Tacu Tacu

Method

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1. Toss the red onion with the lime juice, coriander, chilli and salt in a bowl and leave for 15 minutes while you cook.

   Mark done Start 15 min timer

2. Heat 1 tablespoon of oil in a large frying pan over medium heat and cook the chopped onion for 5 minutes. Add the garlic, ají paste and cumin and cook for 2 minutes.

   Mark done Start 5 min timer

3. Add half of the beans and mash them roughly into the pan. Stir in the rest of the beans, the rice and the salt and cook for 3 minutes, mixing well.

   Mark done Start 3 min timer

4. Shape the mixture into 4 oval cakes about 2 cm thick.

   Mark done

5. Heat 1 tablespoon of oil in a non-stick or cast-iron pan over medium-high heat and fry the cakes two at a time for 4 to 5 minutes per side, until a deep golden crust forms. Use the remaining oil for the second batch.

   Mark done Start 4 min timer

6. Fry the eggs in a little oil until the whites are set and the yolks are runny.

   Mark done

7. Top each cake with a fried egg and a spoonful of salsa criolla.

   Mark done

Chef’s Tips

• Use cold, day-old rice. Warm rice is too wet and the cakes fall apart.
• Leave the cakes alone while they fry. Moving them breaks the crust before it forms.
• Mash about half of the beans. They act as glue for the cake.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Sliced avocado
• A cold beer
• Fried plantains

Storage & Reheating

Best eaten fresh. Keep the mixture in the fridge up to 2 days and fry the cakes just before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.