Chef Victor Albisu shows how to stuff the peppers when making rocoto relleno.
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Hi, I’m Victor Albisu. We’re making a Rocoto Rellenos. While we have the meat resting and cooling down, we’re going to make a Rocoto Crema, which is basically, a cream of the Rocoto chili and we’ll get that going and then begin to seed and devein the Rocoto peppers. Now, the rocoto crema is a spicy cream to serve over a spicy pepper. You’ll find that in Latin America, they’ll compound spices, I think they think that it kind of makes it fine more of an even keel. So you have a quinine spice as compared to a more acute pepper spice or heat so I think they’re looking for that balance in that as well.
So let’s get started. Take a small pan warm and hot, add a little white wine lets say about a quarter cup, add one teaspoon of Rocoto chili paste, let’ go 1 1/2. We’ll allow that to cook, always season it. Let the alcohol cook out of the wine and we’re going to add a little bit of cream to finish it. Well, that’s working when put the switch key and come over here and begin seeding and deveining our coated chilies. These are Rocoto chilies. It looks kind of like an apple or crossed with an apple or tomato and a pepper of some sort. You have this great black seeds in them that are very spicy, so please be careful. Here goes the alcohol.
Now, in some cases, you’ll have to take the veins out or the pith, which has a spicy membrane inside but this look pretty clean to me. These, I bought in a brine imported from Peru and they’re fantastic. So we’ll take this seedpod out and move the seeds if it is possible. Try not to disturb the integrity of the pepper, maintaining it but that means leaving the seed in. well, so be it and the seeds are spicy but they’re very tasty as well.
There you go. They’re all in different shapes so you’re not going to get a cookie cutter of rocoto relleno. You’re going to find them all in different depth and different shapes, different amounts so it kind of keeps to guess and he’s got that kind of naturalistic new food earthy type feeling. Okay, now that the wine has reduced by half, I want toad a little bit of cream and then allow that to seamer while we stuff our chilies. Here we have a cooled meat moisture. The Peruvian style picadillo that we made in the previous segment. Take a teaspoon and feel your rocoto chili as much as a little whole. This is a nice big one and the examples of all different kinds, different sizes that is.
Make sure your meat has cooled to room temperature before doing this because if not it will compromise the texture of the chili pepper. Either on flat one but sometimes you’ll see that you know they all have –they all take on their own character. In the previous segment, we were cooking with our nose a little nit, smelling. But now, I’m just cooking with my ears a little bit if you hear the cream boil up a little bit. You want o make sure you get that off before it's cold. And that’s just about done. We’ll finish up here with our Rocoto chili, our last one. And there you have it. In our next segment, we’ll be topping the Rocoto chilies and baking them in a broiler.