Tacu Tacu con Apanado

Number of servings (yield): 4

INGREDIENTS

  • Tacu tacu cakes                     1 recipe
  • Vegetable oil for frying      As needed
  • Plantain                                    1 each
  • Egg for frying                         4 each
  • Steak, London broil            4 4-oz. steaks, thin cut
  • Egg, for breading                 2 each
  • Flour                                         ½ cup
  • Bread crumbs                        ½ cup
  • Salsa criolla 1 recipe

Procedure

  1. Prepare the tacu tacu according to the recipe. Shape the patties to be approximately the size of the beef cutlets.
  2. Place the steaks in an open Ziploc bag or between two pieces of plastic wrap; pound to about ¼” thickness with a mallet.
  3. Season with salt and pepper.
  4. Bread steaks using standard breading procedure.
  5. Fry in about ½ cup oil until golden brown; place on a rack, and hold in a warm oven.
  6. Fry egg sunny-side up in a tiny bit of oil.
  7. Cut plantain in half width-wise, then lengthwise, to make 4 equal pieces.
  8. Fry plantain in oil until golden brown on both sides.
  9. Remove from pan; place on plate, and immediately sprinkle with salt.
  10. To serve: place tacu tacu in center of plate; top with egg, and serve with steak, plantain, and salsa criolla on the side.

Tips

  • In Peru, home cooks frequently use chuck steak for this recipe, which is tougher but more flavorful. Marinating overnight will increase the tenderness. You can use sirloin or any lean steak you prefer.

Variations

  • Tacu tacu can be a very filling, nutritious vegetarian treat (if you leave out the salt pork, and make sure the stock is vegetarian).
  • You can also substitute a grilled portabella mushroom for the steak.
  • To make this a vegan meal, do the above; and remove the butter. It will still be delicious!

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Copyright © http://www.lavidacomida.com.
Recipe by Jennifer Ramos Lorson.

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