Caiguas rellenas - Caiguas filled with beef, raisins and olives
Recipe type: Entree
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ¼ cup vegetable oil
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon tomato paste or ají panca paste
  • 1 pound ground beef
  • Salt and pepper
  • ⅓ cup raisins
  • ⅓ cup black olives, sliced
  • 2 hard-boiled eggs, chopped
  • 2 tablespoons parsley, chopped
  • 12 caiguas
  • Sauce
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, chopped
  • ½ cup red onion, chopped
  • 2 tomatoes, peeled, seeded and chopped
  • 1 cup beef broth or water
  • Salt and pepper
  1. Heat the oil in a pan over high heat, and sauté the onion and garlic, stirring a couple of times. When the onion is soft and translucent, add tomato paste or ají panca, stir for a few minutes and add the ground beef. Cook for 15 minutes over medium-low heat, stirring every now and then. If the mixture looks dry, add some water to make it moist (about ½ cup).
  2. Season with salt and pepper and continue cooking for 5 minutes. When ready, add raisins, black olives, hard-boiled eggs, and parsley. Turn off the heat and reserve.
  3. Wash the caiguas under cool water. Cut the tip of each one reserving them.
  4. Using a spoon take out the black seeds and veins of each caigua.
  5. Fill them with the beef mixture, place the reserved tips and place in a plate.
  6. To make the sauce: in a saucepan heat the oil, add garlic and onion and sauté until tender. Add the chopped tomatoes and cook until very soft. Add the beef broth, salt, and pepper. Place the filled caiguas one next to the other in one layer, cover the pan and cook over medium-low heat for 30 minutes.
  7. *If you want to thicken the sauce, at this point you may add 2 teaspoons cornstarch dissolved in water, and cook until the sauce looks slightly thick and shiny.
  8. Serve the caiguas immediately, with white fluffy rice, and some sauce.
  9. Note: These reheat beautifully, so leftovers are very welcome.
Recipe by PERU DELIGHTS at