Papas Rellenas With Picadillo De Pavo Recipes

Steps:

• In a small bowl, combine the onions, cilantro, parsley, red wine vinegar, and olive oil.
• Remove the backbone from the turkey breast, keeping both sides intact. Cut the breast into 2-inch steaks. Place the turkey cutlets into the marinade, cover, and marinate overnight in the refrigerator.
• Heat a grill.
• Grill the turkey cutlets until cooked and still juicy, about 5 to 6 minutes per side.

Steps:

• In a medium skillet, heat the oil over medium heat. Saute the onion and the chiles for 7 to 8 minutes, or until translucent. Add the salt, pepper, and garlic and cook for 2 minutes more, until the aroma of the garlic has been released. Add the diced tomatoes, tomatillos, bay leaves, thyme, epazote, and water. Reduce the heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes, until thickened. Remove from the heat and discard the bay leaves. Cover and set aside until ready to serve.
• To make the picadillo, in a blender, puree the tomatoes with their liquid. In a large heavy skillet, heat the oil over medium heat. Saute the onion with the salt and pepper, stirring occasionally, for about 5 minutes, or until soft. Add the garlic and cook for 2 minutes more. Add the turkey and spread it into an even layer in the pan. Saute, stirring frequently, until light brown. Add the cinnamon, cloves, pureed tomatoes, raisins, and vinegar. Simmer gently, stirring occasionally, until reduced to a thick mass, 30 to 45 minutes. Add the toasted almonds and stir to mix. Cool to room temperature and proceed.
• Make a slit in the side of each roasted chile and carefully scrape out the seeds with your fingers. Place the flour on a plate. In a large mixing bowl, beat the egg whites with the salt to soft peaks. Gently beat in the egg yolks, 1 at a time, and then beat in 1 1/2 tablespoons of the flour. Stop beating as soon as the flour is incorporated. Stuff the chiles with the picadillo, leaving room to re-close the opening, using toothpicks. Roll the chiles in the flour, gently patting off all the excess. In a large heavy skillet, heat about 3/4-inch of vegetable oil over medium-low heat until it registers 375 degrees on an instant-read thermometer. Pick up a chile by its stem and dip into the egg mixture. Lay it into the hot oil and repeat with 3 more chiles. When the chiles are brown underneath, gently roll them over and brown the other side. Drain on paper towels and keep warm in a low oven. Reheat the sauce over low heat while you are frying the chiles. Dip and fry all the remaining chiles, keeping them warm with the others as they are cooked. Ladle about 1/2 cup of the sauce onto each of 6 warm plates, lay 2 chiles on each plate. Top each plate with a few sprigs of parsley and a dollop of crema and serve immediately.

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.