Andes Style Papas Rellenas Recipes

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PAPA RELLENA



Papa Rellena image

Papa rellena is a small bite of mashed potato stuffed with meat, tomato, black olives, raisins and flavored with oregano and cumin, then fried.

Provided by Vera Abitbol

Categories     Appetizer     Main Course

Time 2h30m

Number Of Ingredients 17

1½ lb mashed potatoes ((Bintje, Charlotte, or Manon varieties))
1½ tablespoon flour ((optional, depending on potatoes))
2 tablespoons olive oil
1 lb ground beef ((or finely chopped beef))
2 green onions (, chopped)
2 cloves garlic (, minced)
2 tomatoes (, peeled, seeded and diced)
2 hard boiled eggs (, diced)
½ teaspoon ground chili pepper
10 black olives (, coarsely chopped)
2 tablespoons raisins
½ teaspoon cumin
1 teaspoon fresh oregano (, chopped)
1 cup flour or fine breadcrumbs
2 eggs (, beaten)
Salt
Vegetable oil ((for frying))

Steps:

  • Cook the potatoes with their skin in a large pot of boiling salted water for about 30 to 40 minutes.
  • Peel the potatoes while still hot, and mash them immediately. Add 1½ tablespoon of flour and mix well with your hands. Set aside.

ANDES STYLE PAPAS RELLENAS



Andes Style Papas Rellenas image

Papas rellenas translates to stuffed potatoes. It is a peruvian dish (also made in Colombia) consisting of mashed potatoes stuffed with seasoned ground meat and deep fried. It is usually accompanied with a Sarza Criolla, or an aji sauce. Cuban and Puerto Rican versions consist of potato balls stuffed with seasoned picadillo. I usually use half potatoes and half yuca, or whatever I have left over from a previous meal.

Provided by threeovens

Categories     Savory Pies

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

2 1/4 lbs potatoes
salt & freshly ground black pepper
1 fresh egg
3 hard-boiled eggs, chopped (optional)
6 tablespoons oil
1 lb ground beef
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon paprika
6 stuffed green olives, cut in 4
1/2 cup tomatoes, peeled, seeded and diced
1 teaspoon fresh parsley, minced
1 teaspoon cilantro, minced
1/4 cup golden raisin (optional)

Steps:

  • Boil potatoes in a large pot of salted water until soft, about 20 minutes. Let cool slightly and remove peel. Mash and let come to near room temperature. Add one egg and knead until smooth and soft, it should be like a dough that you can handle without sticking to your hands.
  • Heat 2 or 3 tablespoons of oil in a large skillet over medium heat and cook onions and garlic until they begin to carmelize and are golden, about 5 to 7 minutes. Add ground beef and tomatoes and cook 5 minutes, while breaking up with a wooden spoon. Add parsley, cilantro, olives, and hard boiled eggs and raisins, if using. Season with salt, pepper and paprika keeping in mind that the olives will also be salty.
  • Take a handful of the potato mixture (about 3/4 cup) and flatten in your hand. Place about 2 tablespoons of the meat filling in the center. Carefully fold over and pinch closed while forming an oval shape. Coat with flour and set aside. Repeat until you have used all the mixtures. Refrigerate about 20 minutes to rest.
  • Heat remaining oil in the skillet (or use a deep fryer) and fry rellena on all sides until golden brown. Drain on paper toweling. Serve hot with Aji or Sarza Criolla.

Nutrition Facts : Calories 332.9, Fat 19.6, SaturatedFat 4.9, Cholesterol 61.8, Sodium 56.1, Carbohydrate 25.4, Fiber 3.6, Sugar 2.3, Protein 14.4

NENA'S PAPAS RELLENAS



Nena's Papas Rellenas image

A Cuban classic, these satisfying, crispy-coated potato balls are filled with a savory ground beef mixture known as picadillo. -Nena Linares, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 14

2-1/2 pounds potatoes (about 8 medium), peeled and cut into wedges
1 pound lean ground beef (90% lean)
1 small green pepper, finely chopped
1 small onion, finely chopped
1/2 cup tomato sauce
1/2 cup sliced green olives with pimientos
1/2 cup raisins
1-1/4 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1/2 teaspoon paprika
1 teaspoon garlic powder
2 eggs, lightly beaten
1 cup seasoned bread crumbs
Oil for deep-fat frying

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through. , Drain potatoes; mash with garlic powder and remaining salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoonful of filling in the center. Shape potatoes around filling, forming a ball. Repeat., Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in the eggs, then roll in bread crumbs. In an electric skillet or deep fryer, heat oil to 375°. Fry potato balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 615mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.

PAPAS RELLENAS (FRIED STUFFED POTATOES)



Papas Rellenas (Fried Stuffed Potatoes) image

My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!

Provided by alu1977

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 4h15m

Yield 12

Number Of Ingredients 16

4 large potatoes, peeled and cubed
½ teaspoon salt
1 tablespoon vegetable oil
½ cup chopped onion
1 green bell pepper, chopped
3 cloves garlic, minced
1 pound ground beef
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 teaspoons tomato paste
1 tablespoon distilled white vinegar
4 eggs
2 cups dry bread crumbs
1 cup all-purpose flour
1 quart vegetable oil for frying

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.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g

PAPAS RELLENAS (CUBAN STUFFED POTATO BALLS)



Papas Rellenas (Cuban Stuffed Potato Balls) image

About these fried Cuban potato balls. More popularly named Papas Rellenas, they are basically mashed potatoes formed into a ball and filled with a seasoned ground beef (picadillo), the fried to gold perfection. After searching high and low for a promising recipe, I decided not to follow just one, but to combine my research and just go from there. Because I try to avoid the messiness of frying food at all costs, I decided to try my hand at oven 'frying' them, which basically means just baking them at a higher temperature for about 20 minutes. I didn't really love the turn out, but I think it's because of the Panko bread crumbs. Normally, I love using Panko for breading, but not with these. So, lessons learned here? Stick with regular bread crumbs or flour, and fry these babies. You don't have to have a deep fryer to do so. Instead, let them fizzle in a layer of oil that is only deep enough to cover half the ball, then flip once during frying. These take a while to form each ball, but once you have the plate full of fried goodness, you'll forget about all the labor.

Provided by ElizabethKnicely

Categories     Potato

Time 5h15m

Yield 24 Papas Rellenas, 24 serving(s)

Number Of Ingredients 16

4 large russet potatoes, peeled and cubed
2 tablespoons milk
1/2 lb ground beef
1 onion, peeled and diced
3 garlic cloves, minced
1 (8 ounce) can tomato sauce
1/4 cup white wine
5 ounces olives stuffed with pimientos (chopped small or minced)
2 teaspoons ground cumin
1/2 teaspoon paprika
salt, to taste
pepper, to taste
2 cups breadcrumbs
1/4 cup flour
2 eggs, beaten (or more as needed)
vegetable oil

Steps:

  • In a large pot of salted boiling water, boil the potatoes until fork tender, about 10 to 15 minutes. Drain and return to the pot away from the heat. Mash the potatoes or push through a potato ricer. It should be easy to shape into a ball (but don't shape them yet). Allow to set until cool enough to touch.
  • Meanwhile, in a large skillet over medium-high heat, cook the ground beef and onion until the meat is browned. Stir in the garlic and onion until just fragrant, about 30 seconds. Drain excess grease. Add the tomato sauce and wine, then lower the heat to medium. Simmer for 10 minutes. Stir in the olives and season with the spices and salt and pepper, to taste. Cook for another 3 minutes then remove from the heat. If the meat mixture is not at the consistency you desire, you can transfer it to a food processor and pulse a few times to hash it up. This is completely optional.
  • Scoop 1/4 cup portions of the potatoes and divide each in half. Press a dimple into the middle of each half to form small bowl like shapes. Stuff a tablespoon or two of the meat mixture into half of the bowls, then cover with the other halves and form a ball around the meat. None of the meat should be exposed.
  • In a small bowl, mix together the bread crumbs and flour. Dip each ball first into the beat eggs, then into the bread crumbs. Repeat for a crunchier texture. Layer on a lined baking sheet or large platter and refrigerate for 2 to 4 hours before frying.
  • Pour enough oil into a frying pan that is enough to cover half of the height of the balls. Heat the oil to 375 °F. Carefully drop the stuffed potatoes in the hot oil and fry on each side for about 2 to 3 minutes or until golden brown. Drain on a plate lined with paper towels and serve immediately.

Nutrition Facts : Calories 123.6, Fat 2.5, SaturatedFat 0.8, Cholesterol 22.1, Sodium 133.8, Carbohydrate 19.8, Fiber 2.2, Sugar 1.9, Protein 5.2

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