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"Those who forget the pasta are condemned to reheat it."--Unknown

Tacu-Tacu de Rosita Yimura Recipe

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This recipe for Tacu-Tacu de Rosita Yimura is from Los Sabores Tradicionales de la Familia Puppo, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tazas de arroz cocido
3 tazas de frijol canario cocido
un ají verde licuado
1/2 cucharadita de ajo molido
1 cebolla picada
1 cucharada de pimentón
3 cabezas de cebolla china picadita
sal, pimienta y oregano
1/4 de taza de leche evaporada
Directions:
Directions:
Hacer un aderezo con el ajo, cebolla, pimentón y oregano. Reservar.

En un tazon poner el arroz, los frijoles, el aderezo, el ají molido, sal y pimienta y revolver bien aplastando un poco los frijoles. Agregar la cebolla china y ligar todo con la leche evaporada, hasta conseguir una masa no muy suelta.

Dorar por porciones (como tortillas) en una sarten con poco aceite.

Servir con un chorrito de aceite de oliva y perejil picado.

Sirve para acompańar cualquier tipo de carne.
Number Of Servings:
Number Of Servings:
4 porciones
Preparation Time:
Preparation Time:
15 minutos
Personal Notes:
Personal Notes:
Es el mejor Tacu-Tacu que puedan comer.
Yo lo sirvo con un saltado de mariscos encima.

 

 

 

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