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Tacu Tacu

PERU

Rice & Bean Cake

SUBMITTED BY

Liliana

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This is a dish very near and dear to Liliana’s heart; I was so excited to try it!

Tacu Tacu is a traditional Peruvian dish that beautifully represents the country’s rich culinary heritage. This hearty dish combines rice and beans, creating a flavorful and filling meal that showcases the diverse ingredients of Peruvian cuisine. Whether served as a side dish or a main course, Tacu Tacu is a beloved staple that has won the hearts of many.

What is Tacu Tacu?

Tacu Tacu is a classic Peruvian recipe made primarily from leftover rice and beans, typically canary beans or black beans. The dish is characterized by its unique preparation, where the rice and beans are mixed, seasoned, and then pan-fried until they form a crispy, golden-brown crust on the outside. Tacu Tacu is often served with various accompaniments, such as fried plantains, eggs, or meats, making it a versatile dish enjoyed at any time of day.

Key Ingredients in Tacu Tacu

  1. Rice: The foundation of Tacu Tacu, cooked rice is often used as a way to repurpose leftovers.
  2. Beans: Commonly used beans include canary beans (frejol canario) or black beans, providing protein and fiber.
  3. Onions and Garlic: These aromatics add depth and flavor to the dish.
  4. Spices: Cumin, paprika, and salt are frequently used to enhance the taste.
  5. Oil: For frying, a neutral oil or olive oil is typically used to achieve a crispy exterior.

Preparation Method for Tacu Tacu

Making Tacu Tacu is simple and can be done in a few steps:

  1. Cook the Beans: If using dried beans, soak them overnight and cook until tender. Canned beans can be used for convenience.
  2. Mix the Ingredients: In a bowl, combine the cooked rice and beans. Mash the mixture slightly, adding chopped onions, minced garlic, and spices to taste.
  3. Form Patties: Shape the mixture into flat patties or cakes, ensuring they hold together.
  4. Pan-Fry: In a skillet, heat oil over medium heat. Fry the patties until golden brown and crispy on both sides, usually about 4-5 minutes per side.
  5. Serve: Tacu Tacu is best enjoyed hot, often garnished with fresh cilantro or served alongside fried eggs, avocado, or grilled meats.

Nutritional Benefits of Tacu Tacu

Tacu Tacu is not only delicious but also nutritious. The combination of rice and beans provides a complete protein, making it a wholesome meal. Beans are rich in fiber, which promotes digestive health, while rice offers carbohydrates for energy. This dish is an excellent option for vegetarians and those seeking a hearty yet healthy meal.

Cultural Significance

Tacu Tacu holds a special place in Peruvian cuisine and is often associated with the tradition of using leftovers creatively. It reflects the resourcefulness of Peruvian cooks, who turn simple ingredients into flavorful meals. Tacu Tacu is commonly served in homes and restaurants across Peru and is often featured in festive celebrations and gatherings.

Variations of Tacu Tacu

While the traditional recipe is beloved, there are several variations to explore:

  • Seafood Tacu Tacu: Incorporate shrimp or fish for a delightful twist on the classic dish.
  • Vegetarian Version: Add vegetables like bell peppers or zucchini for extra nutrition and flavor.
  • Spicy Tacu Tacu: For those who enjoy heat, mix in jalapeños or hot sauce to spice things up.

Tacu Tacu is a delicious and satisfying dish that highlights the vibrant flavors of Peruvian cuisine. Its simple yet flavorful ingredients come together to create a meal that is both comforting and nutritious. Whether enjoyed as a main course or a side dish, Tacu Tacu is a true representation of the creativity and richness of Peruvian culinary traditions. Experience this delightful dish and savor the unique tastes of Peru in every bite!

Tacu Tacu

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Ingredients
  

For Tacu Tacu

  • 3 Tbsp vegetable oil
  • ⅓ cup red onion chopped
  • 2 cloves garlic finely chopped
  • 1 Tbsp aji amarillo or to taste
  • ½ tsp dried oregano
  • salt & pepper to taste
  • 2 cups red kidney beans cooked
  • 1 cup white rice cooked
  • fried egg for serving
  • fried plantain for serving

For Salsa Criolla

  • 1 red onions
  • 1-2 tsp aji amarillo
  • 2 Tbsp fresh cilantro chopped
  • 1 Tbsp vegetable oil
  • 1 lime
  • salt

Instructions
 

To make Salsa Criolla

  • Peel and very finely slice red onion (you can also use a mandoline) and soak in cold water for at least 1 hour or overnight in the refrigerator. Make sure all onions are submerged in the water. Then drain well or spin dry to ensure most water is gone and doesn't water down your salsa later.
  • Add sliced onions, ají, chopped cilantro, juice of lime, and salt to a large bowl and mix well with your hands. Set aside.

To make Tacu Tacu

  • Heat the oil in a pan, add and cook the onion, garlic, aji Amarillo, and oregano.
  • Add and stir the beans, mashing them with a wooden spoon, or even better, with a potato masher. Season with salt and pepper.
  • Add the rice and continue stirring and mashing until the mixture is thick like a paste.
  • Divide into four portions, fry every one and try to form a log moving the pan back and forth with a firm but light movement. The outside of the tacu tacu must be slightly crispy while the inside remains mushy.
  • Serve with Salsa Criolla, plantains, and fried egg.

Notes

Recipe inspired by Peru Delights
Course: Dinner, Lunch
Region: Latin America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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