Tacu Tacu

Step by stepInstructions

1. Heat 2 tablespoons of the oil in a skillet and cook the onion for 5 minutes until soft, then add the garlic, cumin, and aji amarillo and cook 1 minute more.
2. Add the beans and stock and simmer for 5 minutes, mashing them lightly with the back of a spoon.
3. Stir in the rice, season with salt and pepper, and cook for 2 minutes until the mixture is thick enough to hold a shape; let it cool slightly.
4. Divide the mixture into 4 balls and press each into a 1-inch-thick patty.
5. Heat a generous slick of oil in a nonstick skillet over medium-high heat and fry the patties for 4 to 5 minutes per side, pressing gently, until deeply golden and crisp on both sides.
6. Meanwhile, sear the steaks in a hot pan for 3 to 4 minutes per side for medium-rare and let them rest for 5 minutes.
7. Serve each crispy tacu tacu topped with a steak and a fried egg, with salsa criolla on the side.