Peruvian Rocoto Relleno Recipe
The Rocoto Relleno is a dish that every spicy lover should try. Its main ingredient, the rocoto, is one of the many varieties of chili peppers native to Peru. This dish mixes the flavors of a meat-based filling, with a spice that does not burn in the mouth like other peppers and when you taste it you feel a sweet spot that makes it exquisite. Let's get it ready!
How to Prepare Rocoto Relleno
Preparing a delicious Stuffed Rocoto is easier than you think, the two main tricks are to choose the glossiest and smoothest rocoto you find, that is, not a wrinkle on the outside and then thoroughly clean the inside of the seeds and veins that are the source of your itching.
|🔪 Prep Time||30 minutes|
|🍲 Cook Time||15 minutes|
|⏲️ Total Time||45 minutes|
|🍽️ Servings||12 servings|
|🔥 Calories||160 calories|
- 12 very red and fresh rocotos
- 400 grams fresh cheese medium point of salt cut into thick slices
- 6 large white potatoes, boiled and peeled
- 4 fresh eggs
- 1 cup of evaporated milk
- 6 tablespoons of sugar
For the filling:
- 600 grams of steak ground or finely chopped
- 200 grams finely chopped red onion
- 100 grams of roasted and ground peanuts
- 100 grams of pitted black olives
- 100 grams of blonde raisins
- 4 boiled eggs (cooked)
- 2 tablespoons of ground panca chili
- 1 teaspoon minced garlic
- 1 teaspoon of pepper
- 1/2 teaspoon oregano
- 1/4 tsp cumin
- 1/4 cup vegetable oil
- Salt to taste
- Wash the hot peppers well and cut the top of each one, approximately one finger, leaving the stem, these will be the caps of the already stuffed hot pepper (see the photo at the beginning of the article).
- Scoop out the core containing the seeds and veins around the walls, use a spoon and be very careful not to break it.
- Fill the pot with water, add 2 tablespoons of sugar and place the hot peppers and caps, once it breaks the boil, drain them and repeat the process 3 times, adding the 2 tablespoons of sugar each time. In this way the rocoto is whitened, its function is to reduce itching.
- After the third boiling, remove the hot peppers and leave them in a bowl with cold water while we make the filling, so they maintain their texture.
- Place the 1/4 cup of vegetable oil in the pan, once hot add the onion, garlic and cumin, brown them until the onion is transparent (approximately 5 minutes).
- Add the meat, the panca pepper, the oregano, the peanuts, the pepper and salt to taste, mix everything very well so that the flavors permeate each other and the color is uniform. Leave it on medium heat until the meat is cooked and there is no liquid in the pan (approximately 10 minutes).
- Meanwhile, drain the raisins and chop them into cubes, do the same with the olives and the boiled eggs.
- When the meat is ready, add the raisins, olives and hard-boiled eggs and mix well.
- With a medium spoon fill each rocoto with the filling up to the top, add a sheet of fresh cheese on top and cover it with its lid.
- Cut the parboiled potatoes into slices and place them at the bottom of the pyrex.
- Beat the 4 fresh eggs with the milk and season with salt and pepper.
- Finally, arrange the rocoto peppers in the pyrex on the potato base and before putting them in the oven bathe them with the egg mixture.
- Heat the oven to 200 degrees Celsius and bake for 15 minutes until the cheese melts and they look golden.
- Separate it into portions and serve it warm, each rocoto must have its potato base.
If you want some even more delicious stuffed Rocotos, here below you have 3 interesting tips to take advantage of them. Bon Apetit!
Tips and tricks
- Red peppers are the best for baking and the bigger they are, the less spicy they are.
- If you don't use ground beef, you should chop it into very small pieces so that the filling has a good texture.
- To give more color to your table you can use a couple of hot peppers of each color (red, yellow and green).
The story of the origin of this dish has two versions, one fictional and the other closer to reality. The first of them is found in a story published by the Peruvian writer Carlos Herrera, called “The story of Manuel de Masías, the man who created the stuffed rocoto and cooked for the devil” , in which Manuel Masías narrates a well-known chef from Arequipa from the 18th century.
That first theory talks about the obsession with exploiting the culinary possibilities of the rocoto, Because his father's favorite food was a soup with hot peppers, meat and onions that made those who ate it cry, after years of experimenting he created what we know today as Stuffed hot pepper .
Years later, Manuel's daughter died and his soul was kidnapped by the Devil, so to get it back he had to make a pact with him. The challenge was, as the story mentions, "to prepare a great dinner that fills his belly to full satiety" and among the dishes served included the Rocoto Relleno.
According to the story, Manuel achieved his goal, that is, saving the soul of his daughter Delphine and as an additional achievement he also saved the Devil by turning him into an angel again. The another version is that since time immemorial this dish already existed and was served in the picadors in the rural areas of the mountains, then with the colony it was adopted by the bourgeoisie and became the typical dish of Arequipa .
Done, now you can tell us what you thought and how it went. comment, rate the recipe and share with your family and friends through social networks. Bon Apetit!
Here is a list of other delicious recipes for Peruvian Entries:
- Peruvian Fish Ceviche in a few steps
- Nutritious Quinoa or Quinoa Salad
- Prepare the delicious Stuffed Potato
- How to make Cause Stuffed with Chicken or Tuna
- Heart Anticuchos Recipe
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