Choritos a la Chalaca in Peruvian style are a delight for the palate. Tasty mussels or clams bathed in a sauce of onion, tomato, and chili. A colorful and undoubtedly delicious appetizer for the taste buds.
This recipe has its origin in the rich culinary tradition of the Peruvian coast.
We hope you enjoy each step and delight in the final result!
Before you begin, we recommend as an alternative the delicious recipe from Farofa on a friendly site.
Choritos a la Chalaca in Peruvian Style
Ingredients
20 Choritos
2 Medium red onions
1 Aji rocoto
1 Yellow chili
2 Medium tomatoes
6 Lemons
100 grams of Culantro
1 pinch of Salt
1 pinch of Pepper
2 tablespoons of Vegetable oil
2 Cooked corn cobs
Preparation
Step 1 : Mussels must be carefully cleaned with a brush to remove impurities, then rinsed with plenty of cold water.
Step 2 : Next, they are boiled over low heat until the shells open.
Step 3 : Once open, remove from hot water and let cool.
Step 4 : Then, fully open the shells, remove the pulp and set aside in a container.
Step 5 : The rocoto chili and yellow chili must be deveined, diced into small cubes, as well as the tomatoes, onion, and culantro.
Step 6 : Debranch the corn, squeeze the lemons, and mix all these ingredients in a container, adding salt, pepper to taste, and oil.
Step 7 : Let the mixture rest.
Step 8 : Add the pulp of the corn to the reserved pulp and cover with the prepared sauce, repeating the process until all the pulp is used.
If you liked this recipe, you’ll surely love the dishes at Sopaipillas chilenas or Falafel de lentejas from our recipe collections.
