Papas Rellenas Cuban Stuffed Potato Balls Food

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.

NENA'S PAPAS RELLENAS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through. , Drain potatoes; mash with garlic powder and remaining salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoonful of filling in the center. Shape potatoes around filling, forming a ball. Repeat., Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in the eggs, then roll in bread crumbs. In an electric skillet or deep fryer, heat oil to 375°. Fry potato balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels.

STUFFED POTATO BALLS ( PAPAS RELLENAS )

Steps:

• Mix together the hot mashed potatoes, eggs, butter and 2 teaspoons of cornstarch. Set aside and let cool.
• In a frying pan, heat the olive oil. Add the ground beef and cook until no longer pink. Stir to break up the meat.
• Add the sofrito, tomato sauce, oregano and salt to the cooked ground beef. Mix thoroughly. Turn the heat to low and simmer for 30 minutes. Remove from heat and allow to cool.
• Spread a spoonful of the potato dough mix in the palm of your hand. Make an indentation in the middle and stuff it with the meat mixture.
• Cover the filling with more potato dough. Shape into a ball. Dust the ball lightly with the remaining cornstarch.
• Repeat until mix is used up.
• Deep fry the stuffed potato balls until golden (about 2 minutes).
• Remove and drain on paper towels.
• Servings: Makes 12 to 16 potato balls.

PAPA RELLENA CON SALSA RANCHERA (STUFFED POTATO WITH SPICY CREOLE SAUCE)

Steps:

• For the potatoes: Start by putting the potatoes in a large pot. Cover with 8 cups cold water and add the salt; the water should taste a little salty. Bring to a boil over high heat, reduce to a simmer and cook until they feel tender when poked with a fork or knife. Drain and then mash, adding the milk and butter. Transfer to a bowl and let cool for at least an hour.
• For the filling: Meanwhile, add the olive oil to a deep skillet over high heat. Add the onions, garlic, cumin, oregano, paprika, salt, pepper and bay leaf. Turn the heat down to medium-high and cook for 5 to 10 minutes. Add the beef and tomato paste, cover and turn the heat down to medium. Cook for about 25 minutes. Remove the lid and stir; the consistency should look like thick chili. Transfer to a pan and spread the mixture out so it cools quickly.
• To assemble: Start by portioning the cooled potato mixture, about 8 ounces or enough to look like an orange when rolled into a ball. Next, take a ball and flatten with your palms while at the same time maintaining a cup shape in one hand. Then, with an ice cream scooper, fill the potato with the meat filling. Close and seal it with both hands. Repeat with all the potato balls. Set up 3 shallow pans, one with the egg wash and the others with the panko. Take a potato ball and put in the egg, then in the fine panko, back into the egg and then in the coarse panko. Once you have breaded them, put them in the refrigerator to firm up, about 30 minutes. Fill a deep pot about halfway with oil and heat to about 350 degrees F. Carefully drop the potato balls in the oil and fry in batches until golden brown, about 5 minutes. Drain on paper towels and serve with Salsa Ranchera.
• Start by heating a skillet with 5 tablespoons of the olive oil and adding the chiles and whole garlic cloves to toast for a few minutes. Then add the onions, bell peppers, oregano, cumin, salt, pepper and bay leaf. Then add the fresh tomatoes, tomato puree and stock, and reduce by a third at a low simmer; this takes about 15 minutes. Let cool for 20 minutes. Then place in a blender and puree. Heat the remaining 5 tablespoons olive oil in another pan. Strain the sauce through a fine mesh strainer and add to the pan. Fry the sauce in the hot pan and reduce until thick, 15 to 20 minutes. Adjust the seasoning if necessary.

AIR-FRYER PAPAS RELLENAS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. , Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through. , Drain potatoes; mash with garlic powder and remaining 1 teaspoon salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoon of filling in the center. Shape potatoes around filling, forming a ball. Repeat., Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in eggs, then roll in bread crumbs. Preheat air fryer to 400°. In batches, place in single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 14-16 minutes.

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.

PAPAS RELLENAS (CUBAN STUFFED POTATO BALLS)

Steps:

• In a large pot of salted boiling water, boil the potatoes until fork tender, about 10 to 15 minutes. Drain and return to the pot away from the heat. Mash the potatoes or push through a potato ricer. It should be easy to shape into a ball (but don't shape them yet). Allow to set until cool enough to touch.
• Meanwhile, in a large skillet over medium-high heat, cook the ground beef and onion until the meat is browned. Stir in the garlic and onion until just fragrant, about 30 seconds. Drain excess grease. Add the tomato sauce and wine, then lower the heat to medium. Simmer for 10 minutes. Stir in the olives and season with the spices and salt and pepper, to taste. Cook for another 3 minutes then remove from the heat. If the meat mixture is not at the consistency you desire, you can transfer it to a food processor and pulse a few times to hash it up. This is completely optional.
• Scoop 1/4 cup portions of the potatoes and divide each in half. Press a dimple into the middle of each half to form small bowl like shapes. Stuff a tablespoon or two of the meat mixture into half of the bowls, then cover with the other halves and form a ball around the meat. None of the meat should be exposed.
• In a small bowl, mix together the bread crumbs and flour. Dip each ball first into the beat eggs, then into the bread crumbs. Repeat for a crunchier texture. Layer on a lined baking sheet or large platter and refrigerate for 2 to 4 hours before frying.
• Pour enough oil into a frying pan that is enough to cover half of the height of the balls. Heat the oil to 375 °F. Carefully drop the stuffed potatoes in the hot oil and fry on each side for about 2 to 3 minutes or until golden brown. Drain on a plate lined with paper towels and serve immediately.

PICADILLO-STUFFED POTATOES (PAPAS RELLENAS)

Steps:

• For the picadillo: Heat the oil in a large saute pan over medium-high heat. Sprinkle the beef with salt and pepper and cook, stirring to break it up into small pieces, until browned and cooked through, about 3 minutes. Remove to a bowl using a slotted spoon and set aside, allowing the fat to remain in the pan. Add the cumin, garlic, onions and bell peppers and cook until soft and fragrant, 7 to 8 minutes. Add the meat back to the pan along with the white wine, and cook until the wine is reduced by half, about 2 minutes. Add the tomato sauce, raisins, olives, capers and bay leaf and continue to cook until all of the flavors have come together and the liquid is mostly absorbed, about 10 minutes. Add additional salt and pepper to taste and set aside to cool. Once cooled, drain off any excess liquid.
• For the potatoes: Place the potatoes in a large pan of cold salted water over medium-high heat. Bring the water to a boil, reduce the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and put them back in the same pan over low heat, shaking the pan to dry the potatoes, about 2 minutes. Pass through a ricer or a food mill (or mash thoroughly with a large fork) and stir in the butter and cream. Season with salt and pepper and set aside to cool.
• To assemble the papas rellenas: Roll 2/3 cup of the mashed potatoes into a ball. Create a well with your thumb and fill it with 2 tablespoons of picadillo filling; completely enclose the filling with some of the mashed potatoes, reforming the ball. Set on a large plate. Continue with the rest of the potatoes and picadillo filling.
• Place the flour, egg and cracker meal each in a separate shallow bowl. Roll the balls first in the flour, shaking off any excess, then in the egg and then in the cracker meal. Set the balls on a large plate, cover and refrigerate for at least 1 hour or up to overnight.
• Pour 3 to 4 inches of vegetable oil into a heavy-bottomed pan or Dutch oven and place over medium-high heat. Heat until a deep-frying thermometer inserted in the oil registers 375 degrees F. Fry the stuffed potatoes in batches, taking care not to overcrowd the pan and turning the balls to brown evenly, until lightly browned, 1 to 2 minutes. (You know you have cooked them too long if the coating starts to crack.) Remove to a paper-towel-lined plate using a slotted spoon. Repeat with the remaining balls, making sure the oil comes back to 375 degrees F between each batch.
• Arrange on a platter and serve while still hot.

PAPAS RELLENAS (FRIED STUFFED POTATOES)

Steps:

• To make the potatoes:.
• 2Boil potatoes until fully cooked.
• 3Drain potatoes and mash with salt.
• 4DO NOT ADD BUTTER, OIL, OR LIQUID.
• 5Let cool.
• 6Make meat mixture:.
• 7Saute onions and green pepper until onions are limp.
• 8Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar.
• 9Continue to cook until meat is completely cooked.
• 10Drain off excess fat and allow to cool.
• 11Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers.
• 12Stuff the indentation in each 1/2 with ground beef or picadillo.
• 13Bring 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).
• 14If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls.
• 15Dip ball into beaten egg and the flour until lightly covered.
• 16Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly.
• 17Refrigerate for 2-4 hours or you may freeze these for later use.
• 18Use frying pan with enough oil to cover half the ball at a time.
• 19Heat oil to frying time (375°F) and drop each potato ball into oil.
• 20BE CAREFUL!
• 21Cook 2 minutes or until golden brown on one side and then turn over & cook the same.
• 22If you have deep-fryer heat oil to 375°F.
• 23Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.
• 24DON'T OVERCOOK.
• 25Deep frying is best when they are frozen.

PAPAS RELLENAS - STUFFED POTATO BALLS

Steps:

• Gather the ingredients.
• Mix together the hot mashed potatoes, eggs, butter and 2 teaspoons of cornstarch. Set aside and let cool.
• In a frying pan, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, stirring to break up the meat, 6 to 8 minutes.
• Add the sofrito, tomato sauce, oregano and salt to the cooked ground beef. Mix thoroughly. Turn the heat to low and simmer for 10 to 15 minutes. Remove from heat and allow to cool.
• Dust your hands lightly with cornstarch. Spread a spoonful of the potato dough mix in the palm of your hand. Make an indentation in the middle and stuff it with the meat mixture.
• Cover the filling with more potato dough. Shape into a ball. Dust the ball lightly with the remaining cornstarch.
• Repeat until mix is used up.
• Fill a pot with 2 inches of oil and heat to 370 F. Deep fry the stuffed potato balls until golden, about 6 to 8 minutes.
• Remove and drain on paper towels.

PAN-FRIED STUFFED POTATOES (CUBAN PAPAS RELLENAS)

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
• 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 mash potatoes, then set aside to cool.
• Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
• Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
• Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
• Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
• Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.