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Rocoto relleno

Blanca Chávez
  • minutes
  • Serves 10

INGREDIENTS

10

rocotos

1/2 cup

sugar

1/3 cup

vegetable oil

6 tbsp

aji panca paste

1 lb

sirloin tips, finely cut in small squares

2

bay leaves

2 lb

red onions, diced

1/4 tsp

sugar

2 tbsp

peanuts, toasted and ground

1/2 tsp

dried oregano

5

black olives, seeded

2

hard-boiled eggs, chopped

1 tbsp

parsley leaves, chopped

2 tbsp

black raisins

3

eggs

1 can

unsweetened evaporated milk

Salt and pepper

*

2 lb

waxy potatoes, boiled, peeled and thickly sliced

8 oz

queso fresco (fresh white cheese) in thick slices

1 tsp

aniseed

1 1/2 cups

unsweetened evaporated milk

1 tbsp

butter

4

eggs

Salt and pepper