Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, choros a la chalaca. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Choros a la Chalaca is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Choros a la Chalaca is something which I have loved my entire life. They are fine and they look fantastic.
Hoy te mostraré una receta Peruana de choros a la chalaca. Un plato facil y muy rico. Choritos a la chalaca es la denominación de un plato de la gastronomía del Perú elaborado con choros cocidos (un molusco de la familia de los mejillones), cebolla y tomate picados, granos de maíz hervido, culantro y jugo de limón. Peruvian Steak and French Fry Stir-Fry.
To begin with this particular recipe, we have to prepare a few ingredients. You can have choros a la chalaca using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Choros a la Chalaca:
- Make ready 8 Mussels
- Get 1 Purple Onion
- Get 1 Tomatoe
- Prepare 80 grams Peruvian corn
- Get 1 Garlic Tooth
- Prepare 50 ml Lemon Juice
- Make ready 4 Spicy Yellow Pepper
- Get 1 Rocoto Pepper
- Get 1 tbsp Chopped Coriander
- Make ready 1/2 tsp Salt
- Take 1 dash Olive Oil
- Get 1 tsp Anis
- Prepare 1 tsp Cloves
- Make ready 2/3 cup Sugar
Choros a la chalaca originated in the port city of Callao just north of Lima. Chalaca (or chalaco) is the nickname for anything that comes from Callao. Este plato de mejillones, o chorros, es famoso de la gastronomía peruana, y también uno de los más típicos del Callao, puerto marítimo de la costa central del Perú. Su preparación es muy simple y el resultado es.
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!!!
Este plato de mejillones, o chorros, es famoso de la gastronomía peruana, y también uno de los más típicos del Callao, puerto marítimo de la costa central del Perú. Su preparación es muy simple y el resultado es. La preparación de los choritos a la chalaca es muy sencilla y rápida de hacer. Básicamente el proceso consiste en limpiar bien los mejillones y pasarlos por agua caliente. Luego preparar una salsa con cebolla, ají, tomate, limón y servirla con la pulpa de los choros en su propia concha.
So that is going to wrap it up for this exceptional food choros a la chalaca recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
