Name: Rocoto relleno
Total time: 50 min
Yield: 6 personnes
Cuisine: Péruvienne
Ingredients: 6 rocoto pepper(s); 250 g queso fresco; 100 ml unsweetened condensed milk; 200 g sugar; 500 g beef tenderloin; 2 red onion(s); 150 g peanuts; 100 g black olive(s); 100 g golden raisins; 6 egg(s); 100 g panca chili paste; 100 g yellow chili paste; 100 g ground garlic; 1 pinch cumin; 1 pinch oregano; 1 pinch salt; 1 dash vegetable oil; 500 g ice cubes

Recipe

50 min Medium

5.0 (1 review)

Servings

6 personnes

Ingredients

Instructions

Preparing the rocoto peppers

1Wash the rocotos, carefully cut off their tops, and set aside.
2Remove the seeds and internal veins with a small spoon, without piercing the base.
3Place the rocotos and their tops in a saucepan of cold water with a little sugar and a splash of vinegar.
4Bring to a boil, cook for 5 minutes.
5Plunge the rocotos into ice water to stop the cooking, then drain thoroughly.

Preparing the filling

6Cut the meat into small dice and season with salt, pepper, and cumin.
7Heat a little oil in a pan and brown the meat, then set it aside.
8In the same pan, sauté the onion until soft.
9Add the garlic, panca chili paste, and yellow chili paste.
10Stir in the oregano, raisins, olives, and ground peanuts.
11Put the meat back in the pan, add a little water or stock, and simmer for a few minutes.
12Off the heat, add the diced hard-boiled eggs and set aside.
13In a bowl, beat the eggs with the milk, sugar, and a pinch of salt.

Assembling the rocotos rellenos

14Fill the rocotos with the stuffing.
15Add a spoonful of the egg and milk mixture inside.
16Place a slice of queso fresco on top.
17Close with the rocoto tops.

Cooking the rocotos rellenos

18Bake for 10 minutes at 180°C.

Serving suggestion

19Remove from the oven and serve hot, with a pastel de papas.

About this dish

An iconic specialty of the city of Arequipa, rocoto relleno showcases the rocoto, a fleshy, intensely fragrant Andean chili pepper. Stuffed with a preparation of spiced beef, olives, and raisins, then topped with melted cheese, it illustrates the richness of Arequipan cuisine.