Cuban Potato Croquettes With Beef Picadillo Papas Rellenas De P Recipes

(PAPAS RELLENAS DE PICADILLO) MEAT-STUFFED POTATO CROQUETTES

Steps:

• PICADILLO FILLING: Mix together beef, garlic, peppers, scallions, olives, raisins, capers, bay leaves, cumin, oregano, tomato sauce, and sherry in a bowl. Cover and set aside for 30 minutes. Heat oil in a large pot over medium heat. Add beef and cook, breaking up meat with the back of a spoon, for 30-40 minutes. Season to taste with salt. Remove bay leaves.
• CROQUETTES: Put potatoes in a medium pot, cover with cold salted water, and simmer over medium heat until soft, 25-30 minutes. Drain, then mash with a potato masher until smooth. Set aside to cool. Beat yolks into potatoes one at a time, add nutmeg and parsley, and season to taste with salt. Whisk whites in a bowl just until soft peaks form, then set aside.
• Take 1 cup of the picadillo mixture. Oil palms of your hands, then shape 1/4 cup of potato mixture into a ball. Make an indentation in the center of the ball, then flatten it into a 4'' concave disk about 1/2'' thick. Fill center with 1 tablespoon picadillo. Cup potato mixture up and around filling. Pinch together to seal, reshaping to form a smooth ball. Dip ball into beaten egg whites, then into bread crumbs. Repeat process with remaining potato mixture and picadillo.
• Pour oil into a deep skillet to a depth of 2'' and heat until about 350° on a candy thermometer. Fry fritters in batches until golden brown on all sides, 3-4 minutes. Drain on paper towels.
• NOTE: Don't be frightened by the calorie count, since the amount is being calculated based on the whole picadillo recipe, not just the 1 cup needed for filling the croquettes.

CUBAN POTATO CROQUETTES WITH BEEF PICADILLO (PAPAS RELLENAS DE P

Steps:

• First prepare the picadillo. In a large bowl using your hands mix beef, onion, bell pepper, garlic, olives, raisins, capers, tomato paste, oregano, cumin, allspice and some pepper. Cover with plastic and leave at room temperature for 1/2 hour for the flavours to mix.
• In a large skillet, heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt. Cook, while breaking up the meat frequently. If the meat starts to brown lower the heat, and continue to cook until most of the liquid has evaporated, about 30 minutes. The picadillo should be juicy, but not soupy.
• Boil the potatoes until very tender. Drain and let cool slightly. As soon as they are cool enough to handle, peel them and rice them into a large bowl. Cool completely.
• Add the egg,flour and parsley and mix well (hands preferred!). Season with salt and pepper. Put the mixture on a slightly floured board and knead until smooth dough. Divide into 12 even portions.
• Shape each portion into a ball, and flatten on the palm of your hand. Each ball should be about 4 inches.
• Put a tablespoon of picadillo in the center of the ball and pinch edges together to seal. Smooth the packet into a round ball, and seal any cracks. Roll the balls in breadcrumbs to coat.
• Fry the balls in the olive oil until deep brown, about 6-8 minutes. Drain on a cooling rack.
• Serve immediately, or keep warm in a 250°F oven for up to 20 minutes.

PAPAS RELLENAS WITH PICADILLO DE PAVO

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.

NENA'S PAPAS RELLENAS

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.

PAPAS RELLENAS (CUBAN STUFFED POTATO BALLS)

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.

PAN-FRIED STUFFED POTATOES (CUBAN PAPAS RELLENAS)

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash potatoes, then set aside to cool.
• Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
• Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
• Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
• Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
• Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.