Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, choros a la chalaca. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Choros a la Chalaca is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Choros a la Chalaca is something which I have loved my entire life.
Los choros son unos moluscos de la familia de los mejillones, la preparación se realiza en la misma valva cocida de los choros, van curtidos en limón a la cual luego se le agrega encima una salsa criolla llamada también "chalaca o chalaquita" de cebolla y tomate con limón, en algunas preparaciones también le añaden choclo, puedes servirlo como piqueo o entrada. Be the first to review this recipe. I enjoyed this appetizer this year on christmas eve and have been craving it ever since.
To get started with this 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:
- Prepare 8 Mussels
- Get 1 Purple Onion
- Get 1 Tomatoe
- Get 80 grams Peruvian corn
- Make ready 1 Garlic Tooth
- Prepare 50 ml Lemon Juice
- Take 4 Spicy Yellow Pepper
- Take 1 Rocoto Pepper
- Take 1 tbsp Chopped Coriander
- Take 1/2 tsp Salt
- Get 1 dash Olive Oil
- Make ready 1 tsp Anis
- Prepare 1 tsp Cloves
- Get 2/3 cup Sugar
Choritos are mussels, and "a la chalaca" means "Callao-style". Limpiamos bien los choros, retirando la arena y todo lo que encontremos pegado a las conchas. Es recomendable usar una escobilla para retirar esas impurezas y pasar luego las valvas por abundante agua fría. Una vez limpios ponemos a hervir los choros a fuego lento hasta que se abran las conchas (o valvas, como se dice propiamente).
Steps 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!!!
La comida marina en el bullicioso Puerto del Callao, el más importante de Perú, es apreciada como una de las mejores en el país. Ahora que seguimos respetando la Cuaresma vamos a compartir esta receta de uno de los piqueos más populares: los famosos choritos a la chalaca. Los choros son los mejillones, como se les conoce en otros lados, y "a la chalaca" quiere decir a la manera del Callao. 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. Steamed mussels with a vegetable relish of typical Peruvian cuisine ingredients including corn, tomato, and culantro (culantro is similar to coriander and is sometimes called Mexican culantro.
So that’s going to wrap it up for this special food choros a la chalaca recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
