Tacu Tacu
Discover the irresistible flavors of Tacu Tacu, a traditional Peruvian comfort dish that transforms humble staples into a gourmet experience. This recipe combines leftover white rice and creamy beans—such as canary, black, or pinto beans—seasoned with aromatic garlic, onion, cumin, and the vibrant heat of aji amarillo paste. Pressed and pan-fried to golden perfection, Tacu Tacu boasts a crispy crust while remaining tender and flavorful inside. Garnished with fresh parsley or cilantro, this versatile dish pairs beautifully with fried eggs, grilled steak, or sweet plantains for a hearty and satisfying meal. Perfect for using up leftovers, this quick and easy recipe is ready in just 30 minutes and brings a taste of Peru to your table.
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Recipe Information
Ingredients
- 2 cups Cooked white rice
- 1.5 cups Cooked beans (can use canary, black, or pinto beans)
- 2 tablespoons Olive oil
- 2 units Garlic cloves, minced
- 1 small Onion, finely chopped
- 1 teaspoon Cumin powder
- 1 tablespoon Aji Amarillo paste (Peruvian yellow chili paste)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Vegetable broth (optional, for moistening mixture if too dry)
- 2 tablespoons Fresh parsley or cilantro, chopped (for garnish)
Instructions
In a large mixing bowl, combine the cooked rice and beans. Mash the beans slightly with the back of a spoon to create a cohesive mixture, but ensure some whole beans remain for texture.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
Add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the cumin powder and aji amarillo paste, mixing well to coat the onions and garlic evenly.
Add the rice-and-bean mixture to the skillet. Stir everything together thoroughly, allowing the spices to mix evenly into the rice and beans. Season with salt and black pepper.
Flatten the mixture into the skillet with the back of a spatula, pressing it down to form a compact layer. Let it cook undisturbed for 3-5 minutes, or until the bottom develops a crispy, golden crust.
Carefully flip the mixture in sections using a large spatula, or divide it into smaller portions for easier flipping. Press it down again and cook the other side for 3-5 minutes until crispy.
If the mixture seems too dry or difficult to shape, add 1-2 tablespoons of vegetable broth and mix well before cooking.
Remove the tacu tacu from the skillet and transfer it to a serving plate. Garnish with chopped parsley or cilantro.
Serve hot, typically with a fried egg, steak, grilled plantains, or a simple salad on the side.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 6.0 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
