Tacu Tacu with Beef

Step 1

Combine cooked rice, beans, diced red onion, and cilantro in a bowl. Season with salt and pepper and mix until well combined.

Step 2

Form the mixture into 2 thick patties, about 3 inches in diameter and 1 inch thick. Press firmly so they hold together.

Step 3

Heat 3 tablespoons of oil in a 10-inch skillet over medium-high heat until shimmering.

Step 4

Carefully place patties in the skillet and fry for 4-5 minutes per side until golden brown and crispy. Transfer to a plate.

Step 5

In the same skillet, add 1 tablespoon of oil over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.

Step 6

Add beef slices and season with cumin, salt, and pepper. Stir-fry for 2-3 minutes until cooked through and lightly browned. Set aside.

Step 7

Add a bit more oil to the skillet and crack both eggs into it. Fry sunny-side up for 3-4 minutes until whites are set but yolks remain runny.

Step 8

Meanwhile, toss sliced red onion with lime juice and a pinch of salt to make a quick escabeche (pickled onion relish).

Step 9

Place one crispy tacu tacu patty on each plate. Top with sautéed beef and a fried egg.

Step 10

Garnish with pickled red onion, fresh cilantro, and a small dollop of ají amarillo paste if desired. Serve immediately.