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Papas Rellenas

  • Papas Rellenas
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Ingredients

  • 5 cups of cooked picadillo (recipe below)
  • 2 boniato, peeled and chopped into 1 inch cubes
  • 4 russet potatoes, peeled and chopped into 1 inch cubes
  • 1/4 stick unsalted better
  • 2 tablespoons corn starch
  • 1 egg
  • 2 cups Italian bread crumbs
  • 1 cup cornmeal
  • Olive oil
  • Sea salt
  • Black pepper

Directions

  • Cook picadillo according to directions below
  • Place a pot of water to boil add one pinch of salt
  • Place chopped boniato and russet potatoes into the boiling water, cook until you can pierce through with a fork
  • Drain potatoes
  • Mush potatoes through a mesh strainer. This is a tedious process and will take the most time
  • Once all the potatoes and boniato have been strained allow them to cool down to get to room temperature
  • Add 1/4 of unsalted butter and 1 pinch of salt and pepper, stir until butter is completely melted
  • Add 2 tablespoons of cornstarch, stir
  • Mix in one egg, stir well
  • Cover with plastic and refrigerate for 2 hours up to overnight
  • To create balls, dip fingers in olive oil. Grab a small handful of boniato potato mixture, mold into a ball. Place an indent in middle to place picadillo mixture. Cover picadillo t hole with more boniato potato mixture. Carefully mold into a small ball to create a papa rellena
  • Combine Italian breadcrumbs and cornmeal together
  • Dip papa rellena into breadcrumb and cornmeal mixture
  • Place a frying pan on medium heat with 1 inch of vegetable oil to cover the pan
  • Fry the papa rellena until golden brown
  • Baking is an alternative cooking method. Place papa rellena onto baking sheet and bake for 400 degrees for 25–35 minutes
  • Top with hot sauce

Picadillo Ingredients

  • 1 pound ground sirloin
  • 1/4 pound ground chuck
  • 1 1/2 cups cherry tomatoes, cut into halves
  • 1 sweet onion, finely chopped
  • 1 sweet orange pepper, chopped
  • 4 cloves garlic, finely chopped
  • Lysanders meat rub
  • Olive oil
  • Sweet paprika
  • Sea salt
  • Black pepper
  • 1 tablespoon brown sugar

Picadillo Directions

  • Mix together 1 pound of ground sirloin and 1/4 of a pound of ground chuck
  • Season beef with Lysanders meat rub or your favorite meat rub
  • Drizzle with olive oil and mix meat together
  • Cover and chill meat for 1 hour
  • Chop up all vegetables; cherry tomatoes, sweet onion, sweet pepper, potatoes and garlic
  • Sauté vegetables with olive oil, add sea salt, black pepper, sweet paprika and 1 tablespoon of brown sugar
  • Add meat mixture to veggies, mix together and stir occasionally (to avoid meat from clumping together)
  • Cook meat and vegetables for about 20 minutes on medium heat
  • Stir mixture, lower temperature to simmer

 

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