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Tacu tacu

Name: Tacu tacu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: PE
Ingredients: 4 tbsp vegetable oil, divided; 1 red onion, finely chopped; 2 garlic cloves, crushed; 2 tbsp ají amarillo paste; ½ tsp dried oregano; 400 g cooked canary or pinto beans, roughly mashed; 400 g cooked white rice (preferably a day old); ½ tsp salt; 4 eggs; 1 small red onion, thinly sliced, for the salsa criolla; 1 lime, juiced, for the salsa criolla; 1 tbsp chopped coriander (cilantro); 1 pinch salt, for the salsa criolla

10m

Prépa

20m

Cuisson

Portions

Moyen

Difficulté

Galette croustillante de riz et haricots au piment jaune, servie avec un œuf au plat et de l'oignon mariné.

#peruvian#beans#rice#leftovers#fried-egg#aji-amarillo

Portions

4portions

Ingrédients

Nutrition

calories450

protein16g

carbs55g

fat19g

fiber8g

Par portion

Étapes

Make the base

Heat 2 tablespoons of oil in a frying pan over medium heat. Add the chopped onion and cook about 5 minutes until soft. Stir in the garlic, ají amarillo paste and oregano, and cook 2 minutes more until fragrant.

2 tbsp vegetable oil
1 red onion
2 garlic cloves
2 tbsp ají amarillo paste
½ tsp dried oregano

✅ C'est prêt quand : onion is soft and the mixture smells fragrant

⏱7:00

Mix with the beans and rice

Add the mashed beans to the pan and stir for 2 minutes. Add the rice and salt, then mix well, pressing with a spoon, until everything sticks together into a thick paste.

400 g cooked beans, mashed
400 g cooked rice
½ tsp salt

✅ C'est prêt quand : mixture holds together like a thick paste when pressed with a spoon

Shape and fry

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Make the salsa criolla

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Fry the eggs and serve

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Make the base

2 tbsp vegetable oil
1 red onion
2 garlic cloves
2 tbsp ají amarillo paste
½ tsp dried oregano

✅ C'est prêt quand : onion is soft and the mixture smells fragrant

⏱7:00

Mix with the beans and rice

Add the mashed beans to the pan and stir for 2 minutes. Add the rice and salt, then mix well, pressing with a spoon, until everything sticks together into a thick paste.

400 g cooked beans, mashed
400 g cooked rice
½ tsp salt

✅ C'est prêt quand : mixture holds together like a thick paste when pressed with a spoon

Shape and fry

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make the salsa criolla

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry the eggs and serve

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History & Culture

The Story Behind the Dish

📍 Lima📅 Colonial era🍳 PE

Tacu tacu was created by Afro-Peruvian cooks in colonial Lima, who turned the leftover rice and beans of yesterday's meals into something new and delicious. The name may come from the Quechua takuy, meaning 'to mix'.

It began as a humble breakfast and is now served in top Lima restaurants, often topped with steak, seafood in sauce or a fried egg and banana.