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Peruvian Tacu Tacu

An authentic recipe for Peruvian Tacu Tacu, highlighting the perfect balance of a crunchy exterior and savory spiced rice-and-bean interior.

Level Medium Prep 15 min Cook 20 min Servings 4 Score 4.8/10

Ready in

35 min

Makes 4 servings

Prep 15m

Cook 20m

Level Medium

About this recipe

An authentic recipe for Peruvian Tacu Tacu, highlighting the perfect balance of a crunchy exterior and savory spiced rice-and-bean interior.

Peru's ultimate comfort dish combining seasoned rice and beans pan-fried to a golden crisp.

Ingredients

Servings

Units

Main

2 cups cooked cannellini beans (or boiled canary beans)
2 cups cooked white rice (preferably day-old)

Aromatics

1/2 medium red onion (finely diced)
2 cloves garlic (minced)
2 tbsp aji amarillo paste (Peruvian yellow chili paste)

Cooking

3 tbsp vegetable oil (for frying)

Seasoning

salt and pepper (to taste)
1/2 tsp ground cumin

Equipment

Large skillet Non-stick or well-seasoned cast iron for frying
Wooden spoon or spatula For mixing and flipping
Mixing bowl For combining rice and beans

Instructions

Mash about half of the cooked beans coarsely in a bowl, leaving the rest whole.
Heat a tablespoon of oil in a skillet over medium heat, sauté the diced red onion and minced garlic until soft and fragrant.
Stir in the aji amarillo paste and ground cumin, cooking for another 2 minutes.
Add the mashed and whole beans along with the cooked white rice to the skillet, mixing thoroughly and seasoning with salt and pepper. Press the mixture down into an even cake layer, let it heat through, then remove from heat.
In a large heavy skillet, heat the remaining oil over medium-high heat. Shape the bean and rice mixture into large thick oval patties or invert the whole pan mixture into the skillet.
10 min
Fry for 4-5 minutes on each side until a deep golden-brown, crispy crust forms on the outside.
10 min

Nutrition

Calories 290

Protein 8g

Carbs 48g

Fat 7g

Fiber 7g

Sugar 2g

Sodium 320mg

Serving Size 1 serving

Cooking Timeline

Prep 15 min

Cook 20 min

Total 35 min

Recipe Scorecard

Overall 9.3 /10

Expert 4.8 95% conf.

Taste 9.5
Presentation 9.0
Nutrition 8.5
Value 9.5
Instructions 9.2
Ingredients 9.4
Time Accuracy 9.0
Difficulty 7.5
Would Make Again 9.2

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An ingenious Peruvian classic that turns leftover rice and beans into a texturally stunning, crispy-on-the-outside, soft-on-the-inside masterpiece.

Pros

Zero food waste utilization
Amazing crispy crust
Rich traditional flavors

Cons

Requires careful flipping to keep shape

Overview

Peru's ultimate comfort dish combining seasoned rice and beans pan-fried to a golden crisp.

AI Insights

Summary

An authentic recipe for Peruvian Tacu Tacu, highlighting the perfect balance of a crunchy exterior and savory spiced rice-and-bean interior.

Tips

Use day-old cold cooked rice because it has less moisture, which helps achieve a crispier crust
Do not skimp on the aji amarillo paste as it provides the essential authentic Peruvian background heat and flavor
Serve with salsa criolla (sliced red onions, lime juice, and cilantro) to cut through the richness