ROCOTO RELLENO
Stuffed "Rocotos" (Peruvian chilis) with pork, meat or chicken.
Notes:

Preparation time: 1 Hour
Cooking time: 5 min
2 servings

INGREDIENTS:

4 Medium-sized hot peppers without seeded (boiled with vinegar and sugar)
¼ cup onion, finely chopped or 2 tablespoon onion paste
1 tablespoon garlic paste
0.55 Lb. ground beef
0.55 Lb. ground pork meat
1 ½ tablespoon toasted and ground peanuts

 

¼ cup raisins
1 hard boiled egg
0.11 Lb. black olives
1 tablespoon chopped parsley
2.2 Lb. Andean cheese
4 medium-sized cooked potatoes
½ cup milk
Salt, pepper, cumin
Vegetal oil

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PREPARATION:
Cut the top of the hot peppers and remove it liked a lid. Remove the seeds and veins, taking care not to break the pepper. Rinse thoroughly with water and salt. Put the peppers and the lids in a pot filled with water, vinegar and sugar and bring to a boil- change the water when it starts to boil and repeat three times. Strain the peppers and set asideMince the meats with a knife and fry in a skillet with hot oil and set aside, in the same skillet add the onion paste, hot pepper paste; fry and add the meats until they are ready. Add the milk, black mint, raisins and leave reducing slowly.Stuff the peppers with this mix and a piece of egg and the chopped black olives. Place the lids back on the peppers with the cheese, securing them with toothpicks. Gratiné.
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