Tacu Tacu (Peruvian Rice and Bean Cake)

About This Recipe

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.

Ingredients

Serves 4

• 3 cupscooked white rice(day-old)
• 2 cupscooked beans (canary or pinto)(with some of their liquid)
• 3 tbspvegetable oil(divided)
• 1onion(diced)
• 3 clovesgarlic(minced)
• 1 tbspaji amarillo paste
• 1 tspsalt
• 4eggs(for topping)
• 1plantain(sliced and fried, for serving)

Instructions

1. 1

   Cook the aromatics

   Heat 1 tablespoon oil in a skillet and cook onion until soft, then add garlic and aji amarillo paste, cooking 2 minutes.

2. 2

   Mash the beans

   Add the cooked beans with a bit of their liquid, mashing roughly with a spoon or potato masher.

3. 3

   Combine

   Stir in the cooked rice and salt, mixing everything together into a thick, cohesive mixture.

4. 4

   Shape and fry

   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.

5. 5

   Fry the eggs

   Fry the eggs sunny-side up in a separate pan.

6. 6

   Serve

   Serve the tacu tacu topped with a fried egg and fried plantain slices on the side.

Variations

• •

  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.

Storage

Refrigerate cooked tacu tacu up to 3 days; reheat in a dry skillet to help re-crisp the exterior rather than microwaving.

Frequently Asked Questions