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Tacu Tacu Con Chicharron de Pescado Tacu Tacu
Los frijoles saben mejor al día siguiente, algo mágico debe pasar durante la noche porque cuando los recalentamos los sabores se acentúan. El tacu tacu en peru es re utilizar los frijoles y el arroz que te sobraron de ayer creando un plato completamente nuevo, económico y creativo. A mi me gusta hacer un aderezo rápido para potenciar más los frijoles y refrescar la preparación, también es importante chancar un poco el frijol para ayudar a juntar bien el arroz, siempre a fuerte para formar una buena costra y mantenerlo jugoso por dentro. El acompañamiento va depender del antojo, hoy me provocó un rico chicharrón de pescado pero en vez de hacerlo en cubos vamos a ponerle un buen filete recontra taypa, bien crocante y recontra buenazo, obviamente lo acompañamos con una buena y refrescante criolla. [Tacu Tacu in Peru is about reusing the leftover beans and rice from yesterday, creating a completely new, economical, and creative dish. A quick dressing is made to enhance the beans and refresh the preparation, it's also important to mash the beans a bit to help bind the rice together, always on high heat to form a good crust and keep it juicy inside. The accompaniment will depend on the craving, today a delicious fish crackling is suggested but instead of making it in cubes we are going to put a good, super hot, very crispy and super delicious fillet, obviously we accompany it with a good and refreshing criolla (Peruvian salsa).]
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