Papas Rellenas 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.

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.

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.

PAPAS RELLENAS (FRIED STUFFED POTATOES)

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.

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.

PAPAS RELLENAS WITH PICADILLO DE PAVO

Steps:

• Picadillo:
• Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil. Put the turkey in the skillet and cook, separating the clumps of meat with a spoon or spatula, until crumbly and lightly browned, about 5 minutes. Transfer the turkey and any juices to a bowl. Reserve.
• Add the remaining 2 tablespoons olive oil and the butter to a skillet and heat until hot. Add the garlic, onion and bell peppers, season with salt and pepper, and saute for 10 to 15 minutes, stirring occasionally.
• Stir in the turkey, tomato, tomato paste, red wine, sherry, capers, raisins, olives, and scallions. Lower the heat to medium-low, season to taste, and cook for about 15 minutes until the flavors meld. Remove from the heat.
• Papas Rellenas:
• Combine the mashed potatoes and yuca in a large bowl. Lightly beat 2 of the eggs, and add to the potato mixture, along with the thyme, salt, black pepper, and cayenne. Cover and refrigerate for 30 minutes.
• Form the potato mixture into balls about 1 1/2 inches in diameter. Using your thumb or forefinger, make a little well large enough to hold 1/2 tablespoon of filling in each ball. Add the filling and pinch the dough to seal. Pat the seam gently, then roll the ball to make it smooth and round.
• Bring out 3 shallow bowls, Put the flour in 1 and season with salt and pepper. In another, beat the remaining 3 eggs with the water. Put the bread crumbs in the third bowl. Roll each ball in flour, then in the eggs, and then in the bread crumbs to coat.
• In a deep fryer or deep pot, heat the oil to 375 degrees F. Drop the papas rellenas in the oil, in batches, and cook until golden brown, about 3 minutes. Remove and drain on paper towels. Serve.

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.

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.