Tacu tacu is a Peruvian dish for using up leftovers, made by combining rice and beans cooked 1 day earlier and frying the mixture into a flat cake. Often topped with a fried egg and plantain, it makes a hearty breakfast.
Heat some of the oil and sauté the onion, garlic, and hot pepper over medium heat for 6 minutes.
Add the mashed beans and rice and stir to combine. Season with salt to taste.
Shape the mixture into a flat cake and fry it in the remaining oil over medium heat for 4–5 minutes, until golden on both sides.
Top with a fried egg and serve hot.
Store in a covered container in the refrigerator for 2 days. Reheat in a skillet to preserve the texture. Allergen: Based on the ingredient list, this contains egg. Check package labels for other allergens.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
