The rocoto relleno, stuffed rocoto pepper, is one of the most typical dishes of Cuzco. Often people say that it cannot be because it is claimed for Arequipa, but it is in Glory. It is sold every day in stands throughout the city, whether in the markets or on street corners. Furthermore, the rocoto relleno of Cuzco is not the same as the one from Arequipa, even if they share the same name.
Unlike the similarly called dish in Arequipa, our rocoto relleno wears a poncho, as they say. It is battered and deep-fried. This makes it a different dish than the one from the White City where the rocoto is naked and simply wears a hat of cheese.
Our rocoto relleno is eaten on many special occasions in our city. It is hard to imagine celebrations such as birthdays, the assumption of a festive obligation (cargo), or other celebrations without them. They are always there.
The rocoto relleno has a special bite, not overly strong, but there. It allows people to enjoy the stuffed rocoto pepper completely. They tend to leave nothing behind.
We add the rocoto relleno as a side to dishes such as cuy chactado, pastel de papa, tallarín al horno, and more.
We make rocoto rellenos from a combination of Andean products commonly found in our city. These include: minced beef, onions, carrots, peas, olives, peanuts, garlic, cumin, pepper, Sibarita seasoning, flour, egg, and oil.
Preparation
First you take the top off the rocotos and remove the seeds, leaving the pepper whole otherwise. Then you boil the peppers in three different waters with the tail of the onion (onion greens). Then you boil the carrots and the peas in different pots. Once they are ready, you dice the carrots in pique, that is to say small cubes,. Then you make a dressing of onions, garlic, cumin, pepper, and Sibarita. To this you add the minced meat and ground peanuts. You cook it for fifteen minutes, turning the preparation now and then. Once done you add the carrots, peas, and whole olives.
All of this you use to stuff the rocotos. Then you beat your eggs with flour to make a thin dough, season with salt, and dip the rocotos in the batter. You fry the rocotos in a pan with abundant, hot oil, until golden.
The peppers are now ready to be enjoyed, whether alone or as companion to any of our other dishes from Cuzco.
