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Tacu tacu
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Total Time: 1 hour
Versatile rice dish, perfect paired with steak or seafood. Enjoy on its own or topped with plantain and fiery chili sauce for a flavorful breakfast.
Ingredients:
300 g long-grain white rice
1plantain
2cloves of garlic
1fresh red chilli
1 x 400 g tin of haricot beans
olive oil
hot chilli sauce
4 large eggs
Instructions:
Prepare the rice following the instructions on the packet, then drain and allow it to cool. Cut the plantain into slices about 1.5cm thick. Chop the garlic and onion finely, and slice the chili. Drain the beans. In a large non-stick frying pan over medium heat, add a generous amount of oil. Fry the plantain until it is golden and crispy, a few minutes on each side. Set aside and keep warm. Using the same pan with any remaining oil, sauté the garlic, onion, and chili over medium-low heat until they are soft and slightly golden, about 5 to 10 minutes. Mix in 1 tablespoon of hot chili sauce, the drained beans, and the cooled rice. Increase the heat to high and fry the mixture until the rice is hot and starting to crisp up, stirring occasionally. Let it cook without stirring for the last couple of minutes to develop a golden crispy bottom, creating your tacu tacu. Transfer to a plate and set aside. In the same pan, add a bit more oil over medium heat. Fry the eggs, adding the plantain during the last minute to warm up. Serve the tacu tacu on plates, ensuring everyone gets the crispy bottom layer. Top each serving with a fried egg, crispy plantain, and an extra drizzle of chili sauce, if desired.