A criollo leftover dish turned into skillet pride. Rice and beans come together with ají amarillo and a savory aderezo, staying creamy inside while the pan builds a deeply toasted exterior. It is the kind of dish you start making on purpose, even when there are no leftovers to rescue.
Turn what you find into an experience you can actually bring to your kitchen.
Finely chop the red onion and remove the thick ribs from the ají amarillo before chopping it. Heat a little over one third of the oil in a wide skillet and cook the onion for 5 to 6 minutes, until translucent and beginning to color around the edges. Add the ground garlic, ají, cumin, oregano, pepper, and seven tenths of the salt; cook for another 2 to 3 minutes, stirring, until the chile is soft and the aderezo smells fully cooked rather than raw.
Add the cooked beans to the aderezo and mash roughly half of them against the pan with the spoon, leaving the rest textured. Fold in the cooked white rice, water, and remaining salt; cook over medium heat for 4 to 5 minutes, until the rice and beans form a moist, cohesive mixture that pulls away from the pan when pushed, without drying out or turning into a purée. Transfer it to the bowl and let it cool for 5 minutes.
Divide the mixture into 4 portions and shape thick ovals with your hands or a spoon, pressing only enough for them to hold together. Wipe out the skillet and heat the remaining oil over medium-high heat; add the portions with space between them, working in batches if needed. Leave them undisturbed for 4 to 5 minutes, until the underside has a deeply toasted layer and releases easily when you slide the spatula underneath.
Turn each tacu tacu only once and cook the second side for 3 to 4 minutes, until firm and toasted without drying out the center. Move it straight to the plate and serve hot; if it holds its shape when cut while the inside stays creamy, you hit the right point. And that is it—take the first bite while the skillet is still hot: there is nothing second-rate about this leftover revival 😌
