Simple Way to Prepare Homemade Choros a la Chalaca
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Favorite Choros a la Chalaca. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Choros a la Chalaca, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Choros a la Chalaca delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Choros a la Chalaca is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Choros a la Chalaca estimated approx 45 mins.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Choros a la Chalaca using 14 ingredients and 6 steps. Here is how you can achieve it.
Peruvian recipe
Ingredients and spices that need to be Take to make Choros a la Chalaca:
- 8 Mussels
- 1 Purple Onion
- 1 Tomatoe
- 80 grams Peruvian corn
- 1 Garlic Tooth
- 50 ml Lemon Juice
- 4 Spicy Yellow Pepper
- 1 Rocoto Pepper
- 1 tbsp Chopped Coriander
- 1/2 tsp Salt
- 1 dash Olive Oil
- 1 tsp Anis
- 1 tsp Cloves
- 2/3 cup Sugar
Instructions to make Choros a la Chalaca
- Boil the mussels starting from cold water until they open up, then remove the water and remove 1 shell of each mussel
- Cut the yellow peppers in half and clean them, then wash them with salt and water 3 times, put them in a pan with cold water and boil them untill the skin is easily removable and remove it from each half of yellow pepper. Cut the purple onion in half, cut 1 half in big cubes and put them in a pan with hot olive oil untill the onion start to swet, then add the yellow pepper, cook them for 3-4 minutes and blend all the mixture with a dash of olive oil to make a yellow pepper sauce
- Put the peruvian corn with the anis and cloves in a pot with cold water and cook it for 5 minutes then add sugar cook until the corn teeth are soft and reserve
- Blend the rocoto until it becomes a sauce
- Cut the other onion half, the tomato (peel it first) abd the garlic in brunoise (very little squares) and mix them with the peruvian corn, lemon juice, coriander, salt, a little bit of rocoto sauce and yellow pepper sauce (don't add all the sauce)
- Finally with a spoon put some mixture over each mussel and Enjoy!!!
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