Peruvian Rice and Bean Cakes (Tacu-tacu)
Tacu-tacu Say it: TAH-koo TAH-koo
Tacu-tacu is a Peruvian rice-and-bean cake with Afro-Peruvian roots, beloved as a hearty everyday lunch. Cooked rice and beans are mashed with garlic, cumin and smoky ají panca, then fried until the outside is crisp and golden and the inside stays tender. It is a clever, satisfying way to use leftover rice and beans, and it tastes warmly savory, gently spicy and deeply comforting. In Peru it usually comes with fried eggs, steak or seafood, but the cake itself is simple and humble.
Peruvian Rice and Bean Cakes (Tacu-tacu)
Tacu-tacu
Pronounced TAH-koo TAH-koo
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Rice and bean mixture
For frying
Method
Put the drained beans in a bowl and mash about half of them with a fork, leaving some whole for texture. If using canned beans, rinse them well before draining.
Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Cook the onion for 5-6 minutes, until soft and golden at the edges, then add the garlic, ají panca, ají amarillo, cumin, salt and pepper and stir for 1 minute, until fragrant.
Add the rice and mashed beans to the skillet. Cook for 4-5 minutes, stirring and pressing the mixture together, until hot, cohesive and well seasoned. If it seems wet, cook a little longer; if it seems crumbly, press in a few more beans. Let cool for 10 minutes.
Divide the mixture into 4 equal portions and shape each into an oval cake about 1 inch (2.5 cm) thick. Damp hands or a small ring mold help keep the cakes neat.
Wipe out the skillet and heat 3 tbsp (45 ml) vegetable oil over medium heat. Fry the cakes for 4-5 minutes per side, until deep golden and crisp on the outside and heated through. Add a little more oil if the pan looks dry.
Serve the tacu-tacu hot, with fried eggs, steak, fried plantains or salsa criolla as you like.
Regional variant: Tacu-tacu con mariscos (Tacu-tacu with seafood)
Prepare and fry the tacu-tacu cakes as above. Meanwhile, sauté 1 lb (450 g) mixed shrimp and shellfish with garlic, ají amarillo, chopped tomato and a splash of white wine or fish stock until just cooked. Spoon the seafood over the hot cakes and finish with lime juice and chopped cilantro.
Cook's notes
- Cold leftover rice works best; freshly cooked warm rice makes the mixture gummy.
- Mash only part of the beans so the cakes hold together but still have a pleasant, slightly chunky texture.
- Fry over medium heat, not high, so the crust turns crisp before the center dries out.
Serve with
Fried eggs, breaded or grilled steak, fried plantains, salsa criolla and a cold chicha morada or beer.
Make ahead and storage
Shape the cakes up to 1 day ahead and refrigerate; fry just before serving. Leftovers keep for 3 days and reheat well in a skillet.
