One of the most comforting and tasty South American dishes you can make at home is this Peruvian Tacu Tacu Recipe! Tacu Tacu is a simple mix of rice and beans, crispy on the outside and soft on the inside. This classic Peruvian dish is crispy, flavorful and incredibly easy to make with just a couple of ingredients.
What Is Tacu Tacu?
Tacu Tacu is a traditional Peruvian dish made by mixing rice and beans, then frying the mixture until golden brown and crispy. It’s a creative way to use leftover rice and beans. While it’s often served as a side dish with meats, it can also be enjoyed on its own as a vegetarian meal!
With a few spices and just a little patience, you’ll be able to create a crispy, savory cake that is just delicious.
Why You’ll Love This Peruvian Tacu Tacu Recipe
- A Versatile Dish: Tacu Tacu is perfect as a standalone meal or as a side dish. You can pair it with eggs, meats, or fish. Try different spices or toppings.
- Great for Leftovers: Not only is Tacu Tacu budget-friendly, but it’s an excellent way to use up leftover rice and beans. Waste not, want not!
- Authentic Flavors: This recipe is full of authentic Peruvian flavors. The mix of aji amarillo, cumin, and fresh cilantro create the perfect blend of flavorful spices.
Tips for Perfect Tacu Tacu
- Use day-old rice: Fresh rice can be too soft and sticky, which makes it difficult to get the crispy texture that defines Tacu Tacu. Leftover rice works best!
- Don’t skip the aji amarillo: Aji amarillo is a key ingredient, and it provides a distinct, mild heat and tangy flavor that is not to be missed.
- Be patient with the frying: It’s tempting to stir, but to get that crispy, golden exterior, resist the urge!
Now that you have a crispy, flavorful, and easy to make Peruvian Tacu Tacu recipe, it’s time to try! Whether its for exploring the flavors of Peru or looking for creative uses, Tacu Tacu is a great choice. With its simple ingredients and bold flavors, it’s no wonder this dish is a Peruvian cuisine favorite.
May the LORD bless your hands as you prepare, your table as you gather, and your food as you eat.
Amen!
From my table to yours,
Enjoy the flavors of Peru with homemade Tacu Tacu:
Peruvian Tacu Tacu Recipe
Ingredients
- 2 cups cooked white rice preferably day-old
- 1 can canary beans or any preferred beans
- 2 tablespoons of olive oil
- 1 onion finely chopped
- 1 clove garlic minced
- 1 tablespoon aji amarillo paste for most authentic flavor
- 1 teaspoon cumin
- salt to taste
- fresh cilantro optional, for garnish
- 1 lime optional, for serving
Instructions
Prepare the Beans and Rice:
- Drain and rinse canned beans, then set aside.
- Use day-old leftover rice as it will hold its shape better. (if using freshly cooked rice, let it cool down a bit)
Cook the Aromatics:
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add the chopped onion and cook for 3-4 minutes until softened.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the aji amarillo paste and cumin, cooking for another 1-2 minutes.
Mash the Beans:
- Add the cooked beans to the pan, then mash them lightly with a fork, leaving some whole for texture.
- Season with salt to taste.
- Stir well and cook for another 2-3 minutes.
Combine the Rice and Beans:
- Add the cooked rice to the pan, mixing it with the mashed beans and seasoning mixture.
- Stir everything together, pressing it down to form a solid shape.
- Let it cook for 3-4 minutes to ensure the rice gets a bit crispy at the bottom.
Form the Tacu Tacu Cake:
- After everything is well-combined, use a spatula to press the mixture into a flat, even layer in the pan.
- Allow it to cook for 5-7 minutes without stirring, letting the bottom form a crispy crust.
- Gently flip the Tacu Tacu over. Do this by placing a large plate on top of the skillet, flipping the pan, and then sliding it back into the skillet to cook the other side for another 5-7 minutes until crispy, golden on outside, yet still soft inside.
Serve:
- Once your Tacu Tacu is golden brown on both sides, remove it from the heat.
- Serve your Tacu Tacu hot, garnished with fresh cilantro and a wedge of lime.
Notes
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