Tacu Tacu

Name: Tacu Tacu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 cups cooked canary beans, mashed; 2 cups cooked white rice; 1 cup red onion, diced; 2 garlic cloves, minced; 2 tbsp aji amarillo paste; 2 tbsp vegetable oil; 1/2 tsp salt

A pan-fried Peruvian rice and bean cake seasoned with garlic and yellow chili paste cooked until golden and crispy.

30 minMediumServes 4340 cal/serving

PeruvianDinnerStovetopVegetarianVeganHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-Sodium

Ingredients

2 cups cooked canary beans, mashed
2 cups cooked white rice
1 cup red onion, diced
2 garlic cloves, minced
2 tbsp aji amarillo paste
2 tbsp vegetable oil
1/2 tsp salt

Instructions

1

Heat 2 tbsp vegetable oil in a large skillet over medium heat.
2

Add 1 cup diced red onion, 2 minced garlic cloves, and 2 tbsp aji amarillo paste to the skillet, sauteing for 5 minutes until softened.
3

In a bowl, combine 2 cups mashed cooked canary beans, 2 cups cooked white rice, and 1/2 tsp salt with the cooked onion mixture until well blended.
4

Transfer the mixture back into the skillet and press it into a smooth oval patty.
5

Cook for 5 to 7 minutes per side until the exterior is golden and crispy.

Questions

How long does Tacu Tacu keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Tacu Tacu?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Papa Dorada side
Ensalada de Tarwi salad
Emoliente drink
Alfajores Dulce de Leche Sandwich Cookies dessert

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