Rocoto relleno
Author: 
Recipe type: Appetizer, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 10 rocotos
  • ½ cup sugar
  • ⅓ cup vegetable oil
  • 6 tablespoons aji panca paste
  • 1 lb. sirloin tips, finely cut in small squares
  • 2 bay leaves
  • 2 lb. red onions, diced
  • ¼ teaspoon sugar
  • 2 tablespoons peanuts, toasted and ground
  • ½ teaspoon dried oregano
  • 5 black olives, seeded
  • 2 hard-boiled eggs, chopped
  • 1 tablespoon parsley leaves, chopped
  • 2 tablespoons black raisins
  • 3 eggs
  • 1 can unsweetened evaporated milk
  • Salt and pepper
  • *
  • 2 lb. waxy potatoes, boiled, peeled and thickly sliced
  • 8 oz. queso fresco (fresh white cheese) in thick slices
  • 1 teaspoon aniseed
  • 1½ cups unsweetened evaporated milk
  • 1 tablespoon butter
  • 4 eggs
  • Salt and pepper
Instructions
  1. To tame the heat of the rocotos, cut the top of each one and using a spoon scrape the seeds and ribs from the inside. Be very careful, and it´s wise to use gloves to protect your hands, and wash them well when you finish. DO NOT touch your eyes!
  2. Put the rocotos in a pan with water to cover, a tablespoon of sugar, bring to a boil, turn off the heat, discard the water. Add more fresh water and repeat this operation three times. Drain and cool the rocotos. Reserve.
  3. Meanwhile, in a saucepan over high heat, warm the oil, add the aji panca paste, beef and bay leaves. When cooked, add the onion, ¼ teaspoon sugar, salt and pepper.
  4. Add the peanuts, oregano, olives, hard-boiled eggs, parsley, raisins, salt and pepper.
  5. Fill the rocotos with this mixture. Accommodate in a rectangular or square pyrex or baking pan.
  6. In a bowl, beat one egg with one can of evaporated milk, salt and pepper, and pour over the rocotos.
  7. Beat two eggs until very thick and put a tablespoon over each rocoto. Then cover with the reserved tops.
  8. Bake for 15 minutes in a 350F oven. Serve with the potato gratin.
  9. *
  10. To make the potato gratin: Butter a baking pan or a pyrex, make one layer of potato slices, cover with queso fresco and a sprinkling of aniseed. Repeat three times.
  11. In a bowl whip the four eggs until very thick, add evaporated milk, salt and pepper. Pour over the potatoes and cheese.
  12. Bake in a 350F oven until golden and thick.
Recipe by PERU DELIGHTS at https://perudelights.com/rocoto-relleno-fire-in-your-mouth/