This delicious Peruvian recipe for stuffed hot peppers is perhaps one of Peru's most famous dishes. This is a traditional entree from Arequipa, a city in the Andes mountains. You can use meat to stuff it or any other ingredients you want. This recipe takes a bit of time to prepare but once you taste the end flavor you will agree that the effort is worth it and your hard work really pays off. This is a spectacular dish which is colorful, aromatic, and flavorful all at once.
This recipe contains pork, beef, pecans, butter, cream and more, and this extra special dish would be sure to impress at a dinner party. Perhaps you enjoy authentic Mexican food recipes, in which case you might want to add a Peruvian touch to your south of the border menu.
Pie Recipe
What Is Aji Panca?
This recipe calls for aji panca and that is a kind of chili which is often grown in Peru and features in many local recipes. It is smoky and fruity in flavor and has a dark red skin. You can get it dried or made into a paste in Latin food stores.
If you want to make your own paste for future recipes, take the seeds out and process the chilies in a food processor or blender with a little vegetable oil until you have a paste. You need to soak dried chilies in very hot water for about ten minutes before processing them. Store the paste in the refrigerator, in a glass jar.
What You Need For The Stuffed Chili Recipe:
- 7 wide-bottomed rocoto chilies
- 1/2 lb ground beef
- 1/4 lb ground pork
- 3/4 cup red vinegar
- 2 tablespoons heavy cream
- 1/2 glass dry white wine
- 3 tablespoons olive oil
- 3 tablespoons tomato sauce
- 1/2 cup beef stock
- 1/4 cup ground pecans
- 6 small cooked, peeled potatoes
- 1 chopped red onion
- 1 tablespoon aji panca paste
- 3/4 cup mozzarella
- 1/2 tablespoon all-purpose flour
- 1/4 cup butter
- 2 minced garlic cloves plus 2 chopped ones
- 1/2 cup grated parmesan
How To Make It:
Cut the tops off the chilies. Remove all the seeds and clean the inside. Cook them until soft in water with vinegar and salt. Next, make the filling. Add the ground garlic, onion, and butter to a pan, stirring them well over a moderate heat. Add the aji panca paste.
Season the meat with salt and pepper and add it to the pan. Chop the flesh from the chili tops into little pieces and toss it with the flour and pecans. Stir in the cream and beef stock and cook for a minute.
Fry the chopped garlic in hot olive oil, then add the wine and tomato sauce. Cook for five minutes. Stuff the chilies with the meat mixture. You need to be gently so you do not break them.
Spread the tomato sauce over a baking sheet and arrange the potatoes and stuffed chilies on top. Sprinkle the cheeses over the top and bake at 350 degrees F until the cheeses are melted. Serve right away.
Rocoto Relleno - A Traditional Recipe From Peru
If you enjoy food from Peru you will also enjoy making and eating Mexican food. Anyone who enjoys making magnificent meals from quality meat, poultry or fish, combined with fresh produce and tasty herbs or spices will love traditional Mexican recipes.
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