Tacu Tacu with Beef
A classic Peruvian comfort dish of crispy fried rice and bean patties topped with sautéed beef, served with a fried egg and tangy onion relish. Rich, savory, and deeply satisfying.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
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Open the appInstructions
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.
Tools you’ll need
- 10-inch skillet
- mixing bowl
- measuring cups and spoons
- knife and cutting board
- spatula
- tongs
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