Tacu Tacu - Pan-Fried Peruvian Rice & Beans

Ever tried a dish that perfectly blends comfort food with incredible flavor? Meet Tacu Tacu, a beloved traditional Peruvian creation that's essentially a delicious pan fried rice recipe made from leftover rice and beans. It's not just food; it's a testament to Peruvian ingenuity, transforming simple ingredients into something truly extraordinary. This hearty, crispy-on-the-outside, soft-on-the-inside "cake" of rice and beans is a staple in Peruvian homes, known for its versatility and satisfying taste.
Whether you’re looking for a hearty breakfast, a fulfilling lunch, or a unique dinner side, Tacu Tacu fits the bill. It's commonly served with a perfectly fried egg on top, a juicy steak, or alongside various stews, making it one of the most famous Peruvian dishes you absolutely must try. Get ready to explore the magic of yellow chilli paste (aji amarillo paste) and simple ingredients coming together to create a dish that will transport your taste buds straight to Peru!

Ingredients

• For the Beans:
• 1 lb (454g) mayocoba beans (or other white beans like peruano or canary beans)
• 1 tablespoon vegetable or neutral oil
• 1 small onion, finely diced
• 1 tablespoon aji amarillo paste
• 1 tablespoon achiote paste (optional, for color and subtle flavor)
• 1/2 teaspoon dried oregano
• Salt to taste
• For the Rice:
• 1 cup long-grain rice
• 2 cups water
• 2 cloves garlic, minced
• Salt to taste
• For the Zarza (optional topping):
• 1 small red onion, thinly sliced
• Juice of 1 lime
• Fresh cilantro (optional), chopped
• Thinly sliced chili pepper (optional, for a kick)

Directions

1. Prepare the Beans (The Foundation):
   1. Soak: Start by soaking your mayocoba (or chosen white) beans overnight in plenty of cold water. This helps them cook faster and more evenly.
   2. Cook: The next day, drain the soaked beans. Place them in a large pot with fresh water, ensuring they are covered by at least 2 inches of water. Bring to a boil, then reduce heat and simmer until the beans are tender. This usually takes about 1.5 to 2 hours.
   3. Flavor Base: While the beans are cooking, heat 1 tablespoon of oil in a separate skillet over medium heat. Add the finely diced onion and sauté until it's soft and translucent, about 5-7 minutes.
   4. Aromatics: Stir in the aji amarillo paste and achiote paste (if using). Cook for another 2-3 minutes, stirring constantly, to allow the flavors to deepen. Add the dried oregano and a pinch of salt.
   5. Combine & Mash: Once the beans are tender, drain them, reserving a little of their cooking liquid. Add the cooked beans to the onion and aji amarillo mixture. Stir well to combine. Using a potato masher or the back of a spoon, lightly mash about half of the beans. You want some whole beans for texture, but enough mashed to create a creamy consistency. If the mixture seems too dry, add a tablespoon or two of the reserved bean cooking liquid. Taste and adjust salt as needed.
2. Prepare the Rice (The Other Half):
   1. Garlic Infusion: In a medium saucepan, heat a drizzle of olive oil (or your preferred cooking oil) over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute – be careful not to burn it! This step ensures a lovely garlic olive oil flavor for your rice.
   2. Toast & Cook: Add the long-grain rice to the pan and stir for about 1 minute to lightly toast the grains and coat them in the garlic oil. Pour in 2 cups of water and add a pinch of salt. Bring to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Let it rest, covered, for 5 minutes before fluffing with a fork.
3. Make the Tacu Tacu Cake (The Grand Finale):
   1. Combine: In a large, non-stick skillet (cast iron works beautifully for crispiness!), combine the prepared rice and the mashed bean mixture. Stir them together thoroughly until they are uniformly mixed.
   2. Form & Fry: Press the rice and bean mixture firmly into one side of the hot skillet, forming a thick, crescent-moon shape or a round cake. You might need to use a spatula to really compact it. Add a little extra oil around the edges if needed.
   3. Crisp It Up: Fry the mixture over medium-high heat for about 7-10 minutes on the first side, or until a beautiful golden-brown and crispy crust forms. Don't rush this step; the crispiness is key!
   4. Flip & Finish: Carefully flip the Tacu Tacu over using a large spatula (or two, if it's big!). Fry the second side until it's also golden and crispy, another 7-10 minutes.
4. Zarza (Optional Onion Salsa) Step-by-Step Instructions
5. Prepare the Onions:
   1. Thinly slice the red onion. For a milder flavor, you can soak the sliced onion in cold water for 10-15 minutes, then drain thoroughly.
6. Combine:
   1. In a small bowl, combine the sliced red onion with the juice of 1 lime. Add chopped fresh cilantro and thinly sliced chili pepper (if using).
7. Season:
   1. Stir gently and season with a pinch of salt to taste. Let it sit for a few minutes for the flavors to meld.