Her recipes are always a feast for the eyes and the stomach, and this Peruvian-inspired dish is just that! We're proud to have the support of such impactful chefs who appreciate our seasonings and our purpose as a company.
If this Tacu Tacu with Grilled Steak Skewers could compete in the World Cup, it would take down everything in its way and score a GOAL every time! Not only is this Peruvian-inspired dish full of amazing flavor, but the browned, toasted mixture of rice and beans that I absolutely love reminds me of sweet, yummy home. Plus, those grilled veggies and charred steak just melt in your mouth. The best part of it is that, in true Latin style, the portions are very generous and there are plenty of leftovers.. which means NO FOOD WASTE! Listen, this dish is just pure deliciousness, and as your hungry friend, I'm going to take you step by step through my recipe so you can enjoy it as much as I do. Prepare to lose your mind over this.. Están listos?
Here's what you'll need:
Are you ready?
Let's start with the Tacu Tacu–
Heat a pan with oil on medium heat and cook the minced onion until translucent, about 5 minutes. Add garlic and Loisa Sazón seasoning, then let cook for 3 minutes. Once the seasoned onion mixture resembles a paste, add all beans and a generous amount of salt and pepper. Let cook for 3-5 minutes, but if the mixture gets a little dry add water or vegetable oil to keep a smooth consistency. Add rice and combine well. Flatten the rice and bean mixture and spread into an even layer in the pan, add some oil around the edges and let fry for 7-10 minutes, until browned. Use a spatula to help you fold the flattened rice and bean mixture in half, then let fry for 3-5 additional minutes. To plate, pass the Tacu Tacu quickly by flipping it from pan to plate to avoid breakage, then set aside.
Making the adobo skewers–
Season the steak cubes (or your favorite vegetarian alternative!) generously with Loisa Adobo seasoning, salt and pepper. Heat a griddle with some oil over high heat. Skewer your steak and vegetables. For a perfect medium, grill skewers for 12 minutes, rotating every 3 minutes. Remove from heat and let rest for 5 minutes.
Plate the skewers with the Tacu Tacu, garnish with a little chopped cilantro, top with your favorite ají, and enjoy!