Celiac.com 11/02/2024 – Tacu Tacu is a classic dish with Afro-Peruvian roots, originally created as a way to use up leftover rice and beans. Over time, it has evolved into a popular and versatile dish that pairs well with meat or seafood. The heart of Tacu Tacu lies in its simplicity and rich flavors, made from fried rice and beans, which form a crispy crust on the outside while remaining tender inside. Traditionally, it’s gluten-free, but to ensure a celiac-safe version, make sure no wheat-based sauces or breading are used.
Gluten-Free Tacu Tacu Recipe
Ingredients:
2 cups cooked white rice
1 ½ cups cooked beans (can be black, pinto, or red beans)
1 small red onion, finely chopped
2 garlic cloves, minced
1 tbsp olive oil (for frying)
1 tsp ground cumin
Salt and pepper to taste
Optional: 1 fried egg per serving (for garnish)
Optional protein: grilled meat, chicken, or seafood (ensure gluten-free preparation)
Instructions:
Prepare the Mixture:
In a large bowl, combine the cooked rice and beans. Mash them slightly to help them stick together but still keep a few whole beans for texture.
Cook the Aromatics:
In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes. Season with cumin, salt, and pepper.
Form the Tacu Tacu:
Add the rice and bean mixture to the frying pan with the onions and garlic. Stir to combine everything evenly. Press the mixture into a large flat patty or multiple smaller patties.
Fry the Tacu Tacu:
Allow the patty to fry undisturbed for 5-7 minutes on one side until a crispy golden crust forms. Flip and repeat on the other side until the entire mixture is crispy.
Serve:
Serve Tacu Tacu hot, optionally topped with a fried egg and paired with grilled meat, chicken, or seafood.
Enjoy a gluten-free version of this Peruvian comfort food that’s both satisfying and rich in history!
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