Gayo Azul’s Tacky Papa Rellena Recipe • The Burger Beast

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

1. Peel the potatoes and slice them into 1/4-inch thick items.
2. Place the potato slices in a pot, cowl with chilly water, and add salt.
3. 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.
4. Drain the potatoes and allow them to cool barely.
5. Whereas the potatoes are cooling, warmth oil in a skillet over medium warmth.
6. Add the onion, inexperienced pepper, and garlic to the skillet, and sauté for about 10 minutes, or till the onion is smooth and translucent.
7. Enhance the warmth to medium-high and add the bottom beef, cooking till it’s browned and not pink.
8. Stir in 1/2 teaspoon salt, pepper, and tomato paste till the paste dissolves.
9. Switch the meat combination to a bowl and funky to room temperature.
10. Reduce the cheese into 1/2 x 1-inch rectangles.
11. 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.
12. Mash the cooled potatoes totally to take away any lumps.
13. 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.
14. Roll every potato ball in flour.
15. 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.
16. 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.