PAPA A LA HUANCAINA (HUANCAYO-STYLE POTATOES)
This means Huancainan-style potato and comes from Huancayo, Peru. It's an easy-to-make dish of sliced potatoes with a special sauce.
Provided by marco
Categories World Cuisine Recipes Latin American South American Peruvian
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
- Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.
- Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.
- Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
- Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.
Nutrition Facts : Calories 586.1 calories, Carbohydrate 45.5 g, Cholesterol 189.9 mg, Fat 37.3 g, Fiber 4.2 g, Protein 19.9 g, SaturatedFat 18.2 g, Sodium 927.1 mg, Sugar 4.5 g
MEXICAN STYLE POTATOES
I hope that you try this recipe and enjoy it with your family. This is a very humble dish that renders a satisfying meal. It is not a typical dish you'd find at restaurants in Mexico, as it's mostly something made at home for breakfast, brunch, and even dinner.
Provided by Mely Martínez
Categories Basic Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a large-size frying pan over medium-high heat.
- Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes. Stir frequently to avoid burning them. Make sure all the sides of the potatoes are golden.
- Stir in the onion and cook for about 3 minutes. By that time the onion should be translucent.
- Add the Serrano or Jalapeño pepper and cook for 2 more minutes, stirring from time to time.
- Now, add the chopped tomato, salt to taste, and gently stir them in with the potatoes, onion, and peppers. I like the tomatoes cubes to still hold some of their shape when serving, so this step is a quick one, just 1 or 2 minutes before proceeding to serve. Of course, if you like your tomatoes well cooked, then cook them a little bit longer.
Nutrition Facts : ServingSize 3 tacos, Calories 265 kcal, Carbohydrate 31 g, Protein 6 g, Fat 14 g, SaturatedFat 11 g, Sodium 1188 mg, Fiber 6 g, Sugar 2 g
PAPAS (POTATOES)
Here's a recipe for 4th of July that adds a little spice into your life!
Provided by adrianadesouza
Time 35m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Bake potatoes in oven or microwave until tender. Set aside until cool.
- Peel and dice into ½ inch cubes.
- Melt 2tbsp butter in medium skillet, place diced potatoes in skillet.
- While browning add salt and pepper.
- Continue to brown adding more butter if necessary.
- Place on plate. Keep Dos Pistolas Green Chili Salsa handy, to pour over finished potatoes.
PAPAS: POTATOES
I come from a family of eaters and have carried on the tradition even though I am a single mother. My daughter's favorite breakfast on Sunday is papas. She wakes up to the smells of love from Mom and all is right in her world.
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 20
Steps:
- I use the heaviest pan in my home. Cast iron works the best but the Dutch oven works, too.
- Preheat oven to 375 degrees F.
- Stir the bacon and sausage on medium heat until halfway cooked. Add the potatoes, onion, and garlic. Stir to combine and add the spices. Cook another 5 minutes and place pan or pot into the oven for about 15 to 20 minutes. Stir the papas once or twice to avoid any sticking and to get some yummy color. Warm up tortillas. Prepare eggs. Take papas out of oven and serve steaming hot with cheese, chile sauce, eggs, tortillas and giggles.
- In a large saute pan heat olive oil and add onions, garlic, chiles and salt. Saute until onions are translucent and chiles have begun to soften. Stir in soups and cook until it bubbles. In a blender or with an immersion blender, puree for 30 seconds.
PAPAS (MEXICAN MASHED POTATOES
When we visited Costa Rica, I had these potatoes and fell in love with them. I have tried many many recipes but none was ever what I was looking for. These are the closests that I have gotten. They are not as good as Costa Rica's (of course) but they are still so good.
Provided by alimel_01
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Roast jalapeno pepper & anaheim chili pepper on a grill pan on the stove. place peppers on the grill until they begin to blister, then turn them over. When blistered on both sides, remove from grill.
- Allow peppers to cool until you can work with them with your hands. Peel peppers, remove seeds, and puree.
- While peppers are roasting, peel potatoes, cut in small water, and boil until fork tender (12-15 minutes).
- When potatoes are done, drain.
- Put potatoes back in pot and add the butter.
- Mash butter into potatoes with either a hand held masher or an immersion blender.
- Add the sour cream, pureed peppers, salt, pepper, and garlic powder.
- Melt the Velvetta Mexican Cheese in the microwave and then add to potatoes.
- Mix all the ingredients together. You can add more salt, pepper, garlic, or hot pepper based on your tastes!
PAPAS RELLENAS (FRIED STUFFED POTATOES)
This is one Cuban snack that if you haven't tried it, you probably can't imagine what it is nor how it tastes! Instead of asking what the heck is it, here why not taste one? These can be made to a point ahead of time and frozen and they also make wonderful appetizers. Real comfort food! These have to be placed in the refrigerator for at least 2-4 hours, and if deep-frying the frozen method is best. This is a combination of a lot of recipes - a main contributor has been the cook at the "home".
Provided by Manami
Categories Lunch/Snacks
Time 35m
Yield 24-30 serving(s)
Number Of Ingredients 19
Steps:
- POTATOES::.
- Boil potatoes until fully cooked.
- Drain potatoes and mash with salt.
- DO NOT ADD BUTTER, OIL, OR LIQUID.
- Let cool.
- PICADILLO (meat mixture)::.
- Saute onions and green pepper until onions are limp.
- Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar.
- Continue to cook until meat is completely cooked.
- Drain off excess fat and allow to cool.
- Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers.
- Stuff the indentation in each 1/2 with ground beef or picadillo.
- Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch).
- If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls.
- Dip ball into beaten egg and the flour until lightly covered.
- Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly.
- Refrigerate for 2-4 hours or you may freeze these for later use.
- Use frying pan with enough oil to cover half the ball at a time.
- Heat oil to frying time (375°F) and drop each potato ball into oil.
- BE CAREFUL!
- Cook 2 minutes or until golden brown on one side and then turn over & cook the same.
- If you have deep-fryer heat oil to 375°F.
- Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.
- DON'T OVERCOOK.
- Deep frying is best when they are frozen.
Nutrition Facts : Calories 145.6, Fat 6.6, SaturatedFat 2.5, Cholesterol 61, Sodium 193.4, Carbohydrate 11.8, Fiber 1.6, Sugar 0.9, Protein 9.5
PAPAS RELLENAS (FRIED STUFFED POTATOES)
My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!
Provided by alu1977
Categories Appetizers and Snacks Meat and Poultry Beef
Time 4h15m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g
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