Pisco Sours and Rocoto Relleno (Stuffed Peppers)
Sunday, August 15th
3:00 PM - 4:30 PM Pacific Time
Join Chef Nacho from Peru for a spicy Peruvian Happy Hour! Learn how to craft a Pisco Sour, a cocktail classic, and bake delicious Peruvian stuffed peppers.
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Preboil peas, green beans, fava beans until tender.
Preboil 1 egg.
Rocoto Relleno and Pisco Sours
Pisco Sour
1-2 cocktails
3 ounces Pisco (or substitute with Silver Tequila)
1 ounce lime juice
1 ounce simple syrup
5 cubes ice
a few drops of Angostura bitters
1 egg white
Rocoto Relleno
6 stuffed peppers
6 fresh Rocoto peppers (spicy) or red bell peppers (sweet)
100 grams (3.5 oz) ground beef (can substitute with ground turkey)
1 red onion
3 cloves of garlic
50 grams (1/3 cup) of peas
1 carrot
50 grams (1/3 cup) of green beans
50 grams (1/3 cup) fava beans
4 eggs
100 grams (1 cup) of shredded mozzarella cheese (or cheese of your choice for melting)
Equipment
Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
Glassware for serving cocktails
Blender or cocktail shaker