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
PAN-FRIED STUFFED POTATOES (CUBAN PAPAS RELLENAS)
Papas rellenas (Cuban-fried, stuffed potatoes) are inarguably one of the more classic Cuban side dishes. They're ideal for a Cuban-themed party or other event.
Provided by supermom4
Categories Potato Side Dishes
Time 5h5m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 33.4 g, Cholesterol 127.8 mg, Fat 16.4 g, Fiber 3.8 g, Protein 17.4 g, SaturatedFat 5 g, Sodium 560.4 mg, Sugar 3.2 g
AIR-FRYER PAPAS RELLENAS
A Cuban classic, these satisfying, crispy-coated potato balls are filled with a savory ground beef mixture known as picadillo. We love this papas rellenas recipe! —Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Dinner
Time 1h
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 until tender, 15-20 minutes. , Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through. , Drain potatoes; mash with garlic powder and remaining 1 teaspoon salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoon 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 eggs, then roll in bread crumbs. Preheat air fryer to 400°. In batches, place in single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 14-16 minutes.
Nutrition Facts : Calories 625 calories, Fat 46g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 642mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
(PAPAS RELLENAS DE PICADILLO) MEAT-STUFFED POTATO CROQUETTES
There is a wonderful Cuban bakery in Glendale, California called Porto's where I first tasted these. They are so delicious, and I was lucky enough to find a recipe for them in a Saveur magazine article about Cuba. You can't eat just one! NOTE: You only need 1 cup of the picadillo for the croquettes, so you will have a lot left over. The 6 servings apply only to the potato croquettes. You can serve the leftover picadillo over rice or make more of the potato mixture to make more croquettes.
Provided by Velouria
Categories Potato
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 21
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.
PAPAS RELLENAS WITH PICADILLO DE PAVO
Recipe courtesy Norman Van Aken, New World Kitchen: Latin American and Caribbean Cuisine www.foodtv.com
Provided by Cristina Barry
Categories For Large Groups
Time 1h40m
Yield 40 serving(s)
Number Of Ingredients 29
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.
Nutrition Facts : Calories 156, Fat 4.3, SaturatedFat 1.1, Cholesterol 42.6, Sodium 270.2, Carbohydrate 20.1, Fiber 1.6, Sugar 3, Protein 5.7
More about "papas rellenas with picadillo de pavo recipes"
RECIPES - PAPAS RELLENAS WITH GARLIC AIOLI - HALLMARK …
From hallmarkchannel.com
PAPAS RELLENAS WITH AVOCADO SAUCE - TLN
From tln.ca
COSTA RICA PICADILLO RECIPE | WWW.CENTRALAMERICA.COM
From centralamerica.com
PAPAS RELLENAS RECIPE - MY BIG FAT CUBAN FAMILY
From mybigfatcubanfamily.com
RELLENOS DE PAPA AL HORNO BEST RECIPES
From findrecipes.info
PAPAS RELLENAS - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
PAPAS RELLENAS WITH AVOCADO SAUCE - PATI JINICH
From patijinich.com
PICADILLO CON PAPAS - FLAVOR MOSAIC
From flavormosaic.com
PAPAS RELLENAS WITH PICADILLO DE PAVO - EMERILS.COM
From emerils.com
PAPAS RELLENAS WITH PICADILLO DE PAVO | EMERILS.COM
From emerils.com
TURKEY PICADILLO (CUBAN PICADILLO DE PAVO) - A SASSY SPOON
From asassyspoon.com
PAPAS RELLENAS WITH PICADILLO DE PAVO - LUNCH RECIPES
From fooddiez.com
PAPAS RELLENAS (CUBAN STUFFED POTATO) - CUBAN RECIPES
From cubanrecipes.org
WORLD BEST CANOLA OIL RECIPES: PAPAS RELLENAS WITH PICADILLO DE …
From canolafood.blogspot.com
PORTO'S BAKERY PAPA RELLENA RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
RECIPE OF THE WEEK: PAPAS RELLENAS | INSIGHTCUBA
From insightcuba.com
PAPAS RELLENAS WITH PICADILLO DE PAVO – RECIPES NETWORK
From recipenet.org
PAPAS RELLENAS (FRIED STUFFED POTATOES) - A SASSY SPOON
From asassyspoon.com
PICADILLO-STUFFED POTATOES (PAPAS RELLENAS) : RECIPES - COOKING …
From cookingchanneltv.com
PAPAS RELLENAS WITH PICADILLO DE PAVO, PART 2 - MARTHA …
From marthastewart.com
PAPAS RELLENAS WITH PICADILLO DE PAVO- WIKIFOODHUB
From wikifoodhub.com
PAPAS RELLENAS (CUBAN POTATO BALLS) - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
PAPAS RELLENAS WITH PICADILLO DE PAVO RECIPES - FOOD NEWS
From foodnewsnews.cc
COSTA RICAN PICADILLO DE PAPA RECIPE - PURA VIDA MOMS
From puravidamoms.com
RELLENOS DE PAPA (PICADILLO-STUFFED POTATO FRITTERS)
From senseandedibility.com
PUERTO RICAN PAPAS RELLENAS (STUFFED POTATOES) - KITCHEN GIDGET
From kitchengidget.com
PAPAS RELLENAS WITH PICADILLO DE PAVO RECIPE - FOOD NEWS
From foodnewsnews.com
PAPAS RELLENAS (RELLENO DE PAPA) VIDEO - COOKED BY JULIE
From cookedbyjulie.com
PAPAS RELLENAS FROM CUBA - THE FOREIGN FORK
From foreignfork.com
PAPA RELLENA - TRADITIONAL PERUVIAN RECIPE | 196 FLAVORS
From 196flavors.com
RELLENOS DE PAPA ~ STUFFED POTATO BALLS - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
RELLENOS DE PAPA RECIPE - MY STAY AT HOME ADVENTURES
From mystayathomeadventures.com
PECHUGA DE PAVO RECETA BEST RECIPES
From findrecipes.info
PAPAS RELLENAS WITH PICADILLO DE PAVO, PART 1 - MARTHA …
From marthastewart.com
RECETA DE PICADILLO CON PAPAS BEST RECIPES
From findrecipes.info
PAPA RELLENA - THE AMERICAN CUBAN TABLE
From theactable.com
TRADITIONAL MEXICAN PICADILLO CON PAPAS RECIPE (CARNE MOLIDA)
From keytomylime.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love