Ingredients
200
gr. of Lentil (the smaller are better)
1
tea spoon concentrate of yellow aji
2
spanish pork sausage (chop)
1
1/2 cups of rice (large)
Directions
1.
It is not necessary to leave the lentil from one night in water.
3.
In a pan put 1 spoon of Virgen Olive Oil and cook 1 garlic (chop) then add the rise move it to penetrate well with the oil and then add the rise and salt. Move it and cover, when start to boil reduce the fire at minimun and leave it for 12 minuts. One minute before open it and cumb it carefully with a fork. It need to be evaporate all the water and the rise will be ready. take off from the fire.
5.
Fried in a saucepan lard with the onion, leek, carrot and the garlic when start to be brown (not BURN) add the bacon, pork sausage and the concentrate of aji and move. After half a minute add the lentil and continue moving (at this point if you want you can add Pisco or Brandy; is a good tip). Then cover all with water and leave it for about 30 minutes, take care not to over cook the lentil.
6.
When is ready the lentil seperate half of them and pass with the turmix then mix together with the rest of the lentil and the white rise in a bowl.
7.
TACU TACU: In a large Teflon friedpan pour two spoons of Olive oil when is hot cover the base with the mix preparation of the lentil and rise (is better if you do it for each pax at the time) do not move and leave it till the crust begin to appear then move it so the pieces of crust will break and go inside, repeat the process two more times and after that start to form with the tacu tacu a cilinder helping with a spoon and the edge of the friedpan. It need to form a custer all around the cilinder and after that... voile, it is done !!!!
8.
It is not complicate but I will try to find a picture for the people who never saw one Tacu Tacu.
New-York Restaurants
