NENA'S PAPAS RELLENAS
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
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)
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
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
HOW TO MAKE PAPA RELLENA. STEP BY STEP
How to Make Papa Rellena. Step by Step
Provided by Peru Delights
Categories Appetizer
Time 1h20m
Yield 8- 12
Number Of Ingredients 14
Steps:
- Cook the potatoes in a saucepan with boiling water until they are tender (around 20 minutes, but it depends on the potato). Peel them while hot, as fast as you can. Pass them through the ricer at once. Add salt and pepper. Keep covered while you cook the filling.
- In a saucepan heat the oil over high heat, add the onion and garlic stirring, then the tomato paste and ají panca, if using. Add the soy meat (or ground beef), salt, pepper. Stir and cover the saucepan. Cook over low heat for around 15 minutes, stirring every now and then.
- Incorporate hard-boiled eggs, raisins, olives, and parsley. Turn off the heat.
- With floured hands, knead the potatoes for a few seconds. Take a portion of the potato dough and flatten it between your hands. With a spoon put a portion of the soy filling in the center of the potato round. Close it with some extra potato dough and form a little "football".
- Put the flour in a bowl, and mix the 2 extra eggs in another bowl. Roll every roll in the eggs, then in the flour, shaking the excess, and fry in a hot pan with hot oil until the potato forms a thin golden a crusty layer. Move around every now and then to make sure every side becomes golden.
- Drain over paper towel and serve immediately, with Salsa Criolla or plain rice.
Nutrition Facts : Nutrition Information Calories 240 Fat
PAPA RELLENA CON SALSA RANCHERA (STUFFED POTATO WITH SPICY CREOLE SAUCE)
Provided by Food Network
Categories appetizer
Time 1h50m
Yield 8 to 10 potato balls
Number Of Ingredients 35
Steps:
- For the potatoes: Start by putting the potatoes in a large pot. Cover with 8 cups cold water and add the salt; the water should taste a little salty. Bring to a boil over high heat, reduce to a simmer and cook until they feel tender when poked with a fork or knife. Drain and then mash, adding the milk and butter. Transfer to a bowl and let cool for at least an hour.
- For the filling: Meanwhile, add the olive oil to a deep skillet over high heat. Add the onions, garlic, cumin, oregano, paprika, salt, pepper and bay leaf. Turn the heat down to medium-high and cook for 5 to 10 minutes. Add the beef and tomato paste, cover and turn the heat down to medium. Cook for about 25 minutes. Remove the lid and stir; the consistency should look like thick chili. Transfer to a pan and spread the mixture out so it cools quickly.
- To assemble: Start by portioning the cooled potato mixture, about 8 ounces or enough to look like an orange when rolled into a ball. Next, take a ball and flatten with your palms while at the same time maintaining a cup shape in one hand. Then, with an ice cream scooper, fill the potato with the meat filling. Close and seal it with both hands. Repeat with all the potato balls. Set up 3 shallow pans, one with the egg wash and the others with the panko. Take a potato ball and put in the egg, then in the fine panko, back into the egg and then in the coarse panko. Once you have breaded them, put them in the refrigerator to firm up, about 30 minutes. Fill a deep pot about halfway with oil and heat to about 350 degrees F. Carefully drop the potato balls in the oil and fry in batches until golden brown, about 5 minutes. Drain on paper towels and serve with Salsa Ranchera.
- Start by heating a skillet with 5 tablespoons of the olive oil and adding the chiles and whole garlic cloves to toast for a few minutes. Then add the onions, bell peppers, oregano, cumin, salt, pepper and bay leaf. Then add the fresh tomatoes, tomato puree and stock, and reduce by a third at a low simmer; this takes about 15 minutes. Let cool for 20 minutes. Then place in a blender and puree. Heat the remaining 5 tablespoons olive oil in another pan. Strain the sauce through a fine mesh strainer and add to the pan. Fry the sauce in the hot pan and reduce until thick, 15 to 20 minutes. Adjust the seasoning if necessary.
COLOMBIAN STYLE STUFFED POTATOES (PAPAS RELLENAS COLOMBIANAS)
Papas Rellenas are a popular Colombian food that we eat for breakfast or as a snack. You can serve these Colombian Stuffed Potatoes hot or cold and they are delicious with ají sauce. Colombians have different versions of Papas Rellenas. I called my aunt in Florida to get my grandmother's recipe for this one. Some.
Provided by Erica Dinho
Categories Appetizer
Time 50m
Number Of Ingredients 18
Steps:
- Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.
- Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes.
- Drain the potatoes and mash with a fork or masher and set aside.
- Prepare the filling, in a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 - 15 minutes. Set aside to cool.
- In a medium bowl place all the batter ingredients and whisk until smooth and set aside.
- Divide the potato mash into 10 equal sized portions, about 1/3 cup each, and form each portion into a ball by rolling between the palms of your hands. Flatten into patties and place 1 ½ tablespoons of the filling in the center of each one. Shape the potato mixture with the filling into balls to enclose the filling completely.
- Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.
- Dip the stuffed potato into the batter and carefully place them in the hot oil and fry for about 4 minutes or until golden, turning over halfway through. Remove the potatoes from the oil using a slotted spoon and drain in a plate with paper towels. Transfer to a serving plate and serve with Ají.
Nutrition Facts : Calories 182 kcal, Carbohydrate 23 g, Protein 7 g, Fat 7 g, SaturatedFat 2 g, TransFat 0.3 g, Cholesterol 33 mg, Sodium 182 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 3.4 g, ServingSize 1 serving
PUERTO RICAN PAPAS RELLENAS (STUFFED POTATOES)
Mashed potatoes balls stuffed with picadillo (ground beef hash) and fried to golden perfection!
Provided by www.kitchengidget.com
Categories Appetizers
Time 35m
Number Of Ingredients 8
Steps:
- Peel potatoes and cut into uniformly sized chunks. Place in a pot and cover with water. Salt the water about (2 tablespoons). Boil until cooked through and easily pierced with a fork, about 20 minutes.
- Drain potatoes well and return to pot. Let any excess water evaporate. Mash with 1 tablespoon of cornstarch, egg and butter.
- Flour your hands with cornstarch and flatten about 1/2 cup of mashed potatoes into a disk in the palm of your hand. Add a heaping tablespoon of picadillo to the center of the disk and bring the edges of the potato up and around the picadillo. Seal the edges and roll into a smooth ball. Repeat until all the potato has been used up, making sure to coat hands in cornstarch each time.
- Deep fry the balls in hot oil (about 350°F) about 5 minutes, turning as needed until they are golden brown all over. Serve plain or with mayoketchup or mojo de ajo for dipping, if desired.
Nutrition Facts : Calories 106 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 77 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PAPA RELLENA
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
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
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
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
PAPA RELLENA: PERUVIAN STUFFED POTATOES
Steps:
- Gather the ingredients.
- Bring a large pot of salted water to a boil. Cook the unpeeled potatoes until they are tender when pierced with a fork, about 25 minutes.
- Once the potatoes are cooked, drain them in a colander.
- When they are cool enough to handle, peel and mash the potatoes thoroughly (or pass them through a potato ricer ).
- Season the mashed potatoes with salt and pepper to taste. Chill the potatoes uncovered for several hours, or overnight.
- Once the potatoes are very cold, stir the egg into the mashed potatoes until well mixed.
- Cook the egg in boiling water until hard-boiled and set aside.
- Heat the vegetable oil in a skillet. Add the onions, garlic, and aji pepper and cook until soft and fragrant.
- Add the cumin and paprika and cook 2 minutes more, stirring.
- Add the ground beef and cook until browned.
- Add the beef broth and the raisins and simmer for 10 to 15 minutes more, or until most of the liquid is gone.
- Stir in the green olives, if using.
- Season the mixture with salt and pepper to taste. Remove from the heat and let cool.
- Peel the hard-boiled egg and chop it into about 6 pieces.
- With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center.
- Fill the well with 1 to 2 tablespoons of the beef mixture and a piece of hard-boiled egg.
- Mold the potatoes around the beef, adding more potato if necessary to fully enclose the filling. Shape into an oblong oval with slightly pointy ends, about the size of a medium potato.
- Repeat with the rest of the ingredients; you should be able to make 6 croquettes. Coat each papa rellena generously with flour.
- In a deep skillet or deep-fat fryer , heat 2 inches of oil to 360 F. Set the oven to 200 F.
- Fry the potatoes in batches until they are golden brown.
- Drain them on a plate lined with paper towels. Keep the papa rellena warm in the oven until ready to serve.
- Serve with a side of ketchup, if desired, and enjoy.
Nutrition Facts : Calories 703 kcal, Carbohydrate 66 g, Cholesterol 112 mg, Fiber 6 g, Protein 25 g, SaturatedFat 6 g, Sodium 265 mg, Sugar 9 g, Fat 39 g, ServingSize 6 servings, UnsaturatedFat 0 g
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- Heat olive oil in in a large skillet over medium-high heat. Add the onion, pimento chiles and green pepper and sauté for about 5 minutes, until the onion has softened. Add the garlic and ground beef to the pan, stirring to break up the meat and combine it with the onion and peppers, and cook until the meat has browned, about 5 to 7 minutes. Add the tomatoes, cumin and oregano to the pan, stir to combine and reduce heat to low. Cover and simmer for 12 to 15 minutes to thicken. Stir in the olives and simmer 5 minutes longer. Season with salt and pepper to taste.
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