Entree: Peru – Afro-Peruvian – Tacu tacu (Rice and Bean Pancake)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (about 400 g) cooked white rice
- 2 cups (about 450 g) cooked canary beans or pinto beans, drained and lightly mashed
- 1 large egg (about 1 3/4 oz (50 g)), beaten
- 1 medium yellow onion, finely chopped (about 5 1/4 oz (150 g))
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 2 tbsp (30 ml) ají amarillo paste (or 2 tbsp (30 g) mashed yellow pepper if unavailable)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) vegetable oil, plus extra for frying
- 2 tbsp (30 g) butter (optional, for richer flavor)
- 2 beef steaks (bistec), approx. 8 oz (225 g) each, thinly sliced or pounded thin (such as sirloin steak)
- 2 large eggs, about 1 3/4 oz (50 g) each (for frying and serving)
- 1 small bunch fresh cilantro, chopped (about 0.53 oz (15 g))
- 1 lime (for salsa and finishing)
- For salsa criolla: 1 medium red onion, thinly sliced (about 4 1/4 oz (120 g)); 2 limes, juiced (about 4 tbsp (60 ml)); 1 tbsp (15 ml) vegetable oil; 2 tbsp (8 g) chopped cilantro; salt and pepper to taste

Show original ingredient measurements

- 2 cups (about 400 g) cooked white rice
- 2 cups (about 450 g) cooked canary beans or pinto beans, drained and lightly mashed
- 1 large egg (about 50 g), beaten
- 1 medium yellow onion, finely chopped (about 150 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) ají amarillo paste (or 2 tbsp / 30 g mashed yellow pepper if unavailable)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) vegetable oil, plus extra for frying
- 2 tbsp (30 g) butter (optional, for richer flavor)
- 2 beef steaks (bistec), approx. 8 oz (225 g) each, thinly sliced or pounded thin (such as sirloin steak)
- 2 large eggs, about 50 g each (for frying and serving)
- 1 small bunch fresh cilantro, chopped (about 15 g)
- 1 lime (for salsa and finishing)
- For salsa criolla: 1 medium red onion, thinly sliced (about 120 g); 2 limes, juiced (about 60 ml); 1 tbsp (15 ml) vegetable oil; 2 tbsp (8 g) chopped cilantro; salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl, combine the cooked rice and mashed beans. Add the beaten egg, ají amarillo paste, ground cumin, salt, and pepper. Mix thoroughly until the mixture holds together; mash further if needed. Stir in 1/4 cup (60 ml) vegetable oil and the chopped cilantro. Adjust seasoning.
2. Make the salsa criolla: toss the thinly sliced red onion with lime juice (from 2 limes), 1 tbsp (15 ml) oil, chopped cilantro, and a pinch of salt and pepper. Let rest at room temperature to mellow while you cook.
3. Heat a large nonstick or cast-iron skillet over medium heat and add a drizzle of oil. Sear the steaks: season thin steaks with salt and pepper and cook 1–2 minutes per side (for thin steaks) until browned and cooked to your liking. Remove and keep warm; slice against the grain when ready to serve.
4. In the same skillet, add butter (if using) and an additional 2–3 tbsp (30–45 ml) oil. Shape the rice-and-bean mixture into four large patties (about 1 to 1½ inches (2.5–4 cm) thick). Carefully place patties in the hot skillet and press slightly. Fry over medium heat until a deep golden crust forms, about 6–8 minutes per side, lowering heat if they brown too quickly.
5. While the patties finish, fry 2 large eggs in a separate small skillet sunny-side up or to desired doneness, seasoning lightly with salt and pepper.
6. To assemble, place one tacu tacu patty per plate, top with sliced steak and a fried egg. Spoon salsa criolla over or alongside, and garnish with extra cilantro and a lime wedge. Serve immediately.

1. In a large bowl, combine the cooked rice and mashed beans. Add the beaten egg, ají amarillo paste, ground cumin, salt, and pepper. Mix thoroughly until the mixture holds together; mash further if needed. Stir in 1/4 cup (60 ml) vegetable oil and the chopped cilantro. Adjust seasoning.
2. Make the salsa criolla: toss the thinly sliced red onion with lime juice (from 2 limes), 1 tbsp (15 ml) oil, chopped cilantro, and a pinch of salt and pepper. Let rest at room temperature to mellow while you cook.
3. Heat a large nonstick or cast-iron skillet over medium heat and add a drizzle of oil. Sear the steaks: season thin steaks with salt and pepper and cook 1–2 minutes per side (for thin steaks) until browned and cooked to your liking. Remove and keep warm; slice against the grain when ready to serve.
4. In the same skillet, add butter (if using) and an additional 2–3 tbsp (30–45 ml) oil. Shape the rice-and-bean mixture into four large patties (about 1 to 1½ inches / 2.5–4 cm thick). Carefully place patties in the hot skillet and press slightly. Fry over medium heat until a deep golden crust forms, about 6–8 minutes per side, lowering heat if they brown too quickly.
5. While the patties finish, fry 2 large eggs in a separate small skillet sunny-side up or to desired doneness, seasoning lightly with salt and pepper.
6. To assemble, place one tacu tacu patty per plate, top with sliced steak and a fried egg. Spoon salsa criolla over or alongside, and garnish with extra cilantro and a lime wedge. Serve immediately.