Peruvian tacu tacu

Ingredients

• 370 g (2 cups)cooked rice, preferably from the day before
• 340 g (2 cups)cooked canary beans (or butter beans or lentils)
• 1 mediumred onion, finely diced
• 2 clovesgarlic, ground or crushed
• 1fresh yellow chilli, chopped (optional)
• 30 ml (2 tablespoons)vegetable oil
• 15 ml (1 tablespoon)chopped coriander (optional)
• to tastesalt and pepper
• 2eggs, fried
• 1ripe plantain, fried
• to tastesteak, lomo saltado or a piece of fried fish

Instructions

1. 1

   Cook the aromatics

   Heat the oil in a large frying pan. Fry the onion and garlic until golden, adding the yellow chilli at this stage if using.

2. 2

   Mix rice and beans

   Add the cooked beans and mash them lightly with a fork or spoon. Stir in the rice until the mixture comes together, then season with salt, pepper and coriander if you like.

3. 3

   Shape and brown

   Use a spatula to shape the mixture into a thick cake. Cook over a medium heat until the underside is golden and crisp, about 5 minutes, then carefully turn it over and brown the other side.

4. 4

   Serve it hot

   Serve the tacu tacu hot with fried egg, golden plantain or juicy steak.

What is tacu tacu?

Tacu tacu is a Peruvian dish made by combining rice and beans, then frying the mixture into a substantial cake. It is commonly associated with using up cooked leftovers, and is often paired with egg, plantain, meat or fish.

This version uses canary beans, though butter beans or lentils can stand in. Lightly crushing the beans helps bind them to the rice while leaving enough texture in the mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 0g protein, 0g carbs, 0g fat.

Rice and beans provide most of the carbohydrates, while the beans also contribute some protein; the exact amount depends on the ingredients used. Oil, fried egg and any meat or fish add most of the fat and further protein. For a balanced plate, serve a moderate portion with vegetables alongside.

Choose the right rice and beans

Day-old rice: chilled leftover rice is relatively dry, so it mixes into a firm cake more readily than freshly cooked, steamy rice.

Cooked beans: drain them well before adding; excess liquid can make the mixture loose. Mash only part of the beans so the finished tacu tacu is cohesive but not completely smooth.

Build the flavour base

Onion and garlic: cook them until golden before adding the rice and beans to give the cake a savoury foundation.

Yellow chilli: add it with the aromatics for a gentle Peruvian-style chilli note, or leave it out for a milder result. Coriander is optional and is stirred in with the seasoning.

Get a crisp outside

Shape the mixture into a thick cake in the pan and let the first side cook undisturbed for about 5 minutes over medium heat. It is ready to turn when the base is golden and crisp and the cake holds together when nudged with a spatula.

Turn it carefully with a broad spatula. If the cake is too large to flip in one piece, divide it into smaller portions before browning.

Serve with a topping

Egg and plantain: fried egg adds a soft, rich topping, while ripe plantain brings sweetness alongside the savoury rice and beans.

Meat or fish: steak, lomo saltado or fried fish are traditional-style accompaniments listed for this recipe. Serve them alongside the hot cake rather than mixing them into it.

Plan the cooking time

The recipe takes about 40 minutes in total, including preparing the aromatics, combining the rice and beans, and browning the cake. Having the rice and beans already cooked keeps the pan work straightforward.

Fry the egg and plantain or prepare the chosen accompaniment while the tacu tacu browns, so everything can be served hot.

Recipe notes & tips

• Drain the cooked beans thoroughly so the mixture stays firm enough to shape.
• Use a wide frying pan to give the cake room to brown evenly.
• Keep the beans partly intact for a more textured result.
• Wait for the base to turn golden before attempting to flip the cake.
• Serve straight from the pan while the outside is still crisp.

Variations

• Use lentils: swap them for the canary beans as suggested in the ingredient list.
• Try butter beans: use cooked butter beans in place of the canary beans.
• Add yellow chilli: include the chopped chilli with the onion and garlic for extra heat.
• Finish with coriander: stir in the chopped herb when seasoning the rice and beans.
• Choose a fish topping: serve the cake with a piece of fried fish instead of steak.

Common mistakes to avoid

• Wet beans: drain them well before mixing so the cake does not become loose.
• Over-mashing: crush the beans lightly and leave some whole for texture.
• Turning too soon: wait until the underside is golden and crisp before flipping.
• Rough flipping: use a broad spatula and turn the cake carefully to help it stay intact.
• Crowded pan: shape a smaller cake or cook in portions if there is not enough room to turn it.

How to store

Refrigerate leftover tacu tacu in an airtight container and use within 3 days. Reheat in a frying pan over a medium-low heat until hot throughout, turning once; this helps restore some crispness.

Frequently asked questions