Leftover rice and beans mashed together and pan-fried into a crisp-edged cake, a resourceful Peruvian comfort dish often topped with a fried egg.
Tacu tacu began as a practical way to use up leftover rice and beans from the day before, mashing them together and pan-frying the mixture until a golden crust forms on the outside while the inside stays soft and creamy. The beans provide moisture and a slightly earthy flavor while the rice gives the cake structure, seasoned simply with onion, garlic and a touch of aji amarillo for a gentle background heat throughout. Traditionally topped with a fried egg and served alongside grilled steak, plantain or a simple salad, tacu tacu exemplifies the Peruvian talent for turning humble leftovers into something genuinely craveable.
Serves 4
Heat 1 tablespoon oil in a skillet and cook onion until soft, then add garlic and aji amarillo paste, cooking 2 minutes.
Add the cooked beans with a bit of their liquid, mashing roughly with a spoon or potato masher.
Stir in the cooked rice and salt, mixing everything together into a thick, cohesive mixture.
Heat the remaining oil in a nonstick skillet, press the rice and bean mixture into a flat cake, and fry 5-6 minutes per side until a deep golden crust forms.
Press the mixture firmly into a compact shape before frying so it holds together as a cake rather than falling apart in the pan.
Fry the eggs sunny-side up in a separate pan.
Serve the tacu tacu topped with a fried egg and fried plantain slices on the side.
Use day-old rice and beans if possible — slightly dried-out leftovers hold together much better than freshly cooked, wet versions.
Press the mixture firmly into a compact cake shape before frying so it stays together rather than crumbling apart.
Fry over medium heat, giving the cake enough time to develop a proper golden crust without burning before the inside heats through.
Adding leftover shredded beef or chicken to the mixture makes for a heartier version.
Some households form individual smaller cakes instead of one large one for easier serving.
Serving with lomo saltado on top is a popular, more elaborate combination.
Refrigerate cooked tacu tacu up to 3 days; reheat in a dry skillet to help re-crisp the exterior rather than microwaving.
Tacu tacu developed from Peru's resourceful household tradition of transforming leftover rice and beans into a new dish rather than letting them go to waste, and it has since become a beloved comfort food in its own right, found on many restaurant menus.
Yes, though day-old, slightly dried leftovers hold together better when pan-fried — if using fresh, let them cool and dry out a bit first.
Canary beans are traditional in Peru, but pinto or black beans work well too, depending on what you have available.
The mixture likely wasn't pressed firmly enough into a compact shape, or was too wet — mash the beans well and press the mixture together before frying.
Per serving (380g / 13.4 oz) · 4 servings total
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