Lima Style Rice and Beans (Tacu Tacu)

Lima Style Rice and Beans (Tacu Tacu)

Leftover rice and beans get pan-fried into a crisp-edged, creamy-centered Peruvian cake.

Total 40 min Makes 4 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs

Tacu tacu transforms day-old rice and canned beans into a griddled patty with a golden crust and soft, savory interior. Traditionally built from kitchen leftovers in Lima, it's seasoned with garlic, onion, and aji amarillo paste, then often topped with a fried egg or sliced steak. Serve it for breakfast, lunch, or dinner alongside fried plantains or a simple salad.

Ingredients

  • 3 cups cooked white rice, day-old and cold
  • 2 cups cooked canned beans (canary or pinto), drained
  • 4 tablespoons vegetable oil, divided
  • 1/2 cup red onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons aji amarillo paste
  • 1/2 cup bean cooking liquid or water
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped
  • 4 eggs, fried, for serving
  • 1 ripe plantain, sliced and fried, for serving

Method

  1. In a bowl, mash about half of the beans with a fork, leaving the rest whole, and set aside.

  2. Heat 2 tablespoons of the vegetable oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes.

  3. Stir in the garlic and aji amarillo paste and cook until fragrant, about 1 minute.

  4. Add the mashed and whole beans, bean liquid, cumin, salt, and pepper to the skillet. Cook, stirring and mashing occasionally, until the mixture thickens into a thick paste, about 5 minutes.

  5. Add the cold rice and cilantro to the skillet and mix thoroughly with the bean mixture until evenly combined and no streaks of plain rice remain.

  6. Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium heat. Transfer the rice and bean mixture to the skillet, pressing it into an even, compact oval about 1 inch thick.

  7. Cook undisturbed until a deep golden crust forms on the bottom, about 7 minutes.

  8. Slide the tacu tacu onto a large plate, invert the skillet over it, and flip so the browned side faces up. Slide it back into the skillet to crisp the second side, about 6 minutes.

  9. Slide the tacu tacu onto a cutting board and cut into 4 portions.

  10. Serve each portion topped with a fried egg and fried plantain slices alongside.

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Lima Style Rice and Beans (Tacu Tacu)

Tacu tacu transforms day-old rice and canned beans into a griddled patty with a golden crust and soft, savory interior. Traditionally built from kitchen leftovers in Lima, it's seasoned with garlic, onion, and aji amarillo paste, then often topped with a fried egg or sliced steak. Serve it for breakfast, lunch, or dinner alongside fried plantains or a simple salad.

40 min 4 servings 520 cal

Ingredients

  • 3 cups cooked white rice, day-old and cold
  • 2 cups cooked canned beans (canary or pinto), drained
  • 4 tablespoons vegetable oil, divided
  • 1/2 cup red onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons aji amarillo paste
  • 1/2 cup bean cooking liquid or water
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped
  • 4 eggs, fried, for serving
  • 1 ripe plantain, sliced and fried, for serving

Method

  1. 1

    In a bowl, mash about half of the beans with a fork, leaving the rest whole, and set aside.

  2. 2

    Heat 2 tablespoons of the vegetable oil in a 9-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes.

  3. 3

    Stir in the garlic and aji amarillo paste and cook until fragrant, about 1 minute.

  4. 4

    Add the mashed and whole beans, bean liquid, cumin, salt, and pepper to the skillet. Cook, stirring and mashing occasionally, until the mixture thickens into a thick paste, about 5 minutes.

  5. 5

    Add the cold rice and cilantro to the skillet and mix thoroughly with the bean mixture until evenly combined and no streaks of plain rice remain.

  6. 6

    Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium heat. Transfer the rice and bean mixture to the skillet, pressing it into an even, compact oval about 1 inch thick.

  7. 7

    Cook undisturbed until a deep golden crust forms on the bottom, about 7 minutes.

  8. 8

    Slide the tacu tacu onto a large plate, invert the skillet over it, and flip so the browned side faces up. Slide it back into the skillet to crisp the second side, about 6 minutes.

  9. 9

    Slide the tacu tacu onto a cutting board and cut into 4 portions.

  10. 10

    Serve each portion topped with a fried egg and fried plantain slices alongside.