Tacu Tacu Recipe

Ingredients

• 400 g (2 cups)uncooked navy beans, or 960 ml (4 cups) precooked canned navy beans (or mayocoba beans, if available)
• 285 g (1½ cups)white rice
• ½ largered onion
• 1 largetomato
• 1 teaspoonchopped parsley
• 1 teaspoondried oregano
• 1½ tablespoonsgarlic paste
• 2 teaspoonsají amarillo chilli paste
• 4eggs
• 4plantains
• 4fried steaks (optional)
• 240 ml (1 cup)olive oil
• to tastesalt and pepper
• 1onion, julienned
• 1 smalllimo chilli pepper, finely chopped
• 1 teaspoonfinely chopped parsley
• 1 tablespoonolive oil
• 1 teaspoonlime juice
• to tastesalt and pepper

Instructions

1. 1

   Soak and cook beans

   Soak the raw beans overnight with 1 tablespoon of salt. Change the water, then boil the beans until soft; depending on the beans and pan, this usually takes 1–2 hours.

2. 2

   Cool the beans

   Set the cooked beans aside to cool.

3. 3

   Chop the vegetables

   Finely chop the onion, tomato and parsley for the tacu tacu.

4. 4

   Measure the pastes

   Measure out the ají amarillo chilli paste and garlic paste.

5. 5

   Cook onion and garlic

   Heat 2 tablespoons of olive oil in a frying pan over a medium heat. Add the onion and garlic and sauté for 2 minutes.

6. 6

   Add the oregano

   Stir in the oregano.

7. 7

   Cook tomato mixture

   Add the tomato and ají amarillo paste and sauté for a further 3 minutes, or until cooked.

8. 8

   Mix in the beans

   Turn off the heat, add the cooked beans and lightly crush them. Mix everything together well.

9. 9

   Add rice and rest

   Add the rice and mix well. Leave the mixture to stand for at least 15 minutes so the flavours soak into the rice and the mixture develops its texture.

10. 10

    Fry each portion

    Set the mixture aside. For each serving, return about 2 cups of it to a hot frying pan with ½ tablespoon of olive oil and fry lightly.

11. 11

    Compact the mixture

    Make sure the mixture holds together in a compact shape.

12. 12

    Make and serve relish

    Mix the julienned onion, finely chopped limo chilli, parsley, olive oil, lime juice and salt to make the sarsa criolla. Serve the tacu tacu topped with a fried egg or steak, chicken, fish fillet or another topping, with a fried plantain and the onion relish.

What is tacu tacu?

Tacu tacu is a Peruvian dish of rice and beans, shaped and fried together until the outside is lightly browned and the centre stays tender. It is often associated with Afro-Peruvian cooking and the resourceful use of leftovers.

This version builds flavour with onion, garlic, tomato and ají amarillo, then serves the mixture with bright sarsa criolla, fried plantain and egg.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1250 calories, 67g protein, 146g carbs, 47g fat.

The rice and beans provide most of the carbohydrate, while olive oil and the fried plantain contribute much of the fat and energy; beans, eggs and the optional steaks add protein. Pair a serving with extra fresh vegetables or salad if you want a lighter balance alongside the substantial rice-and-bean base.

Build the savoury base

Onion and garlic: sauté them gently for the stated 2 minutes so they soften and flavour the oil without rushing the browning.

Tomato and ají amarillo: cook these with the oregano for a further 3 minutes. The chilli paste brings fruity heat, so adjust the amount only if you are deliberately changing the recipe.

Choose and prepare the beans

Dried beans: soaking them overnight helps them cook more evenly; the boiling time can vary, so use tenderness rather than the clock alone as the cue.

Canned beans: the recipe allows precooked navy beans as an alternative. Drain them before adding, and handle them gently when crushing so the mixture does not become completely smooth.

Give the rice time

Resting the rice-and-bean mixture for at least 15 minutes is an important part of the method. It gives the rice time to take up the seasoning and helps the mixture hold together when fried.

The ingredient list specifies white rice, while the method refers to adding rice without describing its cooking. Have cooked rice ready before starting that step.

Shape and fry gently

Portions: the method fries about 2 cups of mixture per serving, using ½ tablespoon of olive oil each time. Keep the mixture compact in the pan so it browns as a cohesive cake rather than breaking into loose pieces.

Texture: aim for a lightly fried exterior and a tender centre. Handle the mixture carefully when turning or moving it.

Make the sarsa criolla

The onion relish adds sharpness and freshness against the rich rice-and-bean mixture. Slice the onion into fine, even strips and chop the limo chilli finely so they are easy to eat.

Mix the relish shortly before serving, as directed, and season it to taste with salt and pepper.

Serve with toppings

A fried egg is the suggested topping, while steak, chicken or fish fillet are also mentioned as options. Fried plantain adds a soft, sweet contrast to the savoury cake and tangy relish.

Serve the components together so each plate includes some of the crisp-edged tacu tacu, topping, plantain and fresh onion relish.

Recipe notes & tips

• Soak dried beans overnight, then change the soaking water before boiling.
• Cook dried beans until tender before folding them into the sautéed mixture.
• Prepare the rice in advance, as the method assumes it is ready to add.
• Let the mixture rest for at least 15 minutes before frying.
• Fry each portion in a hot pan and keep it compact for easier handling.
• Serve the sarsa criolla with the tacu tacu rather than mixing it into the pan.

Variations

• Use mayocoba beans: substitute them for navy beans if available.
• Top with steak: serve a fried steak instead of the egg.
• Try chicken: use chicken as the topping option suggested in the recipe.
• Serve with fish: add a fried fish fillet as the topping.
• Adjust the chilli: use less limo chilli in the relish for a milder bite.

Common mistakes to avoid

• Undercooked beans: boil them until tender before adding them to the mixture.
• Skipping the rest: leave the rice-and-bean mixture for at least 15 minutes so it can take up the seasoning.
• Loose mixture: keep each serving compact in the pan so it holds together as it fries.
• Over-crushing the beans: crush them lightly, leaving some texture in the mixture.
• Forgetting cooked rice: prepare the rice before the method reaches the mixing step, as no rice-cooking stage is given.

How to store

Refrigerate leftover tacu tacu in a covered container and use within 3–4 days. Reheat in a frying pan until hot throughout; store the sarsa criolla separately and make the fried egg and plantain fresh where possible.

Frequently asked questions