Papa Rellena Peruvian Stuffed Potatoes Food

PERUVIAN STUFFED POTATOES PAPA RELLENA

Steps:

• Preparation:
• Wash potatoes and place them in a medium size pan with salted water. Bring to a boil. Cook until soft. Remove from heat. Peel.
• Force potatoes through a strainer or a potato masher. Cool. Add 1 egg and knead dough until smooth and soft.
• Pour 2 or 3 tablespoons oil in a large size skillet. Cook onion and garlic until golden.
• Add ground beef. Add tomatoes and cook for 5 minutes. Add parsley, cilantro, olives, hardboiled eggs and raisins. Season with salt, pepper and paprika.
• Flour hands and take a portion (about ½ cup) of potato mixture. Place it in the palm of your hand. Flatten it and place 1 tablespoon of filling (approximately) in the center.
• Fold it and close by pressing ends. It must have an oval shape.Flour croquettes and set them aside. Repeat this process with the rest of potato.
• Heat oil in a medium size pan and fry papa rellena until golden.
• Papa Rellena is served with white rice and onion creole sauce.
• 8 servings.

PAPAS RELLENAS - PERUVIAN STUFFED POTATOES RECIPE

Steps:

• Add the olive oil to a skillet on medium heat, add the garlic and sauté until translucent. Add the onion and stir until it is slightly brown. Once the onions just turn a little brown add the tomato and cook until very soft.
• Cook the ground beef on medium hight heat until brown and crop into very fine pieces like rice.
• Once the beef and brown add the sofrito, adobo, sazón, aji amarillo, dried oregano, black pepper and saffron. Stir very will to combine and allow to simmer for 2-3 minutes.
• Place the beef in a large baking dish, spread it out and allow to cool.
• Bring a pot of water to boil with the cut pieces of potatoes and add the salt.
• Check the potatoes with a fork for softness. Once very soft drain them and rinse with cold water.
• Mash or use a potato ricer to get the potatoes very smooth with no lumps.
• Spread them out in the bowl and allow to cool. Once they are just warm to the touch add the beaten egg and corn starch then mix to combine. You should have a soft dough that is slightly firm and will hold a shape. Add more corn starch a little at a time to get the right consistency.
• I like to use an ice cream scooper to get the size papas rellena ball. Flatten the ball in the palm of your hand.
• Take about 1 Tbsp of the cooled beef filling and place in the center of the circle.
• Gently squeeze the sides up around the filling to encapsulate it and form a ball.
• Roll the ball in corn meal and set aside until ready to fry. I like to place all mine in the freezer for 10-15 minutes to firm them up before frying.
• Heat oil to 350°F and fry the papas rellenas until they are golden brown.

PAPAS RELLENAS (FRIED STUFFED POTATOES)

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
• Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
• Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
• To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.

PERUVIAN STYLE STUFFED POTATOES

Steps:

• Place the whole, unpeeled potatoes in a large pot with plenty of water. Bring to a boil and cook on medium-high heat until the potatoes are tender, around 25 to 30 minutes.
• Next, peel the potatoes while still hot and crush them using a potato masher or a fork. Add salt and pepper, and mix well. Afterwards, cover the potatoes with a cloth while preparing the filling.
• In a frying pan, heat 1/4 cup vegetable oil over medium heat. Add the onion and garlic. Cook for seven minutes or until the onion looks transparent. Incorporate the panca pepper paste into the mix, if you are using it, and add the tomato paste. Cook for four minutes, then add-in the ground beef, salt and pepper. Stir well and cover with a lid.
• Lower the heat and continue cooking while covered for 15 more minutes. Add 1/2 cup water if you think it's necessary, to make sure that the filling remains juicy. Next, stir-in the hard boiled eggs, raisins, black olives and parsley. Immediately turn off the heat and let cool to room temperature.
• With floured hands, knead the mashed potatoes for a few seconds. Take a portion of mashed potatoes and form a ball first. Then flatten the ball in your hand to make a thick "tortilla" that is a bit hollow in the center.
• In the center of the section, add a portion of the meat filling. Close the "tortilla" as if it was an empanada and give it an oval shape. Dip each filled potato in the beaten eggs and roll in the flour, shaking off any access powder.
• Heat the remaining 1/2 cup of vegetable oil in a sautée pan and fry the stuffed potatoes, turning over every four minutes or until completely golden-brown. They should have a fine crispy surface when finished. Let any excess oil drain-off over a paper towel and serve hot with the prepared salsa criolla.

PAPA RELLENA

Steps:

• Cook the potatoes with their skin in a large pot of boiling salted water for about 30 to 40 minutes.
• Peel the potatoes while still hot, and mash them immediately. Add 1½ tablespoon of flour and mix well with your hands. Set aside.

COLOMBIAN STYLE STUFFED POTATOES (PAPAS RELLENAS COLOMBIANAS)

Steps:

• Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.
• Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes.
• Drain the potatoes and mash with a fork or masher and set aside.
• Prepare the filling, in a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 - 15 minutes. Set aside to cool.
• In a medium bowl place all the batter ingredients and whisk until smooth and set aside.
• Divide the potato mash into 10 equal sized portions, about 1/3 cup each, and form each portion into a ball by rolling between the palms of your hands. Flatten into patties and place 1 ½ tablespoons of the filling in the center of each one. Shape the potato mixture with the filling into balls to enclose the filling completely.
• Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.
• Dip the stuffed potato into the batter and carefully place them in the hot oil and fry for about 4 minutes or until golden, turning over halfway through. Remove the potatoes from the oil using a slotted spoon and drain in a plate with paper towels. Transfer to a serving plate and serve with Ají.

ANDES STYLE PAPAS RELLENAS

Steps:

• Boil potatoes in a large pot of salted water until soft, about 20 minutes. Let cool slightly and remove peel. Mash and let come to near room temperature. Add one egg and knead until smooth and soft, it should be like a dough that you can handle without sticking to your hands.
• Heat 2 or 3 tablespoons of oil in a large skillet over medium heat and cook onions and garlic until they begin to carmelize and are golden, about 5 to 7 minutes. Add ground beef and tomatoes and cook 5 minutes, while breaking up with a wooden spoon. Add parsley, cilantro, olives, and hard boiled eggs and raisins, if using. Season with salt, pepper and paprika keeping in mind that the olives will also be salty.
• Take a handful of the potato mixture (about 3/4 cup) and flatten in your hand. Place about 2 tablespoons of the meat filling in the center. Carefully fold over and pinch closed while forming an oval shape. Coat with flour and set aside. Repeat until you have used all the mixtures. Refrigerate about 20 minutes to rest.
• Heat remaining oil in the skillet (or use a deep fryer) and fry rellena on all sides until golden brown. Drain on paper toweling. Serve hot with Aji or Sarza Criolla.

PAPA RELLENA: PERUVIAN STUFFED POTATOES

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil. Cook the unpeeled potatoes until they are tender when pierced with a fork, about 25 minutes.
• Once the potatoes are cooked, drain them in a colander.
• When they are cool enough to handle, peel and mash the potatoes thoroughly (or pass them through a potato ricer ).
• Season the mashed potatoes with salt and pepper to taste. Chill the potatoes uncovered for several hours, or overnight.
• Once the potatoes are very cold, stir the egg into the mashed potatoes until well mixed.
• Cook the egg in boiling water until hard-boiled and set aside.
• Heat the vegetable oil in a skillet. Add the onions, garlic, and aji pepper and cook until soft and fragrant.
• Add the cumin and paprika and cook 2 minutes more, stirring.
• Add the ground beef and cook until browned.
• Add the beef broth and the raisins and simmer for 10 to 15 minutes more, or until most of the liquid is gone.
• Stir in the green olives, if using.
• Season the mixture with salt and pepper to taste. Remove from the heat and let cool.
• Peel the hard-boiled egg and chop it into about 6 pieces.
• With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center.
• Fill the well with 1 to 2 tablespoons of the beef mixture and a piece of hard-boiled egg.
• Mold the potatoes around the beef, adding more potato if necessary to fully enclose the filling. Shape into an oblong oval with slightly pointy ends, about the size of a medium potato.
• Repeat with the rest of the ingredients; you should be able to make 6 croquettes. Coat each papa rellena generously with flour.
• In a deep skillet or deep-fat fryer , heat 2 inches of oil to 360 F. Set the oven to 200 F.
• Fry the potatoes in batches until they are golden brown.
• Drain them on a plate lined with paper towels. Keep the papa rellena warm in the oven until ready to serve.
• Serve with a side of ketchup, if desired, and enjoy.