A creamy blend of lima beans and rice with a golden crust that holds the soul of Peruvian Creole cooking. It turns humble home flavors into something deeply comforting, crisp outside and tender within. Pure tradition in every bite.
Boil the green lima beans with the water and part of the salt for 16 minutes, until tender but not falling apart. Drain them and reserve a splash of the cooking liquid in case the mixture needs moisture.
Finely chop the red onion, garlic and seeded yellow chili. Sauté the onion with part of the
Turn what you find into an experience you can actually bring to your kitchen.
Add garlic, yellow chili, cumin, dried oregano and black pepper. Cook for 2 minutes, stirring, until the chili loses its raw edge and the sofrito looks deep yellow.
Add the lima beans and mash about half of them in the pan. Add the cooked white rice and the remaining salt; mix for 3 minutes, until you get a moist, compact and still creamy mixture. If it dries out, loosen it with a splash of the reserved liquid.
Divide the mixture into 4 portions and shape them into ovals. Heat the remaining vegetable oil and brown each tacu tacu for 4 minutes on the first side, until it has a firm golden crust.
Flip carefully and brown for 3 more minutes on the other side. Serve hot: it should be crisp outside, creamy in the center and golden enough to call the craving.
