legumes
vegetarian
pan-fried
everyday
main course
crispy
Latin American
all seasons
Hot
Tacu Tacu - Peruvian Bean and Rice Dish
Difficulty
easy
Time
40m
Price Category
cheap
Calories
Medium
Tacu Tacu is a classic Peruvian comfort food, a perfect way to use up leftover rice and beans. This hearty dish features a crispy pan-fried bean and rice patty, often served with a fried egg or meat. Its rich flavor comes from aji amarillo paste and spices, transporting you straight to South America. Prepare this simple yet delicious meal and enjoy the authentic tastes of Peruvian cuisine!
ingredients
Steps
Prepare the Sofrito
In a large skillet, heat 2 tbsp of vegetable oil over medium heat. Add the finely chopped red onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and aji amarillo paste, cooking for another 2 minutes until fragrant.
Combine Beans and Rice
Add the drained and rinsed pinto beans and ground cumin to the skillet. Mash the beans with a potato masher or fork until creamy but still chunky. Stir in the cooked rice, season with salt and pepper to taste, and mix thoroughly. Cook for another 5 minutes to allow the flavors to meld.
Form and Fry Patties
Divide the bean and rice mixture into 4 equal portions. Shape them into thick, round patties. In a separate skillet, heat 2 tbsp of vegetable oil over medium-high heat. Fry the patties for 5-7 minutes per side, until golden brown and crispy.
Serve
Serve immediately, optionally topped with a freshly fried egg.
Extra Tips
► Use leftover rice for the best texture, ensuring your Tacu Tacu isn't too sticky.
► Don't be shy with the oil when frying; it's key to achieving that perfect crispy crust.
► Experiment with different types of beans, like canario or black beans, for a unique flavor profile.
Nutrition
| Per 100g | Per Serving 250g | |
|---|---|---|
| Calories | 180 kcal | 450 kcal |
| Protein | 6 g | 15 g |
| Fat | 6 g | 15 g |
| Carbohydrate | 24 g | 60 g |
| Fiber | 4 g | 10 g |
| Sugar | 1 g | 3 g |