Tacu Tacu

Ingredients

• 400 g rice
• 300 g canary beans
• 400 g steak
• 1 onion
• 3 cloves garlic
• 1 tbsp ají amarillo paste
• 0.5 tsp cumin
• 4 tbsp vegetable oil
• 2 eggs
• 1 ripe plantain

Steps

1. Sauté finely diced onion and garlic in 2 tbsp oil, add ají amarillo paste and cumin, then cook 3 minutes.
2. Add cooked beans and mash roughly.
3. Fold in cooked rice until well combined into a thick mixture.
4. Form into two thick patties.
5. Pan-fry each side in oil over medium-high heat until a dark golden crust forms, about 5 minutes per side.
6. Season steak with salt and pepper, then sear in a smoking hot pan 3 minutes per side for medium-rare.
7. Rest 5 minutes.
8. Fry eggs sunny-side up.
9. Slice plantain into rounds and fry until caramelized on each side.
10. Plate the tacu tacu and top with sliced steak, fried egg, and plantain rounds.