20 Minutes 20 croquettes
By Doreen Colondres
Tacu-Tacu is a typical rice from Peru, very, very tasty and similar to the “arroz mamposteao” from my country Puerto Rico. But in Perú they browned the bottom of the rice after cooking it. They use a saute pan or wok to make it crispy on the outside like the “pegao” or “fondo” of any other “arroz de abuelita al caldero”. So, I did that in the shape of a “croqueta” to turn it into a tasty and fun appetizer. I hope you enjoy them.
What you need to have:
- 2 cups cooked white rice
- 16 oz. canary beans (frijoles mayocoba)
- 2 oz. bacon
- 3 cloves of fresh garlic, minced
- ½ red onion, finely chopped
- ½ tablespoon aji amarillo paste (or 1 ½ tablespoon of fresh aji amarillo puree)
- 3 tablespoons olive oil
- 1 teaspoon oregano
- ½ teaspoon cumin powder
- 2 tablespoons of fresh cilantro, finely chopped
- Salt to taste
What you need to do:
- In a large saute pan at medium high temperature, cook the bacon for about 3-5 minutes.
- Then add the garlic and sauté for 1 minute; add the onion and cook until transparent (translucent).
- Add the aji amarillo, cumin, oregano, beans, and cook covered for about 5 minutes with 1 cup of water.
- Add the cooked rice and cilantro to the pan, with the beans, and mix everything, letting it cool down.
- Remove from heat, wait until it loses a bit of temperature and proceed to shape the croquettes.
- In a frying pan at medium high temperature, with a little bit of olive oil, brown the croquettes turning them around so they are evenly crispy (approximately 5 minutes).