Tacu Tacu
Yesterday's rice and beans pressed into a crisp-edged golden patty, which is the most flattering thing that has ever happened to leftovers. Vegetarian, filling and quietly brilliant.
- Total time
- 16 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Heat 1 tbsp of the oil in a frying pan over medium heat and cook the onion for 4 minutes, then add the garlic and aji amarillo paste for 2 minutes.
Add the beans and mash about half of them into the pan with a fork so the mixture starts to bind.
Stir in the cold rice, oregano and salt and cook for 2 minutes until everything is hot and clinging together.
Push the mixture into a flat cake filling the pan, add another tablespoon of oil around the edge and fry undisturbed for 4 minutes until a deep golden crust forms underneath.
Slide it onto a plate, flip it back into the pan and crisp the second side for 2 minutes while you fry the eggs in the last of the oil.
Read all that and thought “absolutely not”?
Completely fair. Tacu Tacu is sitting in the Peruvian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Peruvian kitchen
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