Papa Rellena Con Salsa Ranchera Stuffed Potato With Spicy Creole Sauce Recipes

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.

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.

Steps:

• Preparation:
• Wash potatoes and place them in a medium size pan with salted water. Bring to a boil. Cook until soft. Remove from heat. Peel.
• Force potatoes through a strainer or a potato masher. Cool. Add 1 egg and knead dough until smooth and soft.
• Pour 2 or 3 tablespoons oil in a large size skillet. Cook onion and garlic until golden.
• Add ground beef. Add tomatoes and cook for 5 minutes. Add parsley, cilantro, olives, hardboiled eggs and raisins. Season with salt, pepper and paprika.
• Flour hands and take a portion (about ½ cup) of potato mixture. Place it in the palm of your hand. Flatten it and place 1 tablespoon of filling (approximately) in the center.
• Fold it and close by pressing ends. It must have an oval shape.Flour croquettes and set them aside. Repeat this process with the rest of potato.
• Heat oil in a medium size pan and fry papa rellena until golden.
• Papa Rellena is served with white rice and onion creole sauce.
• 8 servings.