Best 3 Peruvian Rice And Lentils Tacu Tacu Recipes

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Tacu tacu is a classic Peruvian dish made with rice and lentils. It is a flavorful and versatile dish that can be served as a main course or a side dish. In this article, we will explore two variations of tacu tacu: the traditional version and a modern vegetarian version.

The traditional tacu tacu is made with cooked rice, lentils, and a sofrito made with onions, garlic, and tomatoes. The rice and lentils are cooked separately, then combined and fried until crispy. The sofrito is added to the rice and lentils and cooked until the flavors have melded. The modern vegetarian version of tacu tacu uses quinoa instead of rice. Quinoa is a gluten-free grain that is high in protein and fiber. The quinoa is cooked with lentils and a sofrito, then combined and fried until crispy. Both versions of tacu tacu are served with a fried egg and aji sauce. Aji sauce is a spicy Peruvian sauce made with chili peppers, onions, and garlic.

Let's cook with our recipes!

PERUVIAN RICE AND LENTILS (TACU TACU)



Peruvian Rice and Lentils (Tacu Tacu) image

Provided by Lillian Chou

Categories     Rice     Side     Fry     Sauté     Dinner     Lentil     Potluck     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 7

1 cup dried brown lentils (7 ounces)
7 1/4 cups water, divided
2 teaspoons finely chopped garlic, divided
6 tablespoons vegetable oil, divided
1 cup long-grain white rice
1 small red onion, finely chopped
1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")

Steps:

  • Bring lentils, 5 cups water, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils). Drain, then transfer to a large bowl.
  • Meanwhile, cook 1 teaspoon garlic in 1tablespoon oil in another heavy medium saucepan over medium heat, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Add remaining 2 1/4 cups water and 1 teaspoon salt and bring to a boil, then cook, covered, over low heat 20 minutes. Remove from heat and let stand, covered, 10 minutes. Stir rice from top to bottom with a rubber spatula, then stir into lentils.
  • While rice stands, sautéonion and remaining teaspoon garlic in 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until onion is golden, 3 to 5 minutes. Stir in chile paste and cook, stirring, 1 minute. Stir onion mixture into rice mixture.
  • Heat remaining 1/4 cup oil in skillet over medium heat until hot. Add rice mixture and fry, gently flattening with a spatula, until a golden-brown crust forms on underside, about 3 minutes. Stir rice and fry, flattening it, until a crust forms on underside again, about 3 minutes more. Repeat frying and stirring until bits of crust are dispersed throughout, about 9 minutes more (about 15 minutes total frying time).
  • What to drink:
  • Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

PERUVIAN RICE AND LENTILS (TACU TACU)



Peruvian Rice and Lentils (Tacu Tacu) image

Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg. Cooks flip the mixture of beans and rice frequently while it fries so that the exterior develops a crisp, browned crust. From Gourmet magazine.

Provided by Pinay0618

Categories     Rice

Time 1h20m

Yield 8 side dish servings

Number Of Ingredients 7

1 cup dried brown lentils (7 ounces)
7 1/4 cups water, divided
2 teaspoons finely chopped garlic, divided
6 tablespoons vegetable oil, divided
1 cup long-grain white rice
1 small red onion, finely chopped
1 tablespoon aji yellow paste

Steps:

  • Bring lentils, 5 cups water, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils). Drain, then transfer to a large bowl.
  • Meanwhile, cook 1 teaspoon garlic in 1tablespoon oil in another heavy medium saucepan over medium heat, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Add remaining 2 1/4 cups water and 1 teaspoon salt and bring to a boil, then cook, covered, over low heat 20 minutes. Remove from heat and let stand, covered, 10 minutes. Stir rice from top to bottom with a rubber spatula, then stir into lentils.
  • While rice stands, sautéonion and remaining teaspoon garlic in 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until onion is golden, 3 to 5 minutes. Stir in chile paste and cook, stirring, 1 minute. Stir onion mixture into rice mixture.
  • Heat remaining 1/4 cup oil in skillet over medium heat until hot. Add rice mixture and fry, gently flattening with a spatula, until a golden-brown crust forms on underside, about 3 minutes. Stir rice and fry, flattening it, until a crust forms on underside again, about 3 minutes more. Repeat frying and stirring until bits of crust are dispersed throughout, about 9 minutes more (about 15 minutes total frying time).

PERUVIAN RICE AND LENTILS (TACU TACU)



Peruvian Rice and Lentils (Tacu Tacu) image

Gourmet May 2009, Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg. Cooks flip the mixture of beans and rice frequently while it fries so that the exterior develops a crisp, browned crust. We've simplified the technique, but have no fear-you will still end up with lots of delectable crunchy bits. Although it is served here as a side dish, tacu tacu also makes a satisfying vegetarian supper alongside a green salad. http://www.gourmet.com/recipes/2000s/2009/05/peruvian-rice-and-lentils

Provided by Queen Dana

Categories     Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup dried brown lentils (7 oz)
7 1/4 cups water, divided
2 teaspoons finely chopped garlic, divided
6 tablespoons vegetable oil, divided
1 cup long-grain white rice
1 small red onion, finely chopped
1 tablespoon crema (bottled aji amarillo or aji mirasol paste)

Steps:

  • Bring lentils, 5 cups water, and 1/2 tsp salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils). Drain, then transfer to a large bowl.
  • Meanwhile, cook 1 tsp garlic in 1 Tbsp oil in another heavy medium saucepan over medium heat, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Add remaining 2 1/4 cups water and 1 tsp salt and bring to a boil, then cook, covered, over low heat 20 minutes. Remove from heat and let stand, covered, 10 minutes. Stir rice from top to bottom with a rubber spatula, then stir into lentils.
  • While rice stands, sauté onion and remaining tsp garlic in 1 Tbsp oil in a 12-inch heavy nonstick skillet over medium-high heat until onion is golden, 3 to 5 minutes. Stir in chile paste and cook, stirring, 1 minute. Stir onion mixture into rice mixture.
  • Heat remaining 1/4 cup oil in skillet over medium heat until hot. Add rice mixture and fry, gently flattening with a spatula, until a golden-brown crust forms on underside, about 3 minutes. Stir rice and fry, flattening it, until a crust forms on underside again, about 3 minutes more. Repeat frying and stirring until bits of crust are dispersed throughout, about 9 minutes more (about 15 minutes total frying time).

Nutrition Facts : Calories 263.8, Fat 10.6, SaturatedFat 1.4, Sodium 9.5, Carbohydrate 34, Fiber 7.8, Sugar 0.9, Protein 8

Tips:

  • To make perfect tacu tacu, use day-old rice. Freshly cooked rice will be too moist and will not hold together well.
  • Use any type of lentils you like. Brown lentils, black lentils, and green lentils are all good choices.
  • Add some chopped vegetables to the tacu tacu for extra flavor and nutrition. Bell peppers, onions, and carrots are all good options.
  • Serve tacu tacu with a fried egg, avocado, or salsa for a complete meal.

Conclusion:

Tacu tacu is a delicious and versatile Peruvian dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice and lentils, and it is also a budget-friendly meal. So next time you are looking for a tasty and easy dish to make, give tacu tacu a try!

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