Delicious peruvian meals that you can easily make at home.
The Peruvian Tacu tacu is one of the most simple and delicious dishes of Peruvian cuisine. It was invented by the Africans brought during colonial times to work as slaves on the coastal plantations, and was originally made with leftover beans and rice, making it a very economical and nutritious dish.
- 1 Cup of beans seasoned with sofrito, cooked ahead of time
- 1/2 Cup steamed white rice, cooked ahead of time
- 2 Tablespoon canola oil
- 1 Clove garlic
- 1/4 Teaspoon aji amarillo paste
- 1/4 Small yellow onion
- Mince the garlic and onion. Mash the beans in a bowl using a fork. Add the rice to the bowl and mix with beans by hand.
- Saute garlic, onion, and aji amarillo with 1 tablespoon canola oil in a pan over medium heat until onion is translucent. Remove from heat and add saute to bowl with rice and beans. Mix in by hand
- Shape the rice and beans mixture into two pancakes by hand. Each pancake should be about 4 – 5 inches in diameter.
- Brown the pancakes in a non-stick pan with 1 tablespoon canola oil over high heat. Flip over using a spatula, about 2 minutes each side.
- Serve each pancake with a drizzle of olive oil.
- Notes: The rice and beans mixture should be thick enough to stay together while being browned and flipped over with the spatula. The key to the consistency is the ratio of beans to rice. I found through trial and error that a 2 to 1 ratio of beans to rice works well.
- Tip: Make sure the rice and beans are cooked ahead of time, preferably the day before.
Recipe | Peruvian Tacu Tacu
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