Description

Tacu Tacu is a traditional Peruvian dish made from leftover rice and beans, seasoned with garlic, onions, and ají amarillo, then pan-fried until golden and crispy on the outside. Rooted in Afro-Peruvian heritage, this hearty comfort food is as practical as it is flavorful, turning simple ingredients into a rich and satisfying meal. Often served with accompaniments like salsa criolla, fried plantains, steak, or a fried egg, Tacu Tacu is a versatile dish that works for breakfast, lunch, or dinner.

Ingredients

Scale

Tacu Tacu

2–3 tablespoons coconut oil, separated
1 medium red onion, finely diced, about 1 cup
3 cloves garlic, finely minced
¼ cup aji Amarillo paste
1 teaspoon dried oregano
1 ½ cups canary beans, cooked and well-drained
1 ½ cups white rice, cooked ideally the night before
Salt and Pepper, to taste

Salsa Criolla

1 red onion
1 aji amarillo, deseeded
1 handful cilantro, chopped
1–2 limes juiced
½ teaspoon salt, plus a bit more for soaking

Instructions

Salsa criolla

Cut ends of onion and remove outside paper layer. Cut onion in half and remove the smaller compact pieces in the center. Then slice the outer layers of onion into thin strips, lengthwise.

1 red onion
Sprinkle sliced onion with salt, cover with cold water and soak for five minutes. Then drain well and rinse.
Add lime juice, ½ teaspoon salt. aji amarillo, and cilantro. Mix well and set aside to allow flavors time to meld.

1 aji amarillo, deseeded,1 handful cilantro,1-2 limes juiced,½ teaspoon salt

Prepare bean and rice mixture

Heat 1 tablespoon coconut oil in a large skillet over medium high heat. Add onion and garlic to oil. Cook onions until soft, about 7-9 minutes. Add the aji amarillo paste and oregano. Cook an additional 2-3 minutes. Remove from heat.

2-3 tablespoons coconut oil,1 medium red onion, finely diced,3 cloves garlic, finely minced,¼ cup aji Amarillo paste,1 teaspoon dried oregano
Place half the beans in a food processor and pulse a few times. You can also mash them by hand with a fork if you prefer. Add all the beans and rice to the onion mixture. Stir until the mixture comes together. Taste and season with salt and pepper.

1 ½ cups canary beans, cooked and well-drained,1 ½ cups white rice,Salt and Pepper, to taste

Shape and cook tacu tacu

- Scoop out about a third or fourth of the mixture and shape by hand into an oval that’s more narrow at the ends similar to a small football.

Heat 1-2 tablespoons coconut oil to cover the bottom of a in a non-stick frying pan or skillet over medium heat until oil is hot. Add tacu tacu to skillet and cook on each side for 3-4 minutes without moving until you’re ready to flip. Serve up the tacu tacu with the salsa criolla and your favorite side dishes.

Bake Option

Place shaped tacu tacu onto a lightly oiled or sprayed baking sheet with some space in between so you can easily turn them over later. Cook in a 400 degree F oven and cook for thirty minutes. Flip them over halfway through the cooking time.

Notes

Beans: Canary beans (frejoles canarios) are most traditional, but black beans, lentils, or red beans work well too.
Rice: Day-old rice is best, as it holds together better and crisps up nicely.
Spice level: Adjust the amount of ají amarillo to control heat. You can substitute with yellow chili paste or mild peppers if needed.
Crisping tip: Allow the mixture to cook undisturbed in the skillet to form a proper golden crust before flipping.
Serving suggestions: Top with a fried egg, add steak (for Tacu Tacu a lo Pobre), or serve with seafood sauce along the coast.
Healthier option: For a lighter version, bake instead of frying or use a nonstick skillet with minimal oil.
Make ahead: Cook the rice and beans in advance; assemble and fry just before serving.