Rocoto Stuffed with Meier-style Potato Pie

90 min
This is Arequipa's flagship dish and a jewel of Peruvian cuisine. It consists of rocotos (a very hot and fleshy variety of chili pepper) that are carefully peeled and “blanched” to soften their pungency, then filled with a spectacular stew of minced meat, spices and a sweet touch of raisins and peanuts. It is topped with cheese and baked. To accompany this wonder, your perfect partner: the Potato Pie, a gratin of thin slices of potato slowly baked with milk, cheese and a touch of anise that makes it unique. It's a strong, complex and absolutely delicious dish.

INGREDIENTES

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5
Porciones

HERRAMIENTAS

  • + Very sharp mandolin or knife.
  • + 2 baking dishes (one for the cake, the other for the rocotos).
  • + Large pot.
  • + Large skillet.
  • + Cutting board and knife.
  • + Several bowls.

INSTRUCCIONES

Step 1:

Start with the Potato Pie. Preheat the oven to 180°C (350°F). Using a mandoline or knife, cut the potatoes into very thin slices. In a large bowl, mix the sliced potatoes with heavy cream, garlic, rosemary, oregano, salt, pepper, melted butter, Parmesan cheese and nutmeg. Place the mixture in a baking dish and bake for 1 hour or until the potato is soft and the surface is golden brown.

Step 2:

“Deflegate” the Rocotos. Using a knife, cut a lid on the top of each rocoto and store them. Using a spoon, very carefully remove all the veins and seeds inside. In a large pot of boiling water, add the sugar, salt and vinegar. Insert the rocotos without a lid and let them boil for 10 minutes. Drain them. (See tips for more details).

Step 3:

Prepare the Filler. In a hot skillet, seal the minced meat seasoned with salt and pepper. Once golden, remove it and reserve it. In the same pan, make a dressing by sautéing the onion, garlic and tomato. Add the garlic and yellow pepper pastes, sillao, oregano and bay leaf.

‍Step 4:

Attach the Filler. Return the meat to the dressing and cook for a few minutes to integrate the flavors. Remove from the heat, remove the bay leaf and mix with the chopped hard-boiled eggs.

Step 5:

Assemble the Rocotos. Fill each rocoto with the meat mixture. In a bowl, whisk the evaporated milk with the anise and the fresh egg. Place the stuffed rocotos in a baking dish and pour this milk mixture over them.

Step 6:

Bake and Gratinate. Place a slice of fresh cheese on each rocoto and put their “lid” on them. Bake at a high temperature (200°C or 400°F) for 10-15 minutes, until the cheese melts and the milk shake sets.

Step 7:

Serve. It serves one hot stuffed rocoto per person, accompanied by a generous portion of the potato pie.

TIPS

  • + The Secret of Spicy: For rocoto to be enjoyable and not torture, the secret is to “defame” it well. The video process is a quick version. The traditional technique consists of boiling them 3 TIMES in water with salt and sugar, changing the water each time. This controls the spiciness without taking away the characteristic flavor.
  • + Minced Meat, not Ground Meat: For a better textured filling, I recommend chopping the meat with a knife instead of using ground beef. The result is much juicier and tastier.
  • + Care when cleaning: When removing the veins and seeds from the rocoto, it is HIGHLY recommended to wear gloves to prevent the spice from getting on your hands. Don't touch your face or eyes during this process!
  • + The Touch of Anise: Don't omit the anise in the potato pie and in the cream of the rocotos. It's a subtle detail but it's the hallmark of the Arequipa recipe and gives it a delicious scent.