A coastal Peruvian classic that takes tacu tacu straight into cevichería territory. Its golden crust protects a creamy rice-and-bean center beneath a silky seafood sauce built with yellow chili and ají panca. Serve the first one and you may find yourself wanting to hear that skillet crust form all over again before the platter is gone.
Turn what you find into an experience you can actually bring to your kitchen.
Finely dice part of the red onion. Heat part of the oil in a wide skillet and cook the onion for 4 minutes, until soft and lightly golden. Add part of the garlic, part of the yellow chili paste, the cumin, some of the salt, and some of the black pepper; cook for 1 minute, until the seasoning smells cooked. Add the cooked beans, mash roughly one third, then fold in the cooked white rice and cook for 2 minutes, until moist and compactable while distinct rice and beans remain visible.
Divide the mixture into 4 portions and shape them into ovals. Heat another portion of the oil over medium-high heat and cook two tacu tacus at a time for 4 minutes per side, leaving them undisturbed until they develop a deep golden-brown crust and release easily from the pan. Flip with a wide spatula and finish the second side. Keep them warm without fully covering them; no resting time is needed.
While the tacu tacus brown, chop the remaining red onion and the tomato. Heat the remaining oil in a wide saucepan or skillet and cook the onion for 4 minutes, until soft. Add the remaining garlic, remaining yellow chili paste, the ají panca paste, tomato, another portion of the salt, and another portion of the black pepper. Cook for 4 to 5 minutes, stirring often, until the base is thick, glossy, and free of raw chili or tomato aroma.
Pour in the fish stock and simmer for 3 minutes, until slightly concentrated. Add the cream and stir until the sauce is uniform. Add the mixed seafood and cook at a gentle simmer for 3 to 4 minutes, stirring carefully, until opaque, tender, and fully heated through; if using a thermometer, the thickest pieces should reach about 63°C / 145°F. Turn off the heat as soon as they are done so squid and shrimp do not turn rubbery.
Stir the cilantro into the sauce off the heat and serve immediately. Place one tacu tacu on each plate and spoon the seafood sauce over the top, leaving some crust exposed to preserve the contrast. The right result has a crisp exterior and creamy center, with sauce coating the seafood rather than forming a puddle around it. Done! Break the crust at one edge and let the sauce find its way inside. 😌
