Tacu Tacu

Name: Tacu Tacu
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 300 g leftover beans; 300 g rice; 1 onion; 1 steak — optional; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Tacu Tacu is a beloved staple in Peruvian criollo kitchens, where it transforms humble leftovers into a comforting masterpiece. Traditionally crafted from the remnants of yesterday's rice and beans, it finds its place on the table any day of the week, offering a practical yet flavorful solution to reduce waste. In the hands of a family cook, Tacu Tacu becomes a centerpiece, ready to be shared among loved ones.

The dish boasts a savory and satisfying profile, merging tender rice and creamy beans into a crispy, golden exterior that yields to a soft interior. The addition of a perfectly seasoned steak adds a meaty richness that complements the base, while the onion offers a sweet undertone. Generously seasoned with fine sea salt, it’s a dish that invites you to savor every bite.

Ingredients

300 gleftover beans
300 grice
1onion
1steak — optional
to tastefine sea salt

Method

Begin by finely chopping 1 onion. Cut the steak into thin strips or bite-sized pieces, depending on your preference. Season the steak generously with fine sea salt, ensuring each piece is well coated. Set aside the steak to allow the salt to penetrate while you prepare the other ingredients.
In a large skillet or frying pan, heat a generous amount of oil over medium heat. Add the chopped onion to the pan and cook slowly, stirring occasionally. You want the onion to become soft and translucent, which will take about 5 to 7 minutes. This slow cooking releases the onion's natural sweetness, forming a flavorful base for the Tacu Tacu.
Once the onion is soft, add 300 g of leftover beans to the pan. Stir to combine the beans with the onions, mashing them slightly with the back of a spoon or spatula. This helps to blend the flavors and create a cohesive mixture. Allow the beans to heat through, absorbing the flavors from the onion.
Add 300 g of cooked rice to the pan with the beans and onions. Stir well to ensure the rice is evenly distributed and coated with the mixture. Press the mixture down into the pan with the back of a spatula to form a compact, cohesive mass. Cook for several minutes until the bottom develops a golden-brown crust, which is a signature texture of Tacu Tacu.
While the rice and bean mixture is forming its crust, heat a separate pan over high heat with a bit of oil. Once the oil is shimmering, add the seasoned steak pieces. Sear the steak quickly, allowing each side to brown and develop a flavorful crust. The steak should be cooked to your desired level of doneness, typically a few minutes per side for medium.
Once the steak is cooked, remove it from the heat and let it rest briefly. Meanwhile, check the Tacu Tacu for seasoning. Taste a small portion and add more fine sea salt if needed, keeping in mind that the steak will also contribute saltiness.
To serve, cut the Tacu Tacu into wedges or portions directly in the pan. Plate each portion with a serving of the seared steak on top or alongside. Enjoy this hearty, flavorful dish with family or friends, embracing the communal spirit of Peruvian home cooking.