Tacu-Tacu con Salsa de Champiñones al Ají (Crisped Canary Bean & Rice Cake) – Authentic Peru Recipe
Afro-Peruvian skillet classic: crispy-outside, creamy-inside bean-and-rice cake topped with savory mushroom sauce.
- Country of Origin
- 🇵🇪 Peru (South America, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Creamy canary/white beans and rice pan-seared into a golden torpedo cake, Sautéed mushrooms and sweet plantains, Ají amarillo, Garlic
Ingredients for Tacu-Tacu con Salsa de Champiñones al Ají (Crisped Canary Bean & Rice Cake) (4 Servings)
- 1.25 lbs (or 2.5 cups) creamy canary/white beans and rice pan-seared into a golden torpedo cake, prepped into bite-sized pieces
- 1.5 cups sautéed mushrooms and sweet plantains, washed and trimmed
- 1 cup savory garnish
- 1 medium onion and 3 cloves garlic, finely minced with ají amarillo
- 1.5 tbsp traditional Peru seasoning (garlic, oregano, cilantro, lime)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and ají amarillo for 2–3 minutes until softened and fragrant.
- Add creamy canary/white beans and rice pan-seared into a golden torpedo cake and sautéed mushrooms and sweet plantains along with garlic, oregano, cilantro, lime, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with savory garnish and serve straight from the skillet.