1. Add the olive oil to a hot pan. Saute the chopped red onions and garlic. Add the diced tomato and saute for a couple of minutes.

2. Add the pork and fresh ground beef to the saute pan. Season with cumin and salt.

3. When the meat is finished browning, season with pepper and add golden raisins and black olives. Continue to cook at high heat. Add parsley, cilantro and pepper sauce. Turn it down to a medium heat adn allow it to cook for 20 more minutes.

4. Add white wine to a small pan and place it on medium heat. Add the rocoto paste. When the wine has reduced by half, add the heavy cream. Let it simmer.

5. Seed and de-vein the rocoto chilies. Stuff the chilies with the meat mixture.

6. Quarter the hard boiled eggs and place them on top of the stuffed chilies. Sprinkle pepper jack cheese over top. Place the rocoto rellenos on a greased pan.

7. Place the pan in the broiler and allow it to cook until the cheese is melted.

8. Plate the rocoto relleno and spoon the rocoto crema over top. Garnish with cilantro and parsley and serve.