Choros a la Chalaca
Choros a la Chalaca

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, choros a la chalaca. One of my favorites. For mine, I’m gonna 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 in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Choros a la Chalaca is something that I’ve loved my entire life. They’re fine and they look fantastic.

This is also the place where choros a la chalaca, the dish, was developed. 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. Food in the busy Port of Callao, the most important in Peru, is esteemed as one of the best of the country, especially when it comes to fish and seafood.

To begin with this recipe, we must prepare a few ingredients. You can cook choros a la chalaca using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Choros a la Chalaca:
  1. Get 8 Mussels
  2. Take 1 Purple Onion
  3. Make ready 1 Tomatoe
  4. Prepare 80 grams Peruvian corn
  5. Make ready 1 Garlic Tooth
  6. Take 50 ml Lemon Juice
  7. Prepare 4 Spicy Yellow Pepper
  8. Make ready 1 Rocoto Pepper
  9. Make ready 1 tbsp Chopped Coriander
  10. Make ready 1/2 tsp Salt
  11. Take 1 dash Olive Oil
  12. Get 1 tsp Anis
  13. Prepare 1 tsp Cloves
  14. Make ready 2/3 cup Sugar

INGREDIENTS "Chalaca" is a term that refers to the port city of Callao, just west of Lima, and in Peru we call these mussels "Choros a la Chalaca." Simple to make, these mussels served on the half shell are the perfect vehicle for a special hot sauce made with lime juice, onions, tomatoes, and the uniquely Peruvian aji amarillo hot pepper. Receta: http://acomer.pe/choritos-a-la-chalaca 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. 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.

Instructions to make Choros a la Chalaca:
  1. Boil the mussels starting from cold water until they open up, then remove the water and remove 1 shell of each mussel
  2. 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
  3. 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
  4. Blend the rocoto until it becomes a sauce
  5. 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)
  6. Finally with a spoon put some mixture over each mussel and Enjoy!!!

Una vez limpios ponemos a hervir los choros a fuego lento hasta que se abran las conchas (o valvas, como se dice propiamente). La primera vez que probé los Choritos a la Chalaca fue en una reunión familiar, me llamó mucho la atención el plato pues hasta ese momento solo había consumido Choros en sopa, así que los probé y me encantó. Su presentación es muy colorida y se sirve en la concha del choro, que hace las veces de cuchara al comerlo. Comprobamos la cocción revisándolos, deben estar abiertos. Cubrir con agua fresca para cortar cocción, reservar.

So that is going to wrap it up with this special food choros a la chalaca recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!