Rocoto relleno is the Peruvian variety of stuffed peppers, a dish popular in the city of Arequipa, a city in the Andes mountains located in the southern parts of Peru which is famous for its take on dishes derived originally from Spain. Since the sweet peppers used in Spain were not available in Peru, rocoto peppers were substituted, which were cooked in water and vinegar to remove as much spiciness as possible. Minced meat is placed inside the rocotos and is then topped with melted cheese, baked and served whole. Rocotos are capsicum pubescens which are at least ten times spicier than jalapeño when raw. This is considered one of the most famous dishes of Peru and served all over the world. [1] [2]
This dish takes a while to prepare. The dish is only mildly spicy and the stuffing inside the rocoto can include anything. The most popular stuffing is a beef-mix which contains beef, pork, onions, garlics, margarine (butter) cream and pecans. Putting a hard-boiled egg inside the rocoto is also very popular way to serve.
Rocotos, red vinegar, chopped beef, chopped pork, olive oil, tomato sauce, white wine, cream, pecans, beef stock, aji panca paste, potatoes, red onion, garlic, margarine, flour, mozzarella cheese, parmesan cheese.
The rocoto relleno is generally prepared by stuffing the rocotos with an ideal beef-mix and then topped with cheese. Then it is put inside the oven with tomato sauce and served whole with baked potatoes or salad.
Preparation of the rocotos: First the upper parts of the rocotos are cut off and seeds are removed. The rocotos are then cooked in water with salt and vinegar to get the worst of the heat out.
Preparation of the stuffing: Chopped beef and pork are mixed with a seasoning made of margarine, ground garlic, onion, and aji panca paste. The beef-mix is then mixed with pecans, flour, stock and cream and then fried in olive oil with tomato sauce and wine.
The Incas prized the rocoto for its special flavor and cultivated it around 1.500 to 2.900 meters above sea level. This dish was the most common way to prepare rocoto. [3]
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
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Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe, Asia, and Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
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Sofrito, sofregit (Catalan), soffritto, or refogado is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil.
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Peruvians are the citizens of Peru. There were Andean and coastal ancient civilizations like Caral, which inhabited what is now Peruvian territory for several millennia before the Spanish conquest in the 16th century; Peruvian population decreased from an estimated 5–9 million in the 1520s to around 600,000 in 1620 mainly because of infectious diseases carried by the Spanish. Spaniards and Africans arrived in large numbers in 1532 under colonial rule, mixing widely with each other and with Native Peruvians. During the Republic, there has been a gradual immigration of European people. Chinese and Japanese arrived in large numbers at the end of the 19th century.
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Arequipan cuisine is the cuisine of Arequipa, a regional Peruvian cuisine. Arequipan cuisine is known for its picanterías, traditional local restaurants offering chicha de jora accompanied by four small plates of spicy rocoto seasoned regional delicacies along with singing or music.
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