Tacu Tacu

Ingredients

• 380 g (2 cups)white rice, rinsed and well drained
• 3 teaspoonsfine salt
• 6 clovesgarlic, chopped
• 830 ml (3½ cups)boiling water
• 75 ml (5 tablespoons)vegetable oil
• 397 g (14 oz)Peruvian Canary beans, cooked
• 75 ml (5 tablespoons)extra-virgin olive oil
• 1red onion, cut into small cubes
• 5 clovesgarlic, chopped
• 45 ml (3 tablespoons)aji amarillo, or yellow pepper paste
• 300 ml (1¼ cups)vegetable stock, boiling
• 1 tablespoonground cumin
• 30 ml (2 tablespoons)vegetable oil
• To tastesalt
• To tastefreshly ground black pepper
• 4, about 180 g (6 oz) eachbeef filets
• 125 g (1 cup)flour
• 2eggs, beaten
• 115 g (4 oz), optionalpanko
• For fryingvegetable oil
• 4eggs, fried
• 4 smallplantains, halved lengthways and fried
• 2 smallred onions, cut into thin strips
• 1 small bunchcilantro, chopped
• 1red rocoto pepper, or yellow pepper, diced
• To tastesalt
• To tastefreshly ground black pepper
• 1food processor or blender

Instructions

1. 1

   Cook the rice

   Heat the vegetable oil in a non-stick saucepan over medium heat. Add the chopped garlic and stir constantly for a few seconds, browning it without letting it colour. Add the boiling water and bring it to the boil, then add the rice and fine salt. Cover and cook over low heat for 12 minutes, stirring occasionally. Set aside.

2. 2

   Blend the beans

   Blend 300 g (10 oz) of the cooked beans in a food processor or blender and set aside.

3. 3

   Cook the bean mixture

   Heat the olive oil in a large frying pan over medium heat. Brown the diced red onion for 30 seconds, then add the chopped garlic and yellow pepper paste. Mix and cook for a few minutes, stirring frequently. Add the blended beans, the remaining whole beans and the cooked rice, and mix well. Add the boiling stock, cumin, salt and pepper. Cook for a few minutes until the mixture thickens and reduces, then remove from the heat and set aside.

4. 4

   Shape the portions

   Divide the rice and bean mixture into 4 equal portions. Shape each into a rectangle or oval.

5. 5

   Brown the tacu tacu

   Heat the vegetable oil in a large frying pan over medium-high heat. Brown each portion for 1 to 2 minutes on each side. Cover and keep warm.

6. 6

   Fry the beef

   Season the beef filets with salt and pepper. Dip each one in flour, then beaten egg, then panko if using. Heat vegetable oil in a frying pan over medium heat and fry the filets for 4 to 5 minutes on each side.

7. 7

   Assemble the plates

   Arrange one tacu tacu portion on each large plate. Add a breaded beef filet, a fried egg and fried plantain. Scatter over the red onion, cilantro and rocoto pepper, then serve immediately.

What is tacu tacu?

Tacu tacu is a Peruvian dish built around cooked rice and legumes, mixed together and fried. It is often associated with Afro-Peruvian cooking and is a practical way to bring leftover rice and beans together in one hearty dish.

Here, the seasoned rice and Canary beans are shaped into individual portions and browned, then served with beef, egg, plantain and a lively onion topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 997 calories, 18g protein, 126g carbs, 46g fat.

The rice and plantain provide most of the carbohydrates, while the cooking oils, breading and fried egg contribute much of the fat. Beef, beans and eggs provide protein. For a more balanced plate, serve the portion with a generous side of salad or other non-starchy vegetables.

The rice and beans

Rice: rinsing and draining the grains first helps remove loose surface starch. The recipe cooks them in garlic-infused oil and boiling water before they are folded into the bean mixture.

Canary beans: blending some beans gives the mixture a cohesive texture, while leaving the rest whole adds contrast. The method specifies blending 300 g (10 oz) and adding the remaining beans whole.

Building the seasoning

Aji amarillo: this yellow pepper paste forms the base of the bean mixture alongside red onion and garlic. Stir it into the softened aromatics so its flavour spreads through the rice and beans.

Cumin and stock: cumin brings warmth, while the stock loosens the mixture before it reduces. Cook until the mixture thickens rather than leaving it soupy, so the portions are easier to shape and brown.

Shaping and browning

Even portions: divide the mixture into four equal amounts and shape them into rectangles or ovals. Keeping the portions similar in size helps them brown at a similar pace.

A crisp surface: use a large frying pan over medium-high heat and brown each portion for 1 to 2 minutes per side. Handle them carefully as you turn them, then cover to keep warm.

Getting the beef right

Coating: flour, beaten egg and optional panko create layers around each filet. Panko adds a more pronounced crumb, but the recipe can also be made without it.

Frying: cook the filets in oil over medium heat for 4 to 5 minutes per side. The recipe gives a timing rather than a specific internal temperature, so check that the beef is cooked to your preference.

The fresh finishing touch

Onion, cilantro and rocoto go on after the hot components are plated, bringing fresh flavour and a little heat. Cut the onion into thin strips and dice the pepper for an even scatter.

The fried egg and plantain complete the serving. Arrange them alongside the tacu tacu and breaded beef, and bring the plates to the table straight away.

What to serve alongside

The recipe already makes a full plate with rice, beans, beef, egg and plantain. If you want a fresher contrast, serve a simple green salad or sliced tomato alongside it.

Keep the onion-and-rocoto topping separate until plating if diners prefer different levels of heat.

Recipe notes & tips

• Measure the beans for blending before adding any to the pan, as the method calls for 300 g (10 oz) blended.
• Let the bean mixture reduce until thick enough to shape without slumping.
• Use a wide frying pan so the portions can brown without crowding.
• Turn the rice-and-bean portions gently to help them hold their shape.
• Prepare the onion, cilantro and rocoto while the hot components cook.
• Serve the plates as soon as they are assembled for the best contrast of textures.

Variations

• Skip the panko: coat the beef in flour and egg only for a less-crunchy crust.
• Adjust the heat: use less rocoto or leave it off the topping.
• Change the pepper: use yellow pepper in place of rocoto as listed.
• Serve the topping separately: let everyone add onion, cilantro and pepper to taste.
• Add a fresh side: pair the plate with a simple salad for a crisp contrast.

Common mistakes to avoid

• Wet rice: rinse and drain it well before cooking so excess water does not affect the texture.
• Burnt garlic: stir it constantly and brown it only for a few seconds without letting it colour.
• Loose bean mixture: cook it for a few minutes until the stock reduces and the mixture thickens.
• Crowded pan: brown the portions with room around them so they can form a surface crust.
• Coating out of order: dip the beef in flour, then egg, then panko if using.
• Waiting too long to serve: assemble the plates just before eating to retain the contrast between crisp and soft elements.

How to store

Store leftover components in separate airtight containers in the fridge for up to 3 days. Reheat the rice and beans and beef until hot; warm the plantain separately, and cook fresh fried eggs and add the onion topping just before serving.

Frequently asked questions