*Heat the oil in a pan, add and cook the onion, garlic, aji Amarillo and oregano.
*Add and stir the beans, mashing them with a wooden spoon, or even better, with a potato masher. Season with salt and pepper.
*Add the rice and continue stirring and mashing until the mixture is thick like a paste. Divide into four portions, fry every one and try to form a log moving the pan back and forth with a firm but light movement. The outside of the tacu tacu must be slightly crispy while the inside remains mushy.
*Serve with Salsa Criolla, fried egg, fried bananas, breaded steak, or anyway you like.
Recipe by PERU DELIGHTS at https://perudelights.com/tacu-tacu-when-less-is-more/