Tacu Tacu

For the rice

• 2 cups white rice , rinsed and well drained
• 3 teaspoons fine salt
• 6 cloves garlic , chopped
• 3½ cups boiling water
• 5 tablespoons vegetable oil

For the rice and beans

• 14 oz. Canary beans , Peruvian, cooked
• 5 tablespoons extra-virgin olive oil
• 1 red onion , cut into small cubes
• 5 cloves garlic , chopped
• 3 tablespoons Aji Amarillo , yellow pepper paste
• 1¼ cup vegetable stock , boiling
• 1 tablespoon ground cumin
• 2 tablespoons vegetable oil
• salt
• black pepper , freshly ground

For the breaded beef

• 4 beef filets , around 6 oz. / 180 g each
• 1 cup flour
• 2 eggs , beaten
• 4 oz. panko , optional
• vegetable oil , for frying

For the accompaniments

• 4 fried eggs
• 4 small plantains , cut in half lengthwise and fried
• 2 small red onions , cut into thin strips
• 1 small bunch cilantro , chopped
• 1 red rocoto pepper (or yellow, diced)
• salt
• black pepper , freshly ground

Equipment

• food processor (or blender)