Arequipean stuffed rocoto is a very popular Peruvian dish. The rocotos are filled with marinated meat seasoned with the typical flavors of Peru, where aji panca cannot be missing.
This dish has its roots in the region of Arequipa, known for its rich culinary tradition. It is said that the original recipe arose from the combination of indigenous and Spanish influences, creating a unique fusion of flavors and cooking techniques.
Feel free to try this delicious recipe!
Arequipean stuffed rocoto
Ingredients
10 Rocotos
50 grams of Sugar
2 Lemons
Oil
200 grams of Chopped onion
9 grams of Chopped garlic
30 grams of Ground aji panca
400 grams of Ground or chopped beef
1 pinch of Salt
5 grams of Oregano
50 grams of Toasted ground peanut
2 Hard-boiled eggs
250 grams of Queso paria
2 Eggs
250 milliliters of Evaporated milk
125 milliliters of Water
1 pinch of Pepper
Preparation
Step 1 : To prepare this dish, begin by cutting off the tops of the rocotos and removing seeds and veins with a teaspoon.
Step 2 : It’s important to wash them thoroughly inside and out, using gloves to protect your hands and avoiding touching your eyes or face.
Step 3 : In a pot with ice water and a tablespoon of sugar, place the rocotos and bring to a boil.
Step 4 : Once the water boils, turn off the heat and drain the rocotos.
Step 5 : Repeat this process 3 times, changing the water and adding sugar each time.
Step 6 : Then, drain the rocotos well and set aside.
Step 7 : In another pan, heat oil over medium heat and fry the aji panca.
Step 8 : Subsequently, add the ground meat along with laurel leaves and onion.
Step 9 : Meanwhile, heat oil in another pan over medium-high heat, add the aji panca and fry.
Step 10 : Next, add the chopped meat, laurel leaves, onion, a teaspoon of sugar, salt to taste, mix well, and turn off the heat.
Step 11 : Add the peanut, oregano, olives, hard-boiled eggs, parsley, and raisins.
Step 12 : Season with salt and pepper, mix, and stuff the rocotos with this mixture.
Step 13 : In another bowl, beat the eggs with evaporated milk, salt, and pepper, and pour over the stuffed rocotos.
Step 14 : Finally, bake for 45 minutes at 175°C.
