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Meat
Rocoto relleno from Arequipa
Rocotos stuffed with spiced meat and gratined with cheese.
Gluten-free
Ingredients
- 4 large rocotos
- 400 g of ground beef
- 1 onion, chopped
- 3 garlic cloves
- 2 tablespoons of aji panca paste
- 50 g of toasted peanuts, chopped
- 50 g of raisins
- 2 hard-boiled eggs, chopped
- 150 g of fresh cheese in slices
- 2 tablespoons of oil
- Salt, cumin, oregano and pepper
- Sugar and water to remove the heat
Step-by-step
Choose your robot:
- Cut the top off the rocotos, remove veins and seeds, and boil in water with sugar to remove the heat (reduces the spiciness). Set aside.
- Place the garlic and onion in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 6 min/120°C/spoon speed.
- Add the aji panca paste, cumin, oregano and salt and saute 3 min/120°C/spoon speed.
- Add the ground beef and cook 8 min/120°C/reverse/spoon speed.
- Add the peanuts, the raisins and the hard-boiled eggs and mix 1 min/reverse/spoon speed.
- Stuff the rocotos, cover with fresh cheese and bake at 180°C about 20 minutes until gratined. Serve with potato gratin.
Tips
- Remove the heat from the rocotos two or three times if you want them less spicy.
- The sweet touch of the raisins balances the heat.
- Accompany with the traditional Arequipa potato gratin.
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