1In a large bowl, combine 200g leftover rice, 250g cooked beans and their juice, 75g finely chopped chorizo, 1 minced garlic, 1/2 tablespoon chilli paste, a big pinch of flaky salt and grinding of black pepper.
2Using your hands, mash up the beans and rice until around 50% of the beans are mashed and the whole mixture is combined.
3Place a small frying pan/skillet on medium heat.
4Drizzle with 1 tablespoon of vegetable oil.
5Once hot, add in half the rice and beans mixture and flatten into a pancake shape using the back of a spoon.
6Fry for 2-3 minutes, then toss the rice and beans to crisp up everything.
7Fry for a total of 10 minutes.
8Once the tacu tacu is cooked, place a flipped plate on top of your frying pan, and carefully flip the pan so that the tacu tacu falls on the plate in pancake form.
9Top with a fried egg, pickled red onion, and fresh cilantro/coriander.
10Repeat for the other tacu tacu or use another small pan to make both of them simultaneously! Enjoy!
Ingredients
200 g leftover cooked rice
250 g cooked borlotti beans with around of the bean juice
75 g chorizo finely chopped
1 garlic clove minced
0.5 tablespoon chilli paste aji amarillo (authentic) or chipotle paste, gochujang, or harissa for a different flavour/vibe.
0.5 red onion finely sliced and pickled in rice wine vinegar for 10 minutes
10 g cilantro
2 fried eggs
1 tablespoon vegetable oil
Equipment
large bowlsmall frying pan/skilletspoonplate
Tips
You can swap out cilantro with parsley.
To form smaller patties, place the mixture into the fridge for 2 hours, then form into 3-inch diameter patties and fry in non-stick pans.