Tacu Tacu (Tacu Tacu) — Peruvian Rice and Bean Skillet Cake

• 500 gcooked canary beans (with beans drained but not rinsed)
• 120 mlbean cooking liquid (reserved from the cooked beans)
• 600 gcooked long-grain white rice (chilled cooked rice gives the best texture)
• 1medium red onion (finely diced, about 150 g)
• 3 clovegarlic (finely minced)
• 2 tbspaji amarillo paste
• 1 tspground cumin
• 1 tspdried oregano
• 1.5 tspfine sea salt
• 0.5 tspfreshly ground black pepper
• 5 tbspvegetable oil (divided for sofrito and frying)
• 45 mlfresh lime juice
• 1aji limo chile (seeded and finely sliced)
• 10 sprigfresh cilantro (leaves roughly chopped)
• 4eggs

Instructions

1. 1

   Make the salsa criolla first so the onion can mellow while the tacu tacu cooks. Combine the sliced red onion, lime juice, aji limo chile, cilantro, and 0.25 tsp salt in a bowl, then toss firmly for 30 seconds and let stand for at least 15 minutes.

2. 2

   Heat 2 tbsp of the vegetable oil in a wide nonstick or well-seasoned cast-iron skillet over medium heat. Add the diced red onion and cook for 6 to 8 minutes, stirring often, until it is soft, glossy, and just beginning to turn golden at the edges.

3. 3

   Add the garlic, aji amarillo paste, cumin, oregano, 1.5 tsp salt, and black pepper to the skillet. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and the garlic smells fragrant but does not brown.

4. 4

   Add the cooked canary beans and 120 ml bean cooking liquid to the sofrito. Mash about half of the beans directly in the skillet with a potato masher or wooden spoon, leaving the rest partly whole so the finished cake has both creamy and distinct bean textures.

5. 5

   Fold in the chilled cooked rice and stir until every grain is coated with the seasoned bean mixture. Cook for 4 minutes over medium heat, pressing and turning the mixture, until it holds together when squeezed with a spoon.

6. 6

   Divide the mixture into 4 equal portions and shape each portion into an oval cake about 2.5 cm thick. Wipe the skillet clean, add 1.5 tbsp oil, and heat over medium-high heat until the oil shimmers.

7. 7

   Fry 2 cakes at a time for 4 to 5 minutes on the first side without moving them, so a deep golden crust forms. Turn carefully with a wide spatula and cook the second side for 4 minutes, adding the remaining 1.5 tbsp oil before frying the final 2 cakes.

8. 8

   In a separate small skillet, heat 1 tbsp vegetable oil over medium heat and fry the eggs until the whites are set and the yolks remain soft, about 3 minutes. Serve each tacu tacu hot with 1 fried egg on top and a generous spoonful of salsa criolla alongside.