 Chef's knife
  • + 1 wooden spoon or spatula
  • + 1 serving plate

INSTRUCCIONES

Step 1:

Sauté the Huachana. In a skillet over medium heat, shred the huachana sausage with your fingers or a spoon. Cook it in its own fat until golden brown and crisp. Remove it from the pan and set it aside.

Step 2:

Prepare the dressing. In the same pan, with the fat that the sausage released, add one more drizzle of oil if necessary. Sauté the chopped onion until translucent. Add the ground garlic and the chopped tomato. Season with salt and pepper to taste and cook for about 3 to 5 minutes, until the dressing takes shape.

Step 3:

Integrate Flavors. Add the reserved huachana sausage back to the pan and mix well. Add the cooked beans and stir to absorb all the flavor of the dressing.

Step 4:

The Magic of Tacu Tacu. Add the cooked rice to the pan. With the help of your spoon, integrate everything very well, slightly crushing the mixture to make it compact. Taste and adjust the salt if necessary.

Step 5:

Sear to Perfection. Give the mixture an oval or round shape, like a large tortilla. Let it brown over medium-low heat for about 4 minutes per side, until a crisp, golden crust forms. You can help yourself with a plate to turn it upside down.

Step 6:

The Accompaniment. While the tacu tacu is browning, in another pan, fry the plantain cut lengthwise and the egg to your preferred term.

Step 7:

Plate and Enjoy. Serve the hot tacu tacu on a plate, place the fried egg on top and the bananas aside. Let's eat it has been said!

TIPS

  • + The Perfect Rice: For a good tacu tacu, the secret is to use rice from the day before. As it is drier and cooler, it integrates better and helps to achieve that crisp crust we are looking for.
  • + Flavoured Beans: While you can use canned beans, I recommend using homemade beans, which already have their own dressing. This will give an extra layer of flavor to the final dish.
  • + Don't Move Too Much: Once you shape the tacu tacu in the pan, be patient. Avoid constantly moving it to allow that delicious golden crust to form.
  • + Variety: If you don't have huachana sausage, you can make this same recipe with shredded sautéed tenderloin, beef stock or simply vegetarian. The tacu tacu is incredibly versatile!