Peruvian Tacu Tacu

Name: Peruvian Tacu Tacu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1½ cup (255 g) Canary beans, cooked, drained and cooked (canned or freshly cooked); 1½ cup (240 g) White rice, cooked, cooked (leftover rice is ideal); 3 tablespoon (45 g) Ají amarillo paste; 1 onion (150 g) Yellow onion, medium, finely diced; 3 cloves (15 g) Garlic, finely minced; 3 tablespoon (45 ml) Vegetable oil, for cooking; to taste Salt; to taste Black pepper; 2 tablespoon (8 g) Fresh cilantro, finely chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

Tacu tacu is a beloved Peruvian comfort dish that transforms cooked rice and beans into a crispy, golden pan-fried cake flavored with ají amarillo (Peruvian yellow chile paste). This humble, economical side—traditionally made with leftovers—is hearty, savory, and deeply satisfying. Often served with a fried egg on top and fresh lime on the side.

Prep: 10 min
Cook: 15 min
Total: 25 min
Makes: 4 portions (one 8-inch cake)

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Steps

Before you start

Have cooked rice and beans ready—leftovers work perfectly
Measure out ají amarillo paste before you start
Use a heavy-bottomed or cast-iron skillet for even browning
Have a wide spatula handy for flipping

1
Combine base mixture
- In a mixing bowl, lightly mash the cooked canary beans with a fork, breaking them up but leaving some pieces intact for texture.
- Add the cooked rice and ají amarillo paste.
- Using a wooden spoon or spatula, fold everything together gently until the mixture is evenly colored yellow and the ingredients are well combined.
- The mixture should feel moist and hold together when pressed.
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Ready when: Mixture is evenly colored yellow and holds together when pressed
Tip: Don't overmix—you want some bean pieces to remain visible for texture
2
Cook aromatics
- Heat 1 tablespoon of vegetable oil in the 10-inch skillet over medium heat.
- Add the diced onion and sauté for 2 to 3 minutes, stirring occasionally, until soft and translucent.
- Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
3
Combine with aromatics
- Pour the warm onion and garlic mixture into the bean-rice bowl and fold until evenly distributed.
- Season generously with salt and black pepper to taste.
- If using fresh cilantro, fold it in now.
- The mixture should be moist, well combined, and taste well-seasoned with savory flavor and a hint of heat and sweetness from the ají amarillo.
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Ready when: Mixture is well combined and seasoned to taste
Tip: Taste a small spoonful and adjust salt and pepper before cooking
4
Cook the tacu tacu
- Add the remaining 2 tablespoons of oil to the skillet and heat over medium-high heat until the oil shimmers and is just beginning to smoke slightly.
- Working carefully, press the bean-rice mixture into the hot skillet with a spatula or the back of a wooden spoon, spreading it evenly to fill the pan and form a cake about ¾-inch (2 cm) thick.
- Let the cake cook undisturbed for 4 to 5 minutes without stirring.
- You should hear a gentle sizzle and smell a toasted aroma.
- The bottom will begin to brown and crisp, and the edges will start to pull away from the pan sides.
- Using a wide spatula, carefully loosen the edges all around, then carefully flip the cake in sections (flip half at a time) or, if you are confident, flip the entire cake in one smooth motion.
- Cook the second side for 3 to 4 minutes until it is also golden brown and crispy throughout.
- Transfer to a serving plate.
- The finished tacu tacu should be a cohesive cake with a golden, crispy exterior and a warm, well-seasoned interior.
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Ready when: Both sides are deep golden brown and crispy, cake holds together when cut
Tip: Do not stir while the first side cooks—you want a crispy crust to form. If the cake is browning too quickly, lower the heat slightly to medium. A wide, sturdy spatula is your best tool for flipping

Good to know

Tips

This dish is perfect for using up leftover rice and beans—a classic way to reduce kitchen waste while creating something delicious
For a traditional Peruvian meal, serve tacu tacu topped with a fried egg and accompanied by fresh lime wedges, diced tomato-onion salsa, or ají rojo (red chile sauce)
Tacu tacu is best eaten warm, soon after cooking, when the exterior is crispiest. Cold leftovers can be crisped up again in a skillet
A cast-iron skillet is ideal—it distributes heat evenly and helps you achieve an extra-golden, crispy exterior

Make ahead

The bean-rice mixture can be prepared up to 2 hours ahead, covered, and refrigerated until ready to cook. Bring to room temperature for 10 minutes before cooking, or cook from cold (add 1–2 minutes to cooking time).

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months wrapped in plastic wrap and foil. Reheat in a skillet over medium heat, 3–4 minutes per side, or in a 325°F (160°C) oven for 10–15 minutes until heated through.

Substitutions

Canary beans, cooked → Butter beans, Great Northern beans, or chickpeas. Canary beans are traditional and ideal, but other cooked beans work; avoid red beans, which can discolor the dish and overpower the ají amarillo
Ají amarillo paste → 2 tablespoon ají amarillo powder mixed with 1 tablespoon oil. Powder creates a slightly drier texture but delivers the same flavor. As a last resort, use ½ teaspoon turmeric for color only, though the authentic flavor will be lost
Vegetable oil, for cooking → Olive oil, avocado oil, or other neutral oil. Any high heat-tolerant oil works; avoid delicate oils like sesame or walnut
Fresh cilantro, finely chopped → Fresh parsley or omit entirely. Cilantro adds freshness, but tacu tacu is delicious without it. Parsley is a mild substitute