dinner · dairy-free · gluten-free
Tacu tacu (crispy rice and bean cake)
Afro-Peruvian leftover hero: rice and beans fried with ají amarillo into a crisp golden cake, topped with a fried egg.
- Time
- 30min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Sauté onion, garlic and ají amarillo in 1 tbsp oil.
-
2
Add beans and rice and mash together until it holds; season.
-
3
Heat remaining oil in a skillet, add the mixture and shape into an oval cake.
-
4
Fry, flipping with a plate, until crisp on both sides.
-
5
Top with fried eggs and salsa criolla.
