Peruvian Tacu Tacu with Fried Egg and Salsa Criolla
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Salsa Criolla
- 1
Combine ingredients
Combine the sliced red onion, tomato, chili, lime juice, and cilantro in a bowl.
- 2
Season
Season with salt and mix well.
- 3
Refrigerate
Let it marinate for at least 30 minutes in the refrigerator.
Tip: Adjust spice levels in the Salsa Criolla by varying the amount of fresh chili.
Preparing the Tacu Tacu Base
- 1
Mix rice and beans
In a large mixing bowl, combine the chilled rice and drained beans.
- 2
Add aromatics
Add the chopped red onion, minced garlic, and aji amarillo paste.
- 3
Season and combine
Season with salt and pepper, and mix until combined.
Tip: Ensure the Tacu Tacu mixture holds together before forming patties.
How to Make Peruvian Tacu Tacu with Fried Egg and Salsa Criolla
Total time: 1 h 47 min · Yields 4 servings
- 1
Forming Patties
Wet your hands slightly and form the rice-bean mixture into patties.
- 2
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.
- 3
Cooking the Eggs
In another pan, heat vegetable oil over medium heat, and fry eggs sunny-side-up until whites are firm.
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