ANDES STYLE PAPAS RELLENAS
Papas rellenas translates to stuffed potatoes. It is a peruvian dish (also made in Colombia) consisting of mashed potatoes stuffed with seasoned ground meat and deep fried. It is usually accompanied with a Sarza Criolla, or an aji sauce. Cuban and Puerto Rican versions consist of potato balls stuffed with seasoned picadillo. I usually use half potatoes and half yuca, or whatever I have left over from a previous meal.
Provided by threeovens
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 332.9, Fat 19.6, SaturatedFat 4.9, Cholesterol 61.8, Sodium 56.1, Carbohydrate 25.4, Fiber 3.6, Sugar 2.3, Protein 14.4
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Md Ariyan Arif khan
[email protected]These papas rellenas were a little too greasy for my taste, but the flavor was good. I think I'll try baking them next time instead of frying them.
Ayoub Bellout
[email protected]I love papas rellenas, and this recipe did not disappoint! The instructions were clear and easy to follow, and the end result was delicious. My family loved them!
Benson Chege
[email protected]The flavors in this dish were amazing! The beef filling was perfectly seasoned, and the potato shells were crispy on the outside and fluffy on the inside. I would highly recommend this recipe to anyone looking for a delicious and authentic Peruvian d
Nadeem Nadeemsial167
[email protected]These were so good! I've never made papas rellenas before, but this recipe made it easy. I'll definitely be making them again.
Charity Orpin
[email protected]The papas rellenas turned out great! I used a mix of ground beef and pork for the filling, and it was delicious. The only thing I would change next time is to make the potato shells a bit thinner.
KHAN RASEL
[email protected]These papas rellenas were a hit at my dinner party! The crispy potato shells and flavorful beef filling were a perfect combination. I especially appreciated the detailed instructions, which made the cooking process a breeze.