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Peruvian Tacu Tacu Recipe

A delicious Peruvian dish made by frying a hearty mix of rice and beans into a crispy, flavorful cake that will surprise you how easy it is to make.
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Latin, Peruvian
Keyword: Peru, Peruvian Recipe, Peruvian Tacu Tacu Recipe, Tacu Tacu
Servings: 4 servings
Author: Dey | Touching Tables

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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