The stuffing rocoto is a very typical dish of the Peruvian city of Arequipa, hence it is popularly known as Arequipa. It is one of the most characteristic preparations in the region, in addition to the popular potato cake. The Arequipa stuffing rocoto is made from rocoto, a spicy fruit of rounded shape that occurs mainly in the area. In addition, they are filled with beef marked with the typical dressings of Peru, where the panca chili cannot be missing. They even attribute popular legends to the origin of the dish, this being a delicacy offered to Satan himself in exchange for the release of some souls. Hence its characteristic red and the spicy color of this dish. It is true or not, from recipesgratis we do not want you to miss this delicious preparation. To transport you for a few minutes to Peru, we tell you how to prepare a Arequipa stuffed rocotus in a simple and traditional way. We leave you step by step and everything you need to know to get an infallible dish. Lets do it!
| 🚻 4 Diners | 🕘 45m | 🍵 Media | 🤯 |
| Ingredients to make Arequipa stuffed rocoto: |
| 6 medium red rocotos 250 grams of beef 100 grams of fresh cheese (paria) 50 grams of raisins 2 boiled eggs ¼ cup of milk (60 milliliters) 1 red onion 1 tablespoon of ground garlic 1 tablespoon yellow pepper paste 1 tablespoon dessert of chili pep oregano ¼ cup of white vinegar 1 egg |
| ADDITIONAL CHARACTERISTICS: Average cost, little spicy, |
Ingredients to make Arequipa stuffed rocoto:
1. First, clean the rocotes very carefully, since they can cause itching or ardor in the hands. Correct them from the top and reserve. Also, clean the interior removing the nuggets.
Trick: To reduce the spicy rocotes to the maximum, the cooking water changes after 10 minutes. Boil again until you get the desired texture.
2. Prepare the ingredients of the fillers: ground beef, chopped onion for dressing, ground garlic, yellow pepper pastes and panca chili and also the tomato paste.
3. Heat a pan with a stream of oil and start sealing beef. Season with salt and pepper to taste.
4. Once the meat is cooked, retire it of the fire and reserve. In the same pan, sauce the red onion along with the ground garlic.
5. When it is slightly transparent, add yellow pepper and panca and cook for a few minutes. Next, incorporate already cooked meat and tomato paste. Season with salt and pepper to taste and add cumin and oregano.
Trick: You can also prepare the dressing with ground roasted peanut, which will give a different touch to the filling.
6. To end the filling, add the raisins and eggs sanctioned in small pieces. Test, rectify salt and reserve.
7. Press the oven at 180 ºC. Then, place the rocotes on an oven container and fill them with a couple of tablespoons of the stir -fry.
8. In a container, add the egg and milk. Beat strongly until the mixture thickens a little. Watch it on each stuffed rocot for a better cooking in the oven.
9. Finally, cover each rocoto with fresh cheese sheets and place its lid. Bake at 200 ºC for approximately 20 minutes.
Trick: You can also prepare stuffed rocoto to the pot. The preparation is the same, you just have to change the cooking mode.
10. The temperature and cooking time will depend on each oven. When they begin to brown, your Arequipa stuffed rocotes will be ready. Remove them and let them rest for a few minutes. It is still hot and enjoy!
