| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 485 | 17g | 3g | 76g |
| sugars | fibre | protein | salt |
| 25g | 8g | 14g | 1.5g |
Why I Love Peruvian Vegetarian Plantain Tacu Tacu
In the realm of culinary exploration, there’s nothing quite as rewarding as stumbling upon a recipe that speaks to your heritage, challenges your skills, and delights your taste buds. That’s precisely what happened when I first discovered the Peruvian dish, Vegetarian Plantain Tacu Tacu.
A Bit of Peruvian Magic
This recipe, brimming with unique flavors and a rich cultural narrative, is a vegetarian take on a traditional Peruvian staple. Originally designed as a method for using up leftovers in the kitchen, Tacu Tacu is a fusion of rice and beans, typically accompanied by a delicious steak or a runny egg. However, in the vegetarian terrain, ripe plantains make an excellent centerpiece. Peruvian Chef Gastón Acurio inspired me to approach this recipe with authenticity, and yet, adapt to dietary preferences.
The Vegetarian Plantain Twist
The star of our Vegetarian Plantain Tacu Tacu recipe is undoubtedly the ripe plantains. These tropical fruits bring a particular sweetness that makes a wonderful contrast to the spices in this dish. Aside from plantain, the recipe involves a host of ingredients such as kidney beans, large red onions, cloves of garlic, aji amarillo paste, ground cumin, dried oregano, salt, and pepper, fresh cilantro, cooked white rice, avocado, salsa criolla, and eggs for those who’d like to add the optional item.
Why it Became My Loved Recipe
Although my culinary roots are primarily stewed in New England seafood and Irish comfort food, the vibrant flavors and cultural stories of Peruvian cuisine deeply intrigued me. This recipe, in particular, was a departure from the typical, allowing me the freedom to experiment and play with ingredients in my kitchen.
Moreover, the Vegetarian Plantain Tacu Tacu strikes a perfect balance for any dinner occasion – be it a casual weeknight dinner for my fiancé Laura and our baby boy, or a grand feast for friends and family. Its versatility adds another reason to appreciate this remarkable dish. Moreover, it has an all-encompassing heartiness that reminds me of those cherished family recipes passed down through generations.
In essence, my love for this recipe transcends just the end product on the plate. It is a journey – of exploration, connection, adaptation, and ultimately, a pleasureful dining experience. Perhaps, you may find a piece of your culinary tale in this Vegetarian Plantain Tacu Tacu. Learn more about Peruvian cooking techniques here.
What You’ll Need
- 3 large ripe plantains
- 1 cup of precooked or canned kidney beans
- 3 tablespoons of vegetable oil
- 1 large red onion, finely chopped
- 3 cloves of garlic, minced
- 1 teaspoon of aji amarillo paste (Peruvian yellow chili pepper)
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1/4 cup of chopped fresh cilantro
- 3 cups of cooked white rice
- 6 eggs (optional)
- 1 avocado, sliced
- 1 cup of salsa criolla (Peruvian pickled onions) – optional
Method
Step One
Start by peeling the plantains and cutting them into chunks. Then, in a large pot, cover the chunks with water and heat over medium until the plantains are soft. This process usually takes 15-20 minutes. Once they’re soft, drain the water and mash until there are no chunks left.
Step Two
Next, you’ll need to rinse and drain the kidney beans. Then to a large mixing bowl, add the mashed plantains, the beans, and the cooked rice. Mix until everything is well combined.
Step Three
In a large pan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, aji amarillo paste, cumin, oregano, and some salt and pepper. Cook for about 5 minutes, or until the onion is translucent.
Step Four
Add the plantain and rice mixture to the pan with the onions and spices. Flatten with a spatula, and cook on each side for about 10 minutes.
Step Five
If using, fry the eggs in a separate pan.
Step Six
Now to serve! Cut the plantain mixture into portions, and serve each one with a fried egg on top. Out the plate with slices of avocado and, if desired, salsa criolla. Sprinkle each portion with a bit of the chopped fresh cilantro, and enjoy your Vegetarian Plantain Tacu Tacu!
