PeruvianLunch

Recipe Story

origins & traditions

Tacu Tacu is a beloved dish born from Peru's coastal kitchens, originally created as a resourceful way to use leftover rice and beans. The name comes from the Quechua words meaning "mixed together." This iconic preparation transforms simple ingredients into a crispy, flavorful cake with a creamy interior. Traditionally served with a juicy bistec (steak) and topped with salsa criolla - a refreshing onion and lime relish - it represents the perfect marriage of African, indigenous, and Spanish influences in Peruvian cuisine. The dish gained popularity in Lima's picanterías and has become a staple lunch offering throughout Peru, celebrated for its satisfying textures and bold flavors that make it ideal for any occasion.

Instructions

step by step

0/6 done

Prepare the salsa criolla: Thinly slice 1 red onion and soak in cold water with lime juice for 10 minutes. Drain, add chopped cilantro, salt, and a drizzle of olive oil. Set aside.
In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the cooked white rice and black beans to the skillet. Mash together with a potato masher or wooden spoon, leaving some texture. Season with cumin, salt, and black pepper.
Form the mixture into 4 large patties. Cook undisturbed for 5-6 minutes until a golden crust forms on the bottom. Carefully flip and cook another 5 minutes until crispy on both sides. Keep warm.
Season beef steaks with salt and pepper. In another skillet, heat 1 tablespoon vegetable oil over high heat. Cook steaks 3-4 minutes per side for medium doneness. Let rest 5 minutes.
Place each tacu tacu cake on a plate, top with a steak, and garnish generously with salsa criolla. Serve immediately while the rice cake is crispy and the steak is hot.

Tacu Tacu con Bistec

4.2 (134)

A traditional Lima dish combining refried rice and beans into a golden crispy cake, topped with tender pan-fried steak and a vibrant salsa criolla. This hearty comfort food showcases Peru's rich culinary heritage.

medium

45 min

4 servings

Ingredients

0 of 11 checked

Tacu Tacu Base

3 cups Rice White, cooked and cooled
1 1/2 cups Black Beans, cooked and drained
4 cloves Garlic, minced

Protein

600 grams Beef Steak, cut into 4 pieces

Salsa Criolla

1 pieces Onions, thinly sliced
2 pieces Lime, juiced
3 tablespoons Cilantro, chopped

Cooking

4 tablespoons Vegetable Oil

Seasoning

1 1/2 teaspoons Cumin, ground
2 teaspoons Salt
1 teaspoons Black Pepper, freshly ground

Chef Tips

expert advice

•For the best texture, use day-old rice as it's drier and forms better patties.

•If using fresh rice, spread it on a sheet pan to cool and dry out for 30 minutes.

•The key to perfect tacu tacu is achieving that golden, crispy exterior while maintaining a creamy center - don't rush the cooking process.

•For authentic flavor, use canary beans (mayocoba) if available, though black beans work beautifully.

•Some cooks add a beaten egg to help bind the mixture.

•The salsa criolla benefits from sitting for at least 15 minutes to allow flavors to meld.

•The steak can be replaced with grilled chicken or pork chops.

Serving & Pairings

what goes well

•For variation, try topping with fried eggs, aji amarillo sauce, or serving alongside fried plantains.

Storage & Reheating

keeping it fresh

Storage

Store leftover tacu tacu cakes and steak separately in airtight containers in the refrigerator for up to 3 days. The salsa criolla is best fresh but can be refrigerated for 1 day, though the onions will become stronger. Keep components separated to maintain texture quality.

Reheating

Reheat tacu tacu cakes in a skillet with a little oil over medium heat for 3-4 minutes per side until crispy and heated through. Alternatively, reheat in a 375°F oven for 10-12 minutes. Reheat steak gently in a covered skillet over low heat for 2-3 minutes to avoid overcooking. Prepare fresh salsa criolla or refresh refrigerated salsa with additional lime juice and cilantro.