From Humble Leftovers to Culinary Star: Peru's Garlicky Rice & Bean Pancake (Tacu Tacu)
Details
Crispy on the outside, creamy on the inside, and packed with a garlicky punch.
Ingredients
*For the Tacu Tacu
*For the Salsa Criolla
*For Serving (Optional)
Instructions
Prepare the Garlic Sofrito
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped red onion and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic, ají amarillo paste, and dried oregano. Cook for another 2-3 minutes until fragrant, being careful not to burn the garlic.
Combine the Mixture
In a large bowl, lightly mash about half of the cooked beans with a fork or potato masher until they form a rough paste. Add the rest of the whole beans, the cooked rice, and the garlic sofrito from the skillet. Mix everything together thoroughly until it forms a cohesive, thick mixture. Season generously with salt and pepper to taste.
Shape and Fry the Tacu Tacu
Divide the rice and bean mixture into four equal portions. Heat the remaining tablespoon of oil in a large non-stick skillet over medium-high heat. Place one portion of the mixture into the hot pan and, using a spatula, shape it into a thick, oval-shaped patty.
Get it Crispy
Cook for 6-8 minutes on the first side, without moving it, until a deep golden-brown crust forms. Carefully flip the tacu tacu using a large spatula (or by sliding it onto a plate and inverting it back into the pan) and cook the other side until equally crispy. Repeat with the remaining portions.
Make the Salsa Criolla
While the tacu tacu is cooking, prepare the salsa criolla. In a small bowl, combine the thinly sliced red onion, ají, cilantro, lime juice, and a drizzle of olive oil. Season with salt and toss to combine.
Serve Immediately
Serve the hot, crispy tacu tacu immediately. It is traditionally "montado" (mounted) with a fried egg and served alongside a seared steak and fried plantains, with a generous spoonful of fresh salsa criolla on top or on the side.
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