Tacu Tacu con Apanado
Servings Prep Time
4people 30minutes
Cook Time
Servings Prep Time
4people 30minutes
Cook Time
  • dash Goya Adobo seasoning
  • dash black pepper, ground
  • 2large eggs
  • 1/2cup flourall-purpose
  • 1/2cup bread crumbs,homemade or panko, crushed
  • 44-oz. beef steaks,chuck or eye round
  • 1/2cup vegetable oil(for frying)
  • 4large eggs
  • 1large plantain,ripe, quartered lengthwise on the bias
Tacu Tacu:
  • 1recipe tacu tacu
  • recipe salsa criolla
Mise en Place:
  1. Gather / measure all ingredients.
Tacu Tacu:
  1. Prepare the tacu tacu according to the recipe. Shape the patties to be approximately the size of the beef cutlets.
  1. Place the steaks in an open Ziploc bag or between two pieces of plastic wrap. Pound to about ¼” thickness with a mallet. Season meat with Adobo and pepper on both sides. Bread steaks using standard breading procedure.
Frying Meat:
  1. Heat oven to 200 F. Heat oil until very hot (but not smoking). Fry breaded steaks about ½ cup oil until golden brown on both sides. Place steaks on a rack over a sheet pan, and hold in a warm oven.
Frying Tacu Tacu:
  1. Fry the tacu tacu; hold in oven.
Frying Plantain:
  1. Fry plantain in oil until golden brown on both sides. Remove from pan, and immediately sprinkle with salt.
Frying Egg:
  1. Fry egg sunny-side up the remaining oil (add 1-2 tsp. as necessary).
  1. To serve: place tacu tacu in center of plate; top with egg, and serve with steak, plantain, and salsa criolla on the side.
Recipe Notes

In Peru, home cooks usually use chuck steak for this recipe, which is more economical. You can use sirloin, skirt steak, or any lean / thin cut of steak you prefer.

For a vegetarian version of this recipe, try substituting a grilled portabella mushroom for the steak (and of course omitting the egg). There is also a vegetarian version of the tacu tacu recipe on its recipe page (here).