Recipes

Peruvian Rice and Bean Pancakes (Tacu Tacu)

Serves 4

| Prep Time: 15 mins

| Cook Time: 1 hour 15 mins

| Total Time: 1 hour 30 mins

You may need: Aji Panca

Discover The Recipe

Peruvian rice and bean pancakes (Tacu Tacu) is a beloved dish of Peru’s comida criolla, or creole cuisine, with deep Afro-Peruvian roots. Leftover rice and canary beans are formed into a pancake and fried to use simple and low cost ingredients to form a nutrient dense and delicious meal. Invented by the resourceful hands of African slaves who repurposed discarded rice by combining it with locally available canary beans, garlic and chili pepper, tacu tacu gets its name from the native Quechua word ‘taku’ which means “mixed,” and is a fitting summation of creole foodways. Birthed out of necessity in the coastal plantations of colonial Peru, comida criolla fuses African, Inca, Japanese, Chinese and Spanish culinary traditions, a melange of culinary traditions that cements Peru’s status as a gastronomical powerhouse.

Dishes like tacu tacu have kept creole culinary traditions alive for centuries, and are a mainstay in home and restaurant kitchens throughout Peru. In this version of tacu tacu, beans and rice are pan-fried until crispy and generously flavored with our fruity Piquant Post Aji Panca Spice, which we source exclusively from Peru to ensure authenticity. A crucial ingredient in Peruvian menus , aji panca chilis have a complex, berry-like fruitiness, hints of smoke and a mild but discernible heat that works wonders to add layers of flavor. Serve this rice and bean pancake alongside roasted vegetables, fresh seafood, eggs, tofu and grilled meats, and tie everything together with an extra pinch of aji panca for added zing. Be sure to try the Aji Panca in soups, BBQ rubs, and fish stews, or pair it with chocolate and citrus for a lovely and unique spin on desserts.

Ingredients

2 cups cooked Peruvian beans (or use cannellini beans)
1 cup cooked brown rice
2 tsp Piquant Post Aji Panca
1 tsp salt
4 Tbsp vegetable oil
Garnish: cilantro, sliced red onion, lime wedges

Notes

These pancakes are delicious topped with egg for breakfast.

Tacu Tacu are a great use for leftover rice and beans! Try adding your favorite chopped veggies for some extra nutrition. You can also roll the pancakes and stuff them for Tacu Tacu Rellenos!

Add leftover steak or chicken for a complete meal! Or serve them with shrimp for Tacu Tacu de Camarones.

Instructions

Cook the Peruvian beans and rice according to package instructions. Peruvian beans take about 1 hour to cook from dried. Drain the beans well once done. To make the tacu tacu mix, add the cooked Peruvian beans, brown rice, Aji Panca and salt to a medium mixing bowl. Mash together with a potato masher if you have one. Or, simply mash the mixture with a fork.

Heat the vegetables in a non-stick pan. Form the rice and bean mixture into 1/4” thick pancakes about 3”-4” in diameter. Place the pancakes in the pan and cook until crispy on both sides, about 2-3 minutes per side.

Cook the pancakes in batches and arrange them on a plate to serve.

Garnish the pancakes with cilantro, red onion and lime wedges.

Alternatives & Substitutions

Peruvian beans are medium sized tan beans common in Peru. If you don’t have these available, cannellini beans or lentils are a great substitute!
You can use canned beans rather than leftover cooked beans. Cannellini beans are a great option! Be sure to rinse them well when you open the can!
Looking for more delicious Aji Panca recipes? Try our Vegan Chaufa, Rococo Relleno or Tallarin Saltado.
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