Entree: Peru – Northern Coast – Tacu Tacu (Pan-fried rice and bean fritter formed into a savory cake)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

- 2 cups (400 g) cooked white rice
- 2 cups (340 g) cooked canary beans or pinto beans, drained
- 1 large onion, finely chopped — about 1 1/2 cups (225 g)
- 3 cloves garlic, minced — about 3 tsp (9 g)
- 2 tbsp (30 ml) aji amarillo paste or substitute with mild yellow chili paste
- 1 large egg, approx. 2 oz (50 g)
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil for frying, plus more as needed
- 4 large eggs, approx. 7 oz (200 g) total (50 g each) for serving, fried
Salsa criolla (to serve)
- 1 small red onion, thinly sliced — about 3/4 cup (110 g)
- 1 medium tomato, seeded and diced — about 3/4 cup (120 g)
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) vegetable oil
- 1/4 tsp (1 g) salt
- 1 small aji limo or 1/2 tsp (2.5 g) aji amarillo finely chopped (optional)

Instructions

1. In a large bowl, mash the cooked beans lightly with a fork or potato masher, leaving some whole beans for texture. Add the cooked rice and mash together until mixture holds but is still slightly chunky.
2. Stir in the chopped onion, minced garlic, aji amarillo paste, beaten egg, cilantro, cumin, salt, and pepper until evenly combined. Taste and adjust seasoning.
3. Form the mixture into 4 compact patties (about 3/4 to 1 inch / 2–2.5 cm thick). If mixture is too wet to hold shape, chill 15–20 minutes or add 2–3 tbsp (15–45 g) of breadcrumbs.
4. Heat 3 tbsp (45 ml) vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. When oil is hot, add patties and press gently. Fry 4–5 minutes per side until deeply golden and crusty. Reduce heat if browning too quickly; add more oil as needed.
5. Meanwhile, make the salsa criolla: combine sliced onion, diced tomato, lime juice, oil, salt, and chopped chili in a small bowl. Let sit 10 minutes to soften flavors.
6. In a separate skillet, fry the 4 large eggs to desired doneness using a little oil or butter.
7. To serve, place a hot tacu tacu patty on each plate, top with a fried egg and a generous spoonful of salsa criolla. Garnish with extra cilantro and serve immediately.