Peruvian Tacu Tacu with Fried Egg and Salsa Criolla
A Peruvian Delight with a Crispy Twist
Tacu Tacu is a classic Peruvian dish featuring a tasty combination of leftover rice and beans, perfectly fried and topped with a sunny-side-up egg and vibrant Salsa Criolla.
- 1 h 20 min
- 4
- Intermediate
Ingredients
For the Tacu Tacu Base
For the Fried Egg
For the Salsa Criolla
Preparation
Marinating the Salsa Criolla
Combine ingredients
Combine the sliced red onion, tomato, chili, lime juice, and cilantro in a bowl.
Season
Season with salt and mix well.
Refrigerate
Let it marinate for at least 30 minutes in the refrigerator.
Adjust spice levels in the Salsa Criolla by varying the amount of fresh chili.
Preparing the Tacu Tacu Base
Mix rice and beans
In a large mixing bowl, combine the chilled rice and drained beans.
Add aromatics
Add the chopped red onion, minced garlic, and aji amarillo paste.
Season and combine
Season with salt and pepper, and mix until combined.
Ensure the Tacu Tacu mixture holds together before forming patties.
Cooking Process
Forming Patties
Wet your hands slightly and form the rice-bean mixture into patties.
Frying the Tacu Tacu
Heat olive oil in a non-stick pan over medium heat, and fry the patties until golden brown on each side.
Cooking the Eggs
In another pan, heat vegetable oil over medium heat, and fry eggs sunny-side-up until whites are firm.
Plating & Serving
Peruvian Tacu Tacu with Fried Egg and Salsa Criolla
Peruvian Tacu Tacu with Fried Egg and Salsa Criolla
Plating & Serving
Place a Tacu Tacu patty on each plate, top with a fried egg, and generously spoon Salsa Criolla on the side.