For lovers of pick yourself and culinary adventures, the Stuffed hot pepper, they will be your best choice when eating. Since these small, but delicious fruits, maintain a combination between the sweet and smooth, with the spicy and powerful.
El Stuffed hot pepper It is a Peruvian dish of Arequipa origin, which is made from Rocoto, a fruit very spicy similar to chili pepper but shaped like a round apple or paprika and about the size of a small ball.
Regarding its preparation, rocoto the veins and the seed are extracted to later be filled with what the consumer wants. Among the most used fillings are the beef tenderloin, some parts of poultry or fish, along with peanuts, chopped onion, raisins, cheese and milk.
In addition, they are seasoned with spices such as pepper, huacatay, cumin, parsley and coriander, all wrapped in a rich layer of hot pepper, for a total explosion in each bite.
This dish is usually served with potato cake, another classic of Peruvian gastronomy, accompanied by rooms of ají panca, bread, wine and sweet liqueurs, in the most elegant cases.
Stuffed Rocoto Recipe
Ingredients
- 8 to 10 Rocotos
- 50 g sugar
- 2 lemons
- 200 gr onion finely chopped
- 9 gr garlic finely chopped
- 30 gr of ground chili pepper
- 400 gr of ground or minced beef, depending on your preference
- 50 gr of roasted and ground peanuts
- 2 hard-boiled eggs previously cooked
- 250 gr of grated pariah cheese
- 250 ml of evaporated milk
- 125 ml water
- Salt to taste
- Oil to taste
- Pepper to taste
Materials for the elaboration of Rocoto Relleno
- Gloves
- A large pot for boiling
- Ice or cold water
- Plastic containers or cups of your choice (to mix the ingredients)
- 2 pans
- Fork, spoon, knife and pliers
- Dish towel
- Flat plates
- Baking sheet
Preparation
Put on the gloves before starting.
First you start by cutting the rocoto en forma de "Pot with lid", this means that it is cut a little higher than half, leaving a natural lid. Next, took of the seeds and the veins With the help of a spoon and go to wash the inside of Rocoto with plenty of water. Perform this step with all the pieces.
It is important to use gloves to protect hands and other parts of the body from the natural spice of the product. Also, in order not to damage with flavors added to the other parts of the recipe, it is necessary to remove the gloves when you finish working with the Rocoto.
Now, in a pot place ice or a lot of ice water and a tablespoon of sugar, add and organize the hot peppers, this in order to remove the itchiness. Let stand for 10 minutes.
Light the fire and cook the hot peppers in the same pot (next to the cold water, the sugar and the Rocotos). As soon as the water boils, turn off and remove from the kitchen, place them to drain so that they do not absorb the itch again.
Add clean water to the pot and add sugar again, bring to medium heat and repeat the above processes twice traditional to eliminate excessive itching of the rocotoWhen finished, let it rest on a tray and reserve.
Later, in a frying pan, heat the oil over medium heat and add the ají panca, ground beef, bay leaves, garlic, a few drops of lemon and a few touches of salt. Go testing to ensure that the salt penetrates well and if it is missing, add to your liking; fry little by little and when the meat is sealed, add 100 g of onion. Remove from heat when everything is cooked and browned.
In another pan, add the last 100 grams of remaining onion, a tablespoon of sugar, salt, and pepper to taste; turn on the heat and brown lightly. Mix in the peanuts, the oregano mince, the olives, the eggs (previously cooked), the finely chopped parsley and the raisins. Skip everything for 5 minutes, turn off the heat and let it rest.
Prepare a tray with the Rocotos (both parts: pot and lid) and fill them in. First with the meat and then with the second preparation, or alternate the filling to your liking. In addition, bring the milk to boil along with a pinch of salt and pepper, when boiling, bathe the Rocotos. Top each with grated cheese and add the lid.
Take them to the oven for 40 minutes at 175 degrees centigrade. Remove them and let them cool.
Serve in individual plates or in a presentation tray. Accompany them with a glass of wine.
Suggestions for creating a good and better stuffed Rocoto
We always need a little bit of helps when cooking certain recipes of medium or high complexity for the first time. And in search of being that support before your doubts, then we leave you a series of suggestions and recommendations so that your recipe goes on the right path of flavor and seasoning:
- When going to the market select the best Rocoto, this always has to be fresh, shiny, wrinkle-free and hard
- You have to have all the ingredients in the hand, so as not to delay the process or avoid any step
- Not can substitute ingredients since it would lose the base and the mother recipe would not be made
- Keep everything minced, ground and toasted before starting with prescription
- If rocoto, after the procedure to remove the itch, continue spicy, you can add in a pot a cup of vinegar, a tablespoon of sugar integrate the rocotos, let them rest for 10 minutes and check the heat
- Must be clean well each Rocoto, since if any seeds or veins are left, these can be bitter or more spicy than the skin of the fruit
Nutritional table
El Rocoto or Capsicum Pubescens As its scientific name indicates, it is a fruit of Peruvian origin (produced in Pasco, Huánuco, Arequipa and Junín) used as a spicy condiment, food additive and seasoning in the cuisine of the Andean gastronomy. It is relatively spicy thanks to the capsaicin, the substance that gives it all its spiciness and flavor.
This product is between 100 SHU and 000 SHU of the Scale by Scoville, a system to measure the density and amount of itchiness in your anatomy. In turn, it has various components that are divided as follows:
For each 100 gr from Rocoto:
- Calories: 318 Kcal
- Water: 8 g
- Carbohydrates: 56.63 gr
- Proteins: 12.01 gr
- Fat: 17.27 gr
- Fiber: 27.12 gr
- Calcium: 148 mg
- Phosphorus: 2014 mg
- Iron: 7.8 mg
- Thiamine: 0.328 mg
- Riboflavin: 0.919 mg
- Niacin: 8.701 mg
- Ascorbic acid: 678 mg
Properties and main functionality of the Rocoto
El rocoto It largely possesses capsaicin, a component present in the Capsicum genus (part of angiosperm plants) that not only gives the spicy flavor, but has also studied its properties as analgesic, anticoagulant, stimulant and regulator.
At the same time, its consumption provides, in any of its varieties, a wide diversity of nutrients. According to some research supported by various universities in Peru, eating chili regularly has an effect on pain, due to capsaicin and decreased appetite. In addition, Peruvian researchers have pointed to the potential of the hot pepper in the ulcer prevention, stomach cancer and aging regulation.
