How to make Tacu Tacu: Peruvian Beans and Rice

Are you searching for a convenient and delicious way to make use of leftover rice and beans? Look no further than this Peruvian Tacu Tacu recipe! This blog will introduce you to the origins of Tacu Tacu, explain its popularity in Peru, and provide easy-to-follow steps for preparing this wholesome dish no matter where you are. Enjoy a cost-effective and nutritious meal in no time!

What is Tacu Tacu?

Tacu Tacu is a traditional Peruvian dish that originated as a way to repurpose leftover rice and beans. Typically served with a variety of meats, seafood, or fried eggs, Tacu Tacu may seem unassuming at first, but it is actually a very delicious and filling meal that is beloved by Peruvians across the country.

The interesting aspect of Tacu Tacu is its versatility. Since it is typically prepared from the leftovers of the previous night, it can be enjoyed at any time of day - for breakfast, lunch, or dinner! The base recipe remains the same, but common additions include chorizo, eggs, avocado, chicken, fish, and vegetables, which can be interchanged to suit personal taste.

When was Tacu Tacu first created?

Tracing its origins back to the colonial era, Tacu Tacu is a fusion of Peruvian cuisine and the culinary influences introduced by African slaves who were brought to Peru and had to creatively utilise the leftover food they were often provided.

Tacu Tacu is believed to have its roots in the Quechua word "t'akuy," meaning "to mix." It is a straightforward yet flavourful dish that continues to be highly regarded in Peru, enjoyed both on its own and as a complement to dishes like Lomo Saltado, Seco de Res, or Mariscos.

How to make Peruvian Tacu Tacu

As Tacu Tacu is normally prepared using the leftovers of the night before, you may be able to skip some of the steps below. If you're preparing Tacu Tacu from scratch, follow the steps below:

1. Prepare the Rice: Start by washing the rice, and then fry garlic and onions in a pan on a low-medium heat. Add in the washed rice along with salted water and bring to the boil. Let the rice simmer until cooked.
   

2. Prepare the Beans: Canary Beans (Frijoles Canarios) are commonly used in Peru to make this dish. Rinse and soak the beans (ideally left overnight to soften), and then boil until tender. Fry garlic and onions in a pan, adding in the cooked beans along with seasoning such as salt, pepper and aji amarillo paste.
   

3. Mash the Beans: Mash the beans together until you achieve the desired smooth texture.
   

4. Fry into shape: Continue to fry until crispy and use the pan to mould into a pointed oval shape.
   

5. Serve: Serve your Tacu Tacu with your choice of side dishes or toppings, including fried eggs, steak, seafood or a salad.

Tacu Tacu Recipe

Prefer to watch along with a video to make your Tacu Tacu? Watch Chef Cecilia Tupac's video below on preparing a delicious Tacu Tacu from scratch.

Tacu Tacu Ingredients

• 3 cups of cooked beans

• 2 cups of cooked rice

• 1 onion

• 1 teaspoon of garlic paste

• 1 teaspoon of aji amarillo

• 1 teaspoon of aji panca

• 1 teaspoon of oregano

• Water/Chicken stock (as advised by rice/bean packet)

• Salt, pepper and cumin to taste