Papa rellena is a well-liked dish in Latin American delicacies, notably in Cuba, Peru, and Puerto Rico. The title interprets to “stuffed potato.” The dish consists of mashed potatoes formed right into a ball or oval and stuffed with savory stuffing, usually floor beef cooked with onions, garlic, spices, hard-boiled eggs, olives, and typically raisins.
After filling, the potato balls are coated in flour or breadcrumbs and deep-fried till golden and crispy outdoors. The result’s a flavorful, crispy exterior with a smooth mashed potato inside and a tasty, seasoned meat filling.
The substances and seasonings range by area, however the idea stays constant: a stuffed potato fried to perfection. In some variations, you may also discover cheese or different proteins inside.
This recipe was given to me by Gayo Azul, with whom I’ve a really lengthy historical past. Their pink wax gouda cheese was a staple in my fridge rising up.
My grandfather would bust out the pink wax pinwheel of Gayo Azul for a day snack or typically breakfast or dinner. I all the time affiliate gouda cheese with my late grandfather, and Gayo Azul was his favourite, which implies it’s my favourite, too.
Elements
- 2 lbs potatoes (Yukon gold or pink)
- 1 cup of shredded Gayo Azul Gouda cheese
- 2 eggs
- ¼ cup flour
- 1 cup Panko breadcrumbs
- 1 cup bitter cream
- 1 cup parsley leaves
- 1 chipotle pepper
- ½ lb floor beef
- ¼ cup chopped onion
- 1 cloves garlic minced
- ½ inexperienced pepper chopped
- 2 teaspoons tomato paste
- salt, pepper, and oil
Directions
- Peel the potatoes and slice them into 1/4-inch thick items.
- Place the potato slices in a pot, cowl with chilly water, and add salt.
- Convey to a boil over excessive warmth, then cut back the warmth barely to keep up a mild boil. Cook dinner for 18-20 minutes or till the potatoes are fork-tender.
- Drain the potatoes and allow them to cool barely.
- Whereas the potatoes are cooling, warmth oil in a skillet over medium warmth.
- Add the onion, inexperienced pepper, and garlic to the skillet, and sauté for about 10 minutes, or till the onion is smooth and translucent.
- Enhance the warmth to medium-high and add the bottom beef, cooking till it’s browned and not pink.
- Stir in 1/2 teaspoon salt, pepper, and tomato paste till the paste dissolves.
- Switch the meat combination to a bowl and funky to room temperature.
- Reduce the cheese into 1/2 x 1-inch rectangles.
- Combine half the bitter cream in a blender with parsley, salt, and pepper. Mix the remaining bitter cream with chipotle. Place every sauce in separate bowls.
- Mash the cooled potatoes totally to take away any lumps.
- Scoop out 1/2 cup of mashed potatoes with floured palms and form right into a disc. Place one tablespoon of the meat combination and a cheese piece within the middle, then shut the potato combination round it to kind a stuffed ball. Repeat with the remaining potatoes.
- Roll every potato ball in flour.
- Beat the eggs with a pinch of salt. Dip every potato ball within the egg combination, then roll it in Panko breadcrumbs to coat evenly.
- Place the potatoes beneath the broiler and bake for 3-4 minutes or till golden brown. Flip and broil the opposite aspect till evenly browned.