Tacu Tacu: Peruvian Beef & Potato Cake

Step 1

Scrub the potatoes under cold running water to remove dirt, then cut them in half lengthwise. Place them cut-side down on a cutting board and slice crosswise into 1/4-inch-thick half-moons.

Step 2

Fill a medium pot with water, add a pinch of salt, and bring to a boil over high heat until you see large rolling bubbles breaking the surface, about 8 minutes.

Step 3

Add the potato slices to the boiling water and cook, stirring once every minute, until a fork slides through the thickest piece with no resistance, about 12 minutes.

Step 4

Drain the potatoes in a colander and spread them on a paper towel to cool and dry, about 5 minutes.

Step 5

Cut the onion from root to tip into 1/4-inch-thick slices, then chop them into pieces roughly the size of a pea.

Step 6

Mince the garlic until the pieces are smaller than a grain of rice — about pencil-tip-dot size.

Step 7

Heat 1 tablespoon of olive oil in a 10-inch skillet over medium heat until it shimmers and slides quickly when you tilt the pan, about 45 seconds.

Step 8

Add the diced onion and cook, stirring once every 15 seconds, until it turns translucent and smells sweet, about 3 minutes.

Step 9

Add the minced garlic and cook, stirring constantly, until the smell becomes strong and fragrant, about 30 seconds.

Step 10

Stir in the cumin, then pour in 3/4 cup of crushed tomatoes and stir until everything is evenly mixed.

Step 11

Reduce heat to low and simmer, stirring once every minute, until the sauce darkens and thickens to the consistency of ketchup, about 8 minutes.

Step 12

Season the sauce with salt and pepper by adding a small pinch of each, stirring, tasting, and repeating until it tastes balanced to you.

Step 13

Transfer the sauce to a small bowl and set aside on the counter.

Step 14

Return the skillet to medium heat and add 2 tablespoons of olive oil, tilting the pan to coat the bottom evenly.

Step 15

Crumble the ground beef directly into the hot oil, breaking it apart with a wooden spoon into pea-sized pieces as it cooks, stirring once every 20 seconds until no pink remains, about 6 minutes.

Step 16

Add the cooked potato slices to the beef and stir gently to mix, pressing down occasionally with the back of your spoon to help potatoes and beef stick together, about 2 minutes.

Step 17

Without stirring, press the mixture firmly against the bottom of the skillet with a spatula to form one large flat cake, then let it cook undisturbed over medium-high heat until the underside turns golden brown, about 5 minutes.

Step 18

Slide the tacu tacu onto a cutting board, then slide it back into the skillet with the golden side facing up and cook undisturbed until the second side is golden brown, about 4 minutes.

Step 19

Slide the tacu tacu onto a serving plate and top with the reserved tomato sauce, spooning it over the center and letting it run down the sides.