Tacu Tacu (Peruvian Rice and Bean Cake)

Ingredients

• 2 cups Cooked rice
• 2 cups Cooked beans (e.g., cannellini or black)
• 1 medium Onion
• 1 tbsp Aji Amarillo paste
• 3 tbsp Vegetable oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 Fried egg
• 1 cup Salsa Criolla (Peruvian onion relish)

Instructions

1. 1In a large bowl, combine the 2 cups of cooked rice and the 2 cups of cooked beans.
2. 2Finely chop the 1 medium onion. Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium heat (350°F/175°C). Add the chopped onion and cook, stirring often, until it is softened and looks translucent, about 5-7 minutes.
3. 3Stir in the 1 tablespoon of Aji Amarillo paste and cook for 1 minute more, stirring constantly, until it smells fragrant.
4. 4Add the 2 cups of cooked rice and 2 cups of cooked beans mixture to the skillet. Add the 0.5 teaspoon of salt and the 0.25 teaspoon of black pepper. Mix everything together thoroughly.
5. 5Cook the rice and bean mixture, stirring occasionally, until it starts to clump together and hold its shape, about 10-15 minutes. You will see it becoming more cohesive.
6. 6Form the rice and bean mixture into one large cake or 4 individual patties. You can do this directly in the skillet or by transferring it to a plate to shape before returning it to the pan.
7. 7Add the remaining 1 tablespoon of vegetable oil to the skillet and heat over medium heat (350°F/175°C). Carefully place the tacu tacu cake or patties into the hot oil. Fry for 5-8 minutes per side, until it is golden brown and has a crispy crust.
8. 8Serve the tacu tacu hot. Top each serving with a 4 fried egg and 1 cup of Salsa Criolla.

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