Relleno De Papas Food

RELLENOS DE PAPA (STUFFED MASHED POTATOES)

Steps:

• Bring water to a boil and remove from heat.
• Add margarine, salt, pepper, garlic powder, and milk. Stir until the margarine is melted.
• Add the potato flakes. The mixture should be pretty thick and dry.
• Add a slightly beaten egg and mix well.
• Let the potatoes sit to cool down.
• Divide potato mixture into 6 balls.
• Sprinkle corn starch on one hand and carefully spread one of the potato balls on your hand pushing down in the middle.
• Place a tablespoon of prepared picadillo in the middle carefully folding the sides over the meat until it is completely sealed.
• Roll the stuffed balls in corn starch - this will help keep the mixture together during frying.
• Fry over medium-high heat until golden.
• Note: all purpose flour can be used instead of cornstarch.

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.

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.