For the rocotos

• 6 large, firm rocoto peppers
• 2 l water
• 30 g salt (2 tablespoons)
• 60 ml white vinegar (¼ cup)
• 20 g sugar (1½ tablespoons)

For the filling

• 500 g ground beef
• 300 g red onion, finely diced (2 medium onions)
• 45 ml vegetable oil (3 tablespoons)
• 40 g ají panca paste (3 tablespoons)
• 12 g garlic paste or finely grated garlic (3 large cloves)
• 4 g ground cumin (1 teaspoon)
• 3 g dried oregano (1 teaspoon)
• 6 g salt (1 teaspoon)
• 2 g ground black pepper (½ teaspoon)
• 60 g raisins (⅓ cup)
• 80 g chopped black olives (⅔ cup)
• 50 g roasted ground peanuts (⅓ cup)
• 2 hard-boiled eggs, chopped
• 120 ml beef broth (½ cup)

For the topping

• 300 g grated fresh cheese or queso paria (2½ cups)
• 120 ml evaporated milk (½ cup)
• 2 eggs
• 20 g butter (1½ tablespoons)

For the potato bake

• 1 kg white potatoes or yellow potatoes (6 medium potatoes)
• 250 ml evaporated milk (1 cup)
• 30 g butter (2 tablespoons)
• 180 g grated fresh cheese (1½ cups)
• 2 eggs
• 6 g salt (1 teaspoon)
• 2 g ground black pepper (½ teaspoon)