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+ servings
An oval cast iron dish with tacu tacu, poached egg, salsa criolla, avocado with a print napkin and black flatware.

Tacu Tacu Recipe

Tamara Andersen
A flavorful and healthy way to use leftover beans and rice!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Main Dishes
Cuisine Peruvian
Servings 4 servings
Calories 216 kcal


  • 1 cup whole cooked Mayocoba beans or similar
  • 2 cups mashed cooked Mayocoba beans or similar
  • 1 ½ cups cooked rice quinoa or brown rice
  • 1 small red onion chopped
  • 2 tablespoons ají amarillo paste adjust to taste
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic minced
  • ½ cup broth or stock to loosen beans and rice if necessary
  • ½ teaspoon salt if beans and rice are salted, you may want to omit
  • several grinds pepper
  • 2 tablespoons vegetable oil


  • Prep your ingredients - Mash 2 cups of beans (1 cup remains whole). Rice should be cooked. Chop onion and mince garlic.
  • Sauté the aromatics - Over medium-high heat with a drizzle of oil, add the onion, ground cumin, minced garlic, and ají amarillo paste. Cook 2-3 minutes
  • Cook the rice and beans - Add the rice and both mashed and whole beans. Add some broth/stock to loosen if necessary. Season with salt and pepper.
  • Cook the patties - Form mixture into 4 oval or round patties. Add a bit more oil to a non-stick pan over medium-high heat. Place patties on the heat (do not crowd). Fry until golden and crisp; turn to cook the other side.
  • Serve - Top tacu tacu patties with chosen toppings and garnishes. We love eggs, so now is the time to cook the eggs. Enjoy!


Macronutrients are for 1 tacu tacu patty only. Toppings and garnishes will affect the total.


Serving: 1pattyCalories: 216kcalCarbohydrates: 38gProtein: 7gFat: 7g
Keyword leftover beans rice, Peruvian tacu tacu, tacu tacu recipe
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