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Peruvian tacu tacu with crisp rice and beans, steak, fried egg, avocado, and salsa criolla.

Peruvian Tacu Tacu with Steak

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Crisp-edged Peruvian rice-and-bean cake served with seared steak, fried egg, avocado, and salsa criolla.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Peruvian
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Tacu Tacu
  • 3 cups cooked white rice cooled
  • 2 cups cooked black beans drained
  • 1 medium red onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp aji amarillo paste
  • 1 tsp ground cumin
  • 2 tbsp vegetable oil
  • 1 tsp fine salt
Steak and Toppings
  • 12 oz beef sirloin steak
  • 2 tbsp vegetable oil divided
  • 4 large eggs
  • 1 large avocado sliced
  • 2 medium tomatoes diced
  • 1/2 medium red onion thinly sliced
  • 1 medium lime juiced
  • 1/4 cup fresh cilantro chopped
  • 1/2 tsp fine salt for salsa

Equipment

  • Large nonstick skillet
  • Cast-iron skillet
  • Mixing bowl
  • Chef's knife
  • Spatula

Method
 

Mix the Tacu Tacu:
  1. Warm 1 tablespoon oil in a skillet. Cook the chopped onion for 5 minutes, add garlic, aji amarillo, and cumin for 1 minute, then stir in beans, rice, and salt. Mash lightly until the mixture holds together.
Brown the Rice-and-Bean Cakes:
  1. Divide the mixture into four thick cakes. Heat the remaining oil and brown the cakes for 4 to 5 minutes per side, turning carefully, until a crisp crust forms.
Cook Steak and Serve:
  1. Season the steak and sear it in a hot cast-iron skillet for 3 to 4 minutes per side, then rest and slice. Fry the eggs. Toss tomatoes, sliced onion, lime juice, cilantro, and salsa salt. Serve each tacu tacu with steak, egg, avocado, and salsa criolla.

Nutrition

Calories: 690kcalCarbohydrates: 68gProtein: 42gFat: 30gSaturated Fat: 8gCholesterol: 240mgSodium: 850mgFiber: 10gSugar: 8g

Notes

  • Cool rice and beans bind more easily than freshly cooked ones; mash only enough to hold the cakes together.
  • The rice-and-bean mixture keeps for three days refrigerated; shape the cakes while cold and brown them just before serving.