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Picture this: you’re craving something hearty, yet healthy and full of flavor. You want a dish that not only satisfies your hunger, but also transports your taste buds to an exciting culinary destination. Look no further, my friend! This tacu tacu-inspired bowl, complete with creamy avocado and a perfectly fried egg, is your ticket to a delicious adventure in Peruvian cuisine. Originating from the African slaves in colonial Peru, tacu tacu is a traditional dish that combines rice, beans, and spices, making it a fantastic way to reinvent leftovers or to whip up a scrumptious meal from scratch.
This recipe will guide you through the creation of a mouthwatering dish that packs a nutritional punch, thanks to its blend of protein, fiber, and healthy fats. The combination of warm, spiced rice and beans with cool, silky avocado is a symphony of textures, and the crowning glory of a golden, yolky fried egg takes this bowl to new heights. Whether you’re discovering tacu tacu for the first time or you’re a seasoned aficionado, this bowl offers a fresh spin on a time-honored classic. So, are you ready to embark on a culinary voyage and savor the rich flavors of this tacu tacu style bowl with avocado and fried egg? Dive into the recipe below and let the adventure begin!
Yield & Servings:
This recipe serves 4 people.
2 cups cooked rice
1 cup cooked beans (black or kidney)
½ cup chopped onion
½ cup chopped tomato
¼ cup chopped cilantro
2 cloves garlic, minced
¼ cup vegetable oil
Salt and pepper, to taste
2 avocados, sliced
Optional: hot sauce or salsa for serving
Notable Equipment & Tools:
Large skillet or frying pan
Knife and cutting board
Step 1: Gather and Prep Your Ingredients
All ingredients ready? Let’s begin!
Step 2: Mix Cooked Rice and Beans
In a large mixing bowl, combine the cooked rice and beans. Set aside.
Step 3: Sauté Chopped Onion
Heat 2 tablespoons of vegetable oil in a large skillet or frying pan over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Step 4: Add Flavorful Tomato and Cilantro
Add the chopped tomato, minced garlic, and chopped cilantro to the skillet. Cook for another 2-3 minutes, until the tomatoes are softened.
Step 5: Incorporate Rice and Beans, Season, and Sauté
Stir in the rice and bean mixture into the skillet. Season with salt and pepper to taste. Cook for 5-7 minutes, stirring occasionally, until the rice and beans are heated through and slightly crispy. Divide the rice and bean mixture evenly among 4 bowls.
Step 6: Cook Eggs to Your Preferred Doneness
In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat. Crack the eggs into the skillet and cook for 2-3 minutes, until the whites are set but the yolks are still runny. You can also cook the eggs longer if you prefer them more well-done.
Step 7: Top with a Fried Egg and Garnish with Sliced Avocado
Place a fried egg on top of each bowl of rice and beans. Arrange the sliced avocado around the egg.
Step 8: Serve and Savor Tacu Tacu Bowls
Serve the tacu tacu style bowls immediately, with hot sauce or salsa on the side if desired. Enjoy!
Substitutions & Alternatives:
Fear not, dear cooks! We’ve got you covered with some creative swaps and alternatives to ensure your tacu tacu style bowls are just as scrumptious, even if you’re missing a few ingredients or have dietary restrictions.
Rice: Quinoa or couscous can be used in place of rice for a slightly different texture and flavor. These grains are also gluten-free and offer a fun twist on the classic tacu tacu.
Beans: Chickpeas, lentils, or even refried beans could be used in place of black or kidney beans. Feel free to use what you have on hand or experiment with your favorite legumes. The world is your culinary oyster!
Onion and garlic: If you’re all out of fresh onions and garlic, fret not! You can use onion powder and garlic powder instead. Substitute 1 teaspoon of each powder for their respective fresh counterparts.
Tomato: No fresh tomatoes? No problem! You can use canned diced tomatoes or even a couple of tablespoons of tomato paste mixed with a little water to keep the dish saucy and delightful.
Cilantro: If you’re one of those unfortunate souls who taste soap when eating cilantro (poor dears!), you can replace it with fresh parsley or even basil for a refreshing, herby twist.
Vegetable oil: Olive oil, canola oil, or even coconut oil can be used in place of vegetable oil. Just keep in mind that coconut oil will impart a slightly different flavor to your dish.
Eggs: For a vegan-friendly option, swap the fried egg for a tofu scramble. Simply crumble some firm tofu and cook it with a little turmeric, salt, and pepper in a skillet until heated through. Voilà! A delicious, plant-based alternative.
Avocado: No avocados? No worries! You can replace the avocado slices with a dollop of guacamole or even a handful of chopped, fresh cucumber for some added crunch and freshness.
Hot sauce or salsa: If you’re out of hot sauce or salsa, try topping your bowl with a drizzle of sriracha or a sprinkle of red pepper flakes for that extra kick of spice.
Remember, cooking is all about experimentation and having fun in the kitchen. So, go ahead and get creative with your substitutions – you might just discover your new favorite flavor combination! Bon appétit!
Storage & Reheating
Let’s talk leftovers! Because let’s be honest, life gets busy, and having a delicious, ready-to-go meal the next day can be a lifesaver. So, fear not, my fellow home chefs, as this tacu tacu style bowl is totally storage and reheating-friendly.
First, make sure to store the different components of the dish separately to maintain their freshness and individual flavors. Place the rice and bean mixture in an airtight container, and pop it into the fridge, where it can be stored for up to 3-4 days. As for those luscious avocados, you’ll want to squeeze a little lemon or lime juice over the slices to prevent them from browning, then store them in a separate airtight container or wrap them tightly in plastic wrap. Avocado should be consumed within a day or two to avoid over-ripening. Finally, wrap any leftover fried eggs in aluminum foil and refrigerate them for up to 2 days.
When it’s time to reheat and enjoy your leftovers, there’s a bit of culinary science involved to make sure everything tastes just as scrumptious as the first time around. For the rice and beans, place them in a microwave-safe bowl, add a splash of water (this will help prevent them from drying out), and cover with a microwave-safe lid or plate. Reheat on high for 1-2 minutes, or until heated through, stirring halfway to ensure even heating.
If you’re lucky enough to have leftover eggs, there’s a nifty trick to reheating them without turning them into rubbery little frisbees. Fill a small saucepan with water and bring it to a gentle simmer. Place the foil-wrapped eggs in the simmering water for about 2-3 minutes, just until they’re warmed through. Marvel at your beautifully reheated eggs, still perfectly runny and delicious!
As for the avocado slices, enjoy them cold as a refreshing contrast to the warm dish. Simply arrange them around your reheated rice, beans, and egg, and voila! You’ve got yourself a tasty, satisfying meal that’s just as delightful as the first time you made it. Don’t forget to add a dash of hot sauce or salsa for an extra kick. Buen provecho!
Tacu Tacu style bowls are all about pizzazz and personalization. So, unleash your inner chef and have fun experimenting with these serving suggestions:
1. Go Global: In the spirit of celebrating global culinary heritage, mix things up by using different types of rice and beans for a tasty twist. Try Jasmine rice with chickpeas or Basmati rice with cannellini beans for a delightful fusion of flavors.
2. Veg Out: To make this recipe vegetarian-friendly, simply replace the fried egg with a delicious plant-based alternative like crumbled tofu, tempeh, or even a dollop of hummus. These protein-packed options will keep the vegetarians at your table happy and satisfied.
3. Meaty Magic: If you’re looking to amp up the protein, feel free to add your favorite cooked meat, like shredded chicken, diced ham, or ground beef. You can also go for a surf-and-turf vibe by topping the bowls with sautéed shrimp or grilled fish.
4. Cheese Please: Add a sprinkle of cheese to take your Tacu Tacu style bowls to new heights. Queso fresco, cotija, or shredded Monterey Jack are all excellent options that will melt beautifully over the warm rice and beans.
5. Garnish Galore: Don’t be shy with the garnishes! Add a dollop of sour cream, a spoonful of guacamole, or a sprinkling of chopped green onions to enhance the flavors and textures of your Tacu Tacu style bowl. As they say, garnish is the spice of life (or something like that).
6. Spice It Up: If you’re a fan of fiery flavors, add a few dashes of hot sauce or a spoonful of spicy salsa to your bowl. Keep an assortment of hot sauces on hand for guests to customize their own heat level – just be sure to have a pitcher of water nearby to extinguish any flaming taste buds!
7. Family Style: For a fun and interactive dining experience, set up a Tacu Tacu style bowl bar with all the fixings. Let everyone build their own bowl with their choice of rice, beans, toppings, and garnishes. This way, even the pickiest eaters will be happy with their customized creation.
Now that you’re equipped with these serving ideas, it’s time to don your apron and whip up a batch of Tacu Tacu style bowls. Whether you’re hosting a dinner party or just cooking for the family, these customizable, mouthwatering bowls are sure to become a crowd favorite. Happy cooking!
Variations & Customization
This delightful Tacu Tacu style bowl is a versatile dish that can easily be adapted to accommodate various dietary preferences and restrictions. Here are some ideas on how to make this dish more inclusive for everyone at your table:
1. Vegan: To make this dish vegan-friendly, simply omit the eggs and replace them with your favorite plant-based protein. Some great choices include pan-fried tofu, tempeh, or seitan. You could also add sautéed mushrooms or a vegan cheese to give some extra depth of flavor.
2. Gluten-free: Good news for our gluten-sensitive friends – this recipe is already gluten-free! Just make sure that you’re using gluten-free ingredients, such as gluten-free soy sauce, if you’re adding any to the dish.
3. GAPS/AIP: To make this dish suitable for the GAPS or AIP diet, you’ll need to make some substitutions. Replace the rice with cauliflower rice to make it grain-free. Also, swap the beans for cooked, diced vegetables like zucchini or carrot to keep it legume-free. Lastly, use coconut oil or ghee instead of vegetable oil for a more GAPS/AIP-friendly fat.
4. Keto: For those on a ketogenic diet, you can transform this dish into a low-carb delight by replacing the rice with cauliflower rice. You can also swap the beans with lower-carb veggies like spinach or kale. And don’t forget to add in some extra healthy fats, like a dollop of sour cream or a sprinkle of shredded cheese!
5. Other popular variations: This Tacu Tacu style bowl is a fantastic canvas for your culinary experimentation! Play around with different types of beans or rice, such as pinto beans or brown rice. You can also mix in additional vegetables, like bell peppers or corn, for some extra color and crunch. And for a little extra protein, consider adding some grilled chicken, shrimp, or even marinated steak.
So whether you’re catering to a specific dietary requirement or simply want to put your own spin on this delicious dish, you now have a smorgasbord of options to choose from. Embrace the culinary adventure and create a Tacu Tacu style bowl that will have your taste buds dancing with delight! Bon appétit!
Notes & Tips
- Rice matters: To maximize the flavor and texture of your tacu tacu style bowls, use day-old cooked rice. This not only helps you save time but also repurpose leftovers. Day-old rice is drier and firmer, which ensures it won’t turn mushy when mixed with beans and vegetables.
- Bean flexibility: Feel free to use your favorite beans in this recipe. Black and kidney beans are classic choices, but pinto, navy, or even chickpeas would work well too. Canned beans are a great time-saving option; just make sure to drain and rinse them thoroughly before using.
- Spice it up: For an extra kick, try adding some chopped jalapeño or serrano peppers to the onion and garlic mixture. If you’re not a fan of heat but still want to add some depth of flavor, consider adding a teaspoon of ground cumin or smoked paprika to the rice and bean mixture.
- Get creative with toppings: The beauty of this recipe is its versatility. In addition to avocado, you can top your tacu tacu style bowls with shredded cheese, crumbled cotija cheese, sour cream, or even some crushed tortilla chips for added crunch.
- Cooking eggs to perfection: To ensure perfectly cooked eggs, don’t overcrowd the skillet. Cook them in batches if needed. For sunny-side-up eggs, cover the skillet with a lid to help the whites set faster while keeping the yolks runny. For over-easy eggs, carefully flip them halfway through cooking and cook for an additional 1-2 minutes.
- Make it a full meal: Serve your tacu tacu style bowls with some warm corn tortillas or crusty bread on the side, and you have yourself a satisfying and delicious meal that’s perfect for breakfast, lunch, or dinner.
- Celebrating global culinary heritage: Tacu tacu is a traditional Peruvian dish made by combining rice and beans to form a patty, then frying it until crispy. This recipe takes inspiration from this classic dish by using similar ingredients and flavors, but in a more approachable bowl format that’s perfect for home cooks of all skill levels. Enjoy this tasty tribute to a beloved international favorite!
Using uncooked or undercooked rice and beans: To make sure your tacu tacu style bowls turn out perfect, ensure that both the rice and beans are fully cooked before you start. Using uncooked or undercooked ingredients can lead to a chewy, hard, or unevenly cooked dish. If you’re short on time, you can use canned beans (just rinse and drain them first) or leftover rice.
Overcrowding the skillet: Make sure you use a large skillet or frying pan for this recipe. An overcrowded skillet can lead to uneven cooking and a lack of that delicious, slightly crispy texture we’re aiming for. Give your rice and beans enough space to mingle with the onion, tomato, and cilantro mixture for a harmonious flavor union.
Not seasoning enough: Don’t be shy with the salt and pepper! Seasoning your dish properly is crucial to bring out the flavors of the rice, beans, and veggies. Taste as you go, and don’t hesitate to adjust the seasonings to your preference. Remember, it’s always easier to add more seasoning than to fix an over-seasoned dish.
Overcooking the eggs: If you want that ooey-gooey, runny egg yolk to mix with your rice and beans, then pay close attention to the cooking time. Cook the eggs for 2-3 minutes for runny yolks, or longer if you prefer a more well-done egg. But beware, there’s a fine line between a perfectly cooked egg and one that’s overcooked, so keep an eye on them as they cook.
Forgetting to serve with salsa or hot sauce: While the tacu tacu style bowls are delicious on their own, a drizzle of salsa or hot sauce can elevate the dish to a whole new level of flavor. Don’t miss out on this final touch that adds an extra kick to your meal.
Not being adventurous with the recipe: Embrace the global culinary heritage! Feel free to get creative with this dish by incorporating your favorite veggies or spices, or swapping out the beans for another type. The world is your culinary oyster.
Now that you’re armed with the knowledge to avoid these common mistakes, go forth and conquer the kitchen with your newfound tacu tacu style bowl prowess! Bon appétit!
Health Risks & Benefits
Feast your eyes (and taste buds) on this delightful, nutritious, and globally-inspired dish! Tacu Tacu style bowls pack a punch in terms of flavor, but did you know they’re also quite the health champions? Let’s dive into the health benefits and potential concerns tied to this scrumptious recipe.
First and foremost, this dish features the classic culinary duo of rice and beans. Hailing from various culinary traditions worldwide, rice and beans provide a complete protein source for vegetarians and meat-eaters alike. They also contain essential amino acids which help build and maintain muscle strength. Talk about a power couple!
The addition of avocado not only adds creaminess and rich flavor to the dish but also brings in a healthy dose of monounsaturated fats. These good fats help reduce bad cholesterol levels and support overall heart health. Plus, they’re downright delicious.
Onions, tomatoes, garlic, and cilantro contribute essential vitamins, minerals, and antioxidants to the mix. These colorful, flavorful ingredients can help strengthen the immune system and reduce inflammation.
Like icing on the cake (or, in this case, the egg on the rice), the fried egg adds an extra protein boost and a variety of essential vitamins and minerals, including vitamin D and B12. If you’re concerned about the potential health risks tied to frying, consider using a healthier oil or opting for a poached or soft-boiled egg instead.
As for potential health risks, those with food allergies or sensitivities should be cautious. For example, those with an egg allergy can choose to omit the egg or substitute it with a suitable alternative. Additionally, be mindful of your salt intake when seasoning the dish, as excessive salt consumption can lead to high blood pressure and other health issues.
In conclusion, this tacu tacu style bowl is a tasty, nutritious choice for a satisfying meal. With its diverse ingredients and adaptability, it’s a dish that can offer a wealth of health benefits while accommodating different diets and preferences. So go ahead, dig in, and relish the flavors of this global culinary gem!
Recipe History & Context
Get ready to embark on a delicious culinary journey to South America! The tacu tacu style bowl recipe we have here takes inspiration from a traditional Peruvian dish called Tacu Tacu. This beloved staple has been nourishing and delighting Peruvians for centuries, and now it’s time for you to discover its scrumptious secrets too!
Tacu Tacu is made primarily with rice and beans, which are not only a worldwide source of comfort food but also boast a long history of cultivation in Peru. Beans have been grown in the Andean region since around 1200 BCE, while rice was introduced to the region by Spanish colonizers in the 16th century. It’s no wonder that these two nutritious and flavorful ingredients have become a harmonious duo in Peruvian kitchens!
The fusion of rice and beans in Tacu Tacu is more than just a tasty pairing – it’s a lesson in culinary resourcefulness. Historically, this dish was a clever way for Peruvian families to repurpose their leftover rice and beans from the previous day’s meal. By frying them together with aromatic herbs and spices, they transformed yesterday’s leftovers into a whole new mouthwatering experience. Today, Tacu Tacu style bowls continue to celebrate this spirit of resourcefulness, while also offering an opportunity to get creative with additional ingredients, like eggs and avocado.
Our tacu tacu style bowl recipe pays homage to its Peruvian roots while also embracing a more contemporary presentation, by bringing the classic flavor combination into a bowl format that’s perfect for brunch or a casual dinner. The addition of runny fried eggs and creamy avocado slices elevates this humble dish into a delightful feast for your taste buds. And who wouldn’t want to dig into that?
So, next time you find yourself with some leftover rice and beans, grab your skillet and get ready to whip up a delicious tacu tacu style bowl. Not only will you be joining in on a rich culinary tradition, but you’ll also be putting those leftovers to excellent use – and trust us, your taste buds will thank you!
While this recipe suggests using black or kidney beans, feel free to use your favorite beans! Pinto, cannellini, or even garbanzo beans would work well. The beauty of tacu tacu style bowls is their versatility, making them the perfect vessel for culinary experimentation. So, channel your inner Peruvian chef and use whatever beans make your taste buds dance!
Absolutely! Tacu tacu style bowls are all about embracing culinary diversity and spicing things up. Feel free to use any rice you have on hand, such as jasmine, basmati, or even brown rice. Just keep in mind that different types of rice may require different cooking times, so be sure to follow the appropriate cooking instructions for the rice you choose.
To make this recipe vegetarian, simply omit the fried egg or replace it with your favorite plant-based egg substitute. For a vegan-friendly version, substitute the egg and use vegan cheese or tofu scramble as a topping instead. Additionally, make sure to use a plant-based oil, like the vegetable oil suggested in the recipe, for cooking.
Absolutely! Feel free to load up your tacu tacu style bowl with more veggies of your choice. Consider adding bell peppers, corn, zucchini, or even kale for some extra nutrients and flavor. After all, the more colorful your dish is, the more likely it is to taste like a fiesta in your mouth!
If you’re looking to add some extra heat without using hot sauce or salsa, consider adding some chopped jalapeño or habanero peppers to the skillet when cooking the onion and tomatoes. Another option is to sprinkle some crushed red pepper flakes or cayenne pepper into the rice and bean mixture for a sneaky kick that’ll tango with your taste buds. Just remember, when it comes to spicing up your dish, a little goes a long way!
- Large skillet or frying pan
- Mixing Bowl
- Knife and cutting board
- 2 cups cooked rice
- 1 cup cooked beans black or kidney
- ½ cup chopped onion
- ½ cup chopped tomato
- ¼ cup chopped cilantro
- 2 cloves garlic minced
- ¼ cup vegetable oil
- Salt and pepper to taste
- 4 eggs
- 2 avocados sliced
- Optional: hot sauce or salsa
- Combine cooked rice and beans in a mixing bowl.
- Heat 2 tbsp vegetable oil in a skillet. Cook onion for 3-4 minutes.
- Add tomato, garlic, and cilantro. Cook for 2-3 minutes.
- Stir in rice and bean mixture. Season with salt and pepper. Cook for 5-7 minutes.
- Divide mixture among 4 bowls.
- Heat 2 tbsp oil in skillet. Cook eggs for 2-3 minutes.
- Place a fried egg on each bowl. Arrange avocado slices around the egg.
- Serve immediately with hot sauce or salsa if desired.