Choros a la Chalaca

Name: Choros a la Chalaca
Yield: 8 servings
Ingredients: 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

Posted on April 17, 2022

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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.

Well, this time, let's try it, and vary the Choros a la Chalaca yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Choros a la Chalaca using 14 ingredient type and 6 manufacturing steps. Here's how to make the dish.

Peruvian recipe

Ingredients and spices that need to be prepared 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

Steps to make a 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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