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 AL ESTILO PUERTORRIQUEñO
Inspiradas en una receta tradicional puertorriqueña, estas papas rellenas se preparan con sobrantes de pollo cocido desmenuzado. No sólo son fáciles de preparar para cualquier noche de la semana, sino que también se convertirán rápidamente en un platillo favorito de tu familia.
Provided by My Food and Family
Categories Cocina internacional
Time 1h55m
Yield 9 porciones
Number Of Ingredients 10
Steps:
- Cocina las papas en agua hirviendo durante 20 min. o hasta que estén blandas; escúrrelas. Colócalas en un recipiente mediano. Muélelas hasta que queden sin grumos. Incorpora las migas de galleta. Refrigérala durante 1 hora o hasta que esté bien fría.
- Calienta el aderezo en una sartén mediana a fuego medio. Agrega los pimientos y el cilantro y cocínalos 5 min., revolviendo de vez en cuando. Agrega el pollo y las aceitunas; revuelve. Retira esto del fuego; incorpora el queso.
- Calienta el aceite en una sartén mediana a 375ºF. Con las manos ligeramente enharinadas, forma discos de 5 pulgadas con la mezcla de papas, usando cerca de 1/3 taza de la mezcla para cada uno. Coloca aproximadamente 1/4 taza de la mezcla de pollo en el centro de cada círculo. Dobla los bordes del disco sobre la mezcla de pollo, cubriendo completamente el relleno. Da forma ovalada a cada uno, simulando una papa grande. Incorpora, de a dos por vez, en el aceite caliente. Fríe de 5 a 6 min. o hasta que estén doradas. Escúrrelas bien. Sírvelas calientes.
Nutrition Facts : Calories 250, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
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
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
PAPAS RELLENAS COLOMBIANAS
Estas Papas Rellenas son muy populares en Colombia. Las comemos para el desayuno o para la merienda. La papas rellenas se pueden servir calientes o frías y son deliciosas con ají. Los colombianos tenemos diferentes versiones de Papas Rellenas y cada familia tiene su propia receta, yo llamé a mi tía en la Florida para
Provided by Erica Dinho
Categories Aperitivo
Number Of Ingredients 18
Steps:
- Pelar las papas y cortarlas en trozos, pongalas en una olla mediana y cubrir con agua y agregar un 1/2 de cucharadita de sal.
- Lleve las papas a hervir a fuego medio-alto, y luego baje el fuego a medio y cocine hasta que las papas esten blandas unos 20 minutos.
- Escurrir las papa y machcarla como para purué con un tenedor o machacador y reservar.
- Preparar el relleno, en una sartén grande, caliente 1 cucharada de aceite de oliva a fuego medio y agregue la cebolla, el tomate, la cebolla large, el ajo, el comino, el azafran, la pimienta y la sal. Cocine por 5 minutos o hasta que la cebolla esté transparente, añadir la carne y cocine revolviendo ocasionalmente unos 10 -15 minutos. Deje enfriar.
- Para hacer la colada: En un tazón mezcle todos los ingredientes y batir hasta que la mezcla quede suave y reservar.
- Divida el puré de papa en 10 porciones de igual tamaño, aproximadamente 1/ 3 de taza cada uno, darle forma de bola y con los dedos haz un orificio y coloque 1 1/2 cucharadas de relleno en el orificio.
- Tapa el orificio con un poco más de puré, para encerrar el relleno por completo. Repite el procedimiento con el resto de las bolitas.
- Llene una olla grande y pesada con aceite vegetal y caliente a fuego medio-alto a 360 ° F.
- Sumerja las papas rellenas en la colada y colóquelas con cuidado en el aceite caliente y freír durante unos 4 minutos o hasta que esté doradas. Retire las papas del aceite y escurrir en un plato con papel de cocina. Pasar a un plato y servir con Ají.
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