Tacu tacu is a traditional one-dish meal from the Peruvian coast, specifically from Creole cuisine, originally created as a way to use up leftovers: it uses leftover rice and legumes, mixed and fried until a golden crust forms.
▶Often served with meat (Tacu-tacu con sábana), fried egg (Tacu-tacu montado) and/or fried plantain.
▶The term is said to come from the Quechua word «tacuni» meaning «to mix one thing with another.
▶It is said that it was first prepared by black slaves who used leftover food to prepare this dish.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Peruvian
- Seasonality: All seasons
Ingredients
- 7 oz boiled beans (canario or borlotti)
- 1 cup long grain rice (boiled)
- 1/2 onion
- to taste vegetable oil
- 1 clove garlic
- to taste aji amarillo
- to taste salt and pepper
- 1 egg (fried)
- 1 yellow plantain (fried)
Steps
In a skillet, sauté onion and garlic with a little oil until golden.
Add the boiled and mashed beans and rice. Mix well until you get a homogeneous dough.
Compact the dough in the skillet into a thick disc shape and cook over medium-low heat for 6–8 minutes on each side until a golden crust forms.
Flip carefully (using a plate, if needed) and cook the other side as well.
Serve hot with fried egg and fried plantain.
Wellness Tip
💊Maca is a plant native to the Peruvian Andes, known for its nutritional and medicinal properties.
▶It has traditionally been used to enhance fertility and sexual function.
💊Maca is a plant native to the Peruvian Andes, known for its nutritional and medicinal properties.
▶It has traditionally been used to enhance fertility and sexual function.
