Rocoto relleno peruano

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to make a special dish, Rocoto relleno peruano. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Rocoto relleno peruano is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Rocoto relleno peruano is something which I have loved my whole life.

Many things affect the quality of taste from Rocoto relleno peruano, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rocoto relleno peruano delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rocoto relleno peruano is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rocoto relleno peruano estimated approx 2 horas.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Rocoto relleno peruano using 12 ingredients and 23 steps. Here is how you can achieve it.

Plato típico de la gastronomía arequipeña. Yo solo hice cambio en el queso.

Ingredients and spices that need to be Make ready to make Rocoto relleno peruano:

1. 6 ají rocoto
2. 250 gramos carne molida
3. 50 gramos maní tostado molido
4. 1 a 2 cucharadas pasta ají panca
5. 2 huevos duros
6. 2 papas grandes laminadas y doradas
7. 250 ml leche evaporada
8. 2 huevos
9. 150 ml agua
10. 1 cebolla morada
11. 2 dientes ajo picados
12. 6 láminas queso

Instructions to make to make Rocoto relleno peruano

1. Cortarles la parte superior a los ají. Como una tapa. Reservarla
2. Con una cuchara o cuchillo, limpiar los ají, es decir sacarles tripa y pepas
3. Hacer las papas doradas laminadas. Reservar
4. En un sartén grande, sofreír la cebolla junto al ajo
5. Agregar el ají panca
6. Cuando la cebolla esté lista, agregar la carne molida y el maní molido
7. Cuando el pino ya esté cocido. Apagar y agregar los dos huevos duros picados. Reservar
8. Tomar nuestros ají y colocar en cada uno media cucharadita de azúcar y lavar.
9. Colocar en una olla los ají y sus tapas, y cubrir con agua. Ponerlos a fuego fuerte
10. Cuando esté por hervir, sacar del fuego y tirar el agua.
11. Colocar agua fría y repetir el paso anterior 3 o 4 veces. Reservar los ají.
12. Colocar en un bol las 2 claras y batir a punto de nieve.
13. Agregar las yemas a las claras batidas y mezclar
14. Agregar la leche evaporada y el agua a la mezcla anterior y unir todo.
15. En una bandeja horneable hacer una base con las papas doradas
16. Rellenar nuestros rocotos con el pino que hicimos.
17. Colocar una lámina de queso sobre cada rocoto y cubrir con su respectiva tapa.
18. Acá tenemos dos opciones. La original que es colocar los rocotos rellenos en la bandeja sobre las papas y colocar nuestra mezcla de huevos y leche sobre los rocotos y papas
19. O la opción 2, que es la que hice yo por tema estético, que es sobre la base de papas, colocar la mezcla de leche y huevos
20. En ambos casos, llevar al horno por entre 40 a 60 minutos a 175-180 grados.
21. Si opta por el paso 2. Colocar unos 10 minutos antes de terminar la cocción, los ají en la bandeja.
22. El plato estará listo, cuando la leche y huevos haya cuajado.
23. Servir rocotos junto a al pastel de papas

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