Peruvian
Peruvian Tacu Tacu with Sarsa Criolla & Sweet Plantains
A celebration of Afro-Peruvian culinary ingenuity: creamy canary beans and garlic white rice bound with a smoky ají amarillo and ají panca aderezo, pan-seared into a crackling golden-crusted skillet cake and served with caramelized sweet plantains and lime sarsa criolla.
The good part
Peruvian Culinary Heritage & Technique
Created by Afro-Peruvian cooks in Chincha and Lima to transform yesterday's beans (frejoles) and rice into a celebratory dish, Tacu Tacu relies on the starch of mashed canary beans and high-heat pan searing to create a contrasting exterior crunch and creamy interior.
Make-Ahead & Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat warm dishes gently on the stovetop with a splash of vegetable broth, and add fresh lime juice, herbs, or sarsa criolla just before serving.
Nutrition & Substitutions
Combining canary beans and rice forms a complete amino acid profile with 15g of plant protein and 12g of dietary fiber per serving. Naturally gluten-free, dairy-free, and nut-free.
Gather
Ingredients
- 2 cups cooked Peruvian canary beans (frijoles canario, mayocoba, or pinto beans) with 1/2 cup of their rich cooking liquid
- 2 1/2 cups cooked day-old Peruvian garlic white rice
- 4 tbsp extra virgin olive oil or avocado oil, divided
- 1 medium red onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp Peruvian ají amarillo paste
- 1 tbsp Peruvian ají panca paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 ripe black-spotted plantain (plátano maduro), peeled and sliced on the bias
- 1 medium red onion, julienned paper-thin, plus 2 tbsp lime juice and 1/4 cup cilantro (for Sarsa Criolla)
- 1 ripe avocado, sliced, for serving
- Sea salt and freshly ground black pepper
Make
Method
- 01Mash the canary beans: Place two-thirds of the cooked canary beans and their cooking liquid into a bowl and mash with a potato masher or fork into a thick, creamy paste, leaving the remaining third whole for texture.
- 02Build the smoky aderezo: Heat 2 tablespoons oil in a 10-inch skillet over medium heat. Add the finely diced red onion and cook for 7 minutes until soft and translucent. Stir in the garlic, ají amarillo paste, ají panca paste, cumin, and oregano; cook 3 minutes until deeply fragrant.
- 03Unite beans & rice into masa: Add the mashed and whole beans to the skillet and simmer for 2 minutes, then fold in the cooked white rice. Stir and press vigorously over medium heat until the mixture forms a cohesive, savory dough (masa). Season to taste with salt and pepper.
- 04Pan-sear the golden crust: For a family-style skillet cake (or 4 individual torpedoes), drizzle the remaining 2 tablespoons oil around the hot skillet, shape the bean-and-rice mixture into a plump oval loaf, and cook undisturbed over medium-high heat for 5 to 6 minutes until a deep golden, crackling crust forms underneath. Flip or roll onto a warm platter crust-side up.
- 05Caramelize the plantains & serve: In a separate pan, sear the ripe plantain slices in a little oil for 2 minutes per side until caramelized. Serve the crispy tacu tacu topped with bright lime-cilantro sarsa criolla alongside sweet plantains and avocado.
Keep cooking
Swaps, storage, and useful next steps.
Combining canary beans and rice forms a complete amino acid profile with 15g of plant protein and 12g of dietary fiber per serving. Naturally gluten-free, dairy-free, and nut-free.