Tacu Tacu
Ingredients
- 1 cup Carolina® White Rice
- 8 tbsp vegetable oil, divided
- 1 cup chopped onions
- 1 can (15 oz) pinto or navy beans, drained and rinsed
- 2 cloves garlic, minced
- 2 tsp aji amarillo paste
- 1 tsp salt
- 1 tsp black pepper
- 3 tsp cumin
- 2 tsp oregano
- 4 eggs
- 2 small avocados, sliced
- 1/4 cup pickled red onions
- Cilantro leaves, for garnish
Instructions
Whether you want to make a crispy dish from scratch or are looking for a creative way to use rice and beans leftovers, Tacu Tacu is the tasty meal you’re looking for!
Step 1
Prepare rice according to package directions; set aside.
Step 2
Meanwhile, heat 2 tbsp vegetable oil in large skillet set over medium heat; cook onions for 3 to 5 minutes or until softened. Add beans, garlic, aji amarillo paste, salt, pepper, cumin and oregano; cook for 3 to 5 minutes or until fragrant.
Step 3
Combine cooked rice with bean mixture. Divide mixture evenly into four portions.
Step 4
Heat 2 tbsp oil in 8-inch nonstick skillet set over medium heat; add 1 portion of the rice mixture to skillet. Press down to flatten evenly into 1/2-inch thick patty. Cover and cook for 8 to 10 minutes or until bottom is golden and crisp. Turn off heat; remove lid. Gently run spatula around edge; shake skillet to loosen bottom. Hold large flat plate upside down over skillet. Carefully, yet quickly, invert cake in skillet onto plate (cake should be browned-side up). Repeat with remaining oil and rice mixture.
Step 5
Meanwhile, heat 2 tbsp oil in medium skillet set over medium heat; fry eggs sunny-side up. Arrange egg and avocado slices over rice cakes; scatter pickled red onions over top. Garnish with cilantro.
Flavor Tip
Serve with sliced steak, shrimp, or fried plantains.
Recipe Video
Level Up Leftovers
While it may have originated out of necessity, meal prep has become both a convenient and economical way to prepare homemade meals. Every culture has adapted their own techniques to extend the shelf-life of food.
Instead of eating the same dish several days in a row, you can freeze or repurpose your plate. Beans and rice are essential in Peruvian cuisine, and Tacu Tacu is a clever way to reinvent those leftovers.
Pickled Vegetable Possibilities
For a tangy treat, take your fresh vegetables and pickle them! Pop them in a jar with a brine of 2 parts vinegar, one part water and salt to taste. And in just a couple of hours, you’ll have veggies with a bit of a bite!
Don’t stop at Tacu-Tacu, there are plenty of recipes that call for pickled ingredients! To add that crunch you’re craving, simply top some simple Lime Avocado Rice with a generous portion of 20-minute pickled onions! Or, this vegetarian Beet “Poke” Bowl is packed with tender cooked beets, aromatic Jasmine brown rice.
Other Peruvian Dishes
For another Peruvian classic dish, learn how to make this Arroz Chaufa Recipe.
