Rocoto chiles stuffed with seasoned beef, raisins, peanuts, olives, and hard-boiled egg, baked under a blanket of melted cheese. A bold, aromatic classic from Arequipa, mellowed with evaporated milk and tender sliced potatoes.
Ingredients
- 4 pieces fresh or frozen red rocoto chiles
- 350 g ground beef
- 1 piece red onion
- 2 cloves garlic
- 2 tbsp aji panca chile paste
- 35 g unsalted roasted peanuts
- 35 g raisins
- 8 pieces pitted black olives
- 2 pieces eggs
- 180 g fresh semi-firm melting cheese such as queso fresco, young tomme, or firm mozzarella
- 600 g waxy boiling potatoes
- 200 ml evaporated milk
- 6 tbsp apple cider vinegar
- 2 tbsp granulated sugar
- 3 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- to taste fine salt
- to taste freshly ground black pepper
- 2 l water
Method
- Slice off the top of each rocoto to create a lid, scrape out the seeds and inner ribs with a small spoon, and rinse the cavities without tearing the flesh.
- Blanch the rocotos in simmering water with vinegar, sugar, and salt, then repeat the process with fresh water until the pungent aroma softens while the chiles remain firm.
- Boil the potatoes in salted water until easily pierced with the tip of a knife, then drain and cut into thick slices.
- Hard-boil the eggs, cool, peel, and chop them; finely chop the onion, garlic, olives, and peanuts.
- Saute the onion in oil until translucent and lightly sweet, add the garlic, aji panca paste, cumin, and oregano, and cook until deeply fragrant and toasty.
- Add the ground beef and brown it, breaking it apart with a spoon; fold in the raisins, peanuts, olives, and hard-boiled egg, then cook until you have a juicy, cohesive filling that is not watery.
- Stuff each rocoto with the filling, top with cheese, and replace the caps without pressing down too hard.
- Arrange the sliced potatoes in an oiled baking dish, set the stuffed rocotos on top, pour the evaporated milk around them, and scatter the remaining cheese over the potatoes.
- Bake until the rocotos are tender, the cheese is melted and golden, and the milk gently bubbles around the edges.
- Let rest for a few minutes before serving, allowing the filling to settle and the spice to mellow nicely.
Nutrition
Per serving
- Energy
- 512.1 kcal
- Protein
- 26.72 g
- Carbohydrate
- 32.66 g
- Fat
- 30.91 g
- Fibre
- 4.67 g
- Calcium
- 137.88 mg
- Iron
- 2.29 mg
- Magnesium
- 28.8 mg
