Easy Peruvian Beans and Rice (Tacu Tacu)
Directions
- 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.
- Any type of bean or legume can be used.
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