10 rocoto peppers
4 t. sugar, divided
1/3 c. vegetable oil
6 T. aji panca (chile) paste
1 lb. sirloin tips, finely cut in small squares
2 bay leaves
2 lb. red onions, diced
2 T. peanuts, toasted and ground
1/2 t. dried oregano
5 black olives, seeded
2 hard-boiled eggs, chopped
1 T. parsley, chopped
2 T. black raisins
salt and pepper
3 raw eggs
5 oz. can unsweetened evaporated milk
Cut off and reserve tops of the rocotos, and scrape out the seeds and ribs with a spoon.
(Use rubber gloves and wash your hands well after.)
Put the rocotos in a pan with water to cover and 1 T. sugar.
Bring to a boil, turn off the heat, and discard the water.
Add more fresh water, and repeat this process three times.
Drain and cool the rocotos. Reserve.
Meanwhile, in a saucepan over high heat, warm the vegetable oil.
Add the chile paste, beef, and bay leaves.
Sauté until beef is no longer raw.
Add onions, 1 t. sugar, salt and pepper, stirring until onion is cooked.
Add peanuts, oregano, olives, hard-boiled eggs, parsley, raisins, salt and pepper.
Fill the rocotos with this mixture and place in a heatproof glass baking pan.
Preheat oven to 350 F.
In a bowl, beat 1 egg with evaporated milk, salt and pepper, and pour over the rocotos.
Beat 2 eggs until very thick, and put 1 T. over each rocoto.
Cover with the reserved tops.
Bake for 15 minutes.
For potato gratin:
2 lb. waxy potatoes, boiled, peeled and thickly sliced
8 oz. queso fresco (fresh white cheese) in thick slices
1 t. anise seed
1 1/2 c. unsweetened evaporated milk
1 T. butter
salt and pepper
Preheat oven to 375 F.
In a buttered baking dish, make one layer of potato slices.
Cover with queso fresco and a sprinkling of anise seed.
Repeat 3 times.
Beat eggs until very thick, and fold in evaporated milk, salt and pepper.
Pour over the potatoes and cheese.
Bake for 40 - 45 minutes until golden.