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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.

Step 3

Add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.

Step 4

Stir in the cumin powder and aji amarillo paste, mixing well to coat the onions and garlic evenly.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

If the mixture seems too dry or difficult to shape, add 1-2 tablespoons of vegetable broth and mix well before cooking.

Step 9

Remove the tacu tacu from the skillet and transfer it to a serving plate. Garnish with chopped parsley or cilantro.

Step 10

Serve hot, typically with a fried egg, steak, grilled plantains, or a simple salad on the side.

Nutrition Facts

Serving size	838.2 grams (838.2g)

Amount per serving	% Daily Value*
Calories	1043

Total Fat 30.70g	39%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 2.90g
Cholesterol 0mg	0%
Sodium 2104mg	91%
Total Carbohydrate 159.20g	58%
Dietary Fiber 21.10g	75%
Total Sugars 6.00g
Protein 31.50g	63%

Vitamin D 0IU	0%
Calcium 215mg	17%
Iron 12mg	66%
Potassium 1172mg	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.

Source of Calories

Fat: 26.6%

Protein: 12.1%

Carbs: 61.3%