Best 2 Choros A La Chalaca Recipes

Choritos a la chalaca is a classic Peruvian seafood dish that combines fresh mussels with a variety of vegetables, herbs, and spices. The dish is typically served as an appetizer or main course, and is a popular choice for gatherings and celebrations. The name "choros a la chalaca" refers to the use of chalaca sauce, a flavorful sauce made from onions, tomatoes, cilantro, and chili peppers. The sauce is what gives the dish its characteristic flavor, and it is often served alongside the mussels so that diners can add it to their liking.

Check out the recipes below so you can choose the best recipe for yourself!

CHORITOS A LA CHALACA... MUSSELS CALLAO-STYLE

Choritos a la chalaca... Mussels Callao-style image

Provided by Morena

Categories Hors-d´oeuvre

Time 27m

Yield 3-4

Number Of Ingredients 10

Ingredients

12 mussels
1 cup white wine
½ cup red onion, finely diced
1 tomato, peeled, seeded and chopped
½ cup corn kernels, cooked
1 tablespoon rocoto, chopped (or any other chili pepper)
4 limes
1 tablespoon olive oil
Salt and pepper
1 tablespoons parsley leaves, chopped

Steps:

Clean the mussels and remove the beards attached to the shells.
Put them in a saucepan with the wine, cover and bring to a boil. When you see the steam, check if all the mussels are open. Turn off the heat, take out the mussels and let cool.
Meanwhile combine red onion, tomato, corn, rocoto, lime juice, olive oil, salt, pepper and parsley leaves.
Discard one of the shells of the mussels, cover with a tablespoon of this salsa with some of its juice, and serve immediately at room temperature.

CHOROS A LA CHALACA

Choros a La Chalaca image

I enjoyed this appetizer this year on christmas eve and have been craving it ever since. I add tomatoes into the mix for added color and flavor.

Provided by cervantesbrandi

Categories Mussels

Time 30m

Yield 36 mussels

Number Of Ingredients 7

Ingredients

36 mussels (boiled until open, left intact on a half shell)
6 tomatoes (I use roma, finely diced)
3/4 cup cilantro (diced)
1 small red onion (finely minced)
1 (16 ounce) can yellow peppers (aji amarillo)
1 tablespoon msg
2 limes, juice of

Steps:

Place the can of aji amarillos with their juices in a blender and puree for 1 minutes.
Place the tomatoes, onions, cilantro, and blended aji's in a large bowl.
Add the msg and the lime juice.
Place the mussels on a half shell on a serving platter and top each with one tablespoon of the Aji mixture.
Serve with a nice cold beer and enjoy!

Nutrition Facts : Calories 22.3, Fat 0.4, SaturatedFat 0.1, Cholesterol 4.5, Sodium 47.3, Carbohydrate 2.6, Fiber 0.4, Sugar 0.7, Protein 2.2

Tips:

Use fresh seafood for the best flavor. If you can't find fresh choros, you can use frozen or canned ones, but the flavor will not be as good.
Be careful not to overcook the choros. They should be cooked just until they are opaque and tender, about 5 minutes.
If you are using frozen choros, thaw them in the refrigerator overnight before cooking.
To make the chalaca sauce, be sure to use ripe tomatoes and onions. You can also add other vegetables to the sauce, such as cucumbers, celery, or bell peppers.
Serve the choros a la chalaca immediately after cooking, while the sauce is still warm.

Conclusion:

Choritos a la Chalaca is a delicious and easy-to-make seafood dish that is perfect for a summer meal. The combination of tender choros, flavorful chalaca sauce, and crispy corn kernels is sure to please everyone at the table. So next time you are looking for a quick and easy seafood dish, give Choros a la Chalaca a try. You won't be disappointed!