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!
Prepare rice according to package directions; set aside.
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.
Combine cooked rice with bean mixture. Divide mixture evenly into four portions.
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.
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.
Serve with sliced steak, shrimp, or fried plantains.
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.
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.