Tacu Tacu (Peruvian Rice and Bean Cake)

Method

1. 1

   Mash about two-thirds of the black beans with a fork, leaving the rest whole for texture, adding a splash of the reserved can liquid if the mash seems dry.

2. 2

   Heat 2 tablespoons of oil in a skillet and soften half the onion and half the garlic for 3 minutes; stir in the aji amarillo paste and cook 1 minute more.

3. 3

   Off the heat, mix in the rice, mashed and whole beans, the remaining raw onion and garlic, salt and pepper until evenly combined into a sticky mass.

   💡 It should hold together when pressed — add a spoonful of the reserved bean liquid if it's crumbly.

4. 4

   Heat the remaining oil in the skillet over medium heat. Divide the mixture into 4 portions, press each into a thick oval patty, and fry until a deep golden crust forms, about 4 minutes per side.

   💡 Press down gently with the spatula partway through to help the crust set evenly.

5. 5

   Meanwhile, fry the eggs in a separate pan to your liking, yolks left soft.

6. 6

   Slide each tacu tacu onto a plate, top with a fried egg, and finish with cilantro.