A crispy pan-fried cake of leftover rice and beans, golden-crusted outside and creamy within, served with a fried egg and salsa criolla.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat ceramic plate
Garnishes: fried egg, salsa criolla
Accompaniments: fried plantains
Instructions
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1
Sauté onion and garlic in 1 tbsp oil until softened. Add ají amarillo paste and cook 1 min.
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2
Add cooked beans, mash roughly with a fork. Fold in cooked rice, mixing well. Season with salt and pepper.
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3
Heat remaining oil in a non-stick skillet over medium-high heat.
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4
Press the rice-bean mixture into the pan, forming a thick cake. Cook 4-5 min until golden-crusted.
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5
Flip carefully and cook the other side until crispy, about 4 min.
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6
Serve topped with a fried egg and salsa criolla.
Did You Know?
Tacu tacu comes from the Quechua word "takuy" meaning to mix — it was born from the genius of Afro-Peruvian cooks turning leftovers into a beloved staple.
Chef's Notes
Equipment Tips
- non-stick skillet
- spatula
- mixing bowl
Garnishing
fried egg, salsa criolla
Accompaniments
fried plantains
The Story Behind Tacu Tacu
Tacu tacu emerged from Afro-Peruvian communities who transformed leftover rice and beans into a crispy, satisfying dish. It reflects the African diaspora's profound influence on Peruvian cuisine and has evolved from humble origins into a restaurant-worthy classic topped with seafood or steak.
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