Peruvian
Tacu Tacu
A beloved Peruvian way to transform leftover beans and rice into a crisp, golden oval with a creamy center. It is finished in the pan with a little ají amarillo and served with salsa criolla, just as it is on many home tables.
Watch it madeCecilia Tupac · 3:00
Ingredients
- Cooked canary beans or pinto beans, with a little cooking liquid1 1/2 cups
- Cooked white rice, preferably from the day before1 1/2 cups
- Red onion, finely diced1/2 medium
- Garlic, minced2 cloves
- Ají amarillo paste1 tablespoon
- Vegetable oil3 tablespoons
- Ground cumin1/4 teaspoon
- Dried oregano1/4 teaspoon
- Saltto taste
- Black pepperto taste
- Eggs2
- Red onion, thinly sliced1/2 medium
- Lime juice1 1/2 tablespoons
- Ají limo or fresh chili, thinly sliced1 small
- Cilantro leaves, chopped2 tablespoons
Method
- Make the salsa criolla by rinsing the sliced red onion briefly in cold water, draining well, then tossing it with lime juice, sliced ají limo, cilantro, salt, and pepper; set aside while you cook.
- Place the cooked beans in a bowl and mash about two-thirds of them with a fork, leaving some whole beans for texture.
- Heat 1 tablespoon of oil in a skillet over medium heat and cook the diced red onion with a pinch of salt until soft and lightly browned, about 6 minutes.
- Add the garlic, ají amarillo paste, cumin, oregano, and black pepper, and cook for 1 to 2 minutes until the aderezo is fragrant and the oil turns golden.
- Stir in the mashed beans and cook for 3 minutes, adding a spoonful of bean cooking liquid if needed so the mixture is moist but not loose.
- Fold in the cooked rice and mix thoroughly, pressing with a spoon until the rice and beans bind together; taste and adjust salt.
- Divide the mixture into 2 portions and shape each into a thick oval patty with slightly tapered ends.
- Heat 1 tablespoon of oil in a nonstick or well-seasoned skillet over medium-high heat, add one tacu tacu portion, and fry without moving until a deep golden crust forms on the bottom, about 4 minutes.
- Use a spatula to fold and nudge the patty into its classic oval shape, then turn carefully and brown the other side for 3 to 4 minutes; repeat with the second portion, adding more oil as needed.
- In the same pan or a separate small skillet, fry the eggs sunny-side up with crisp edges and runny yolks.
- Serve each tacu tacu hot with a fried egg on top and salsa criolla spooned alongside.
Common questions
Can I substitute black beans or kidney beans for canary beans in tacu tacu?
Yes. Pinto, black, or kidney beans all work well. Use cooked beans with a little of their liquid so the mash stays moist. Flavor will shift slightly, but the cumin, ají amarillo, and onion will still carry the dish.
How far ahead can I make tacu tacu, and what part should I cook first?
You can make the bean-rice mixture up to 2 days ahead. For best texture, cook the aderezo and mix everything, then chill. Form and crisp the patties or cakes right before serving so the outside stays browned.
Why is my tacu tacu falling apart in the skillet?
It usually needs more binding or more heat. Use day-old rice, mash enough beans to create a sticky base, and cook until the mixture is cohesive before shaping. Let it brown undisturbed; flipping too early causes breaking.
How do I store and reheat leftover tacu tacu?
Cool it quickly, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet with a little oil over medium heat to restore crispness. Microwaving works, but the texture will be softer.
What should I serve with tacu tacu besides the salsa criolla?
Traditionally it pairs with fried eggs, steak, or fried fish. You can also serve it with avocado, hot sauce, or a simple green salad. The bright onion-lime salsa is key for cutting the richness.