Peruvian Stuffed Potatoes Papa Rellena Recipes

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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

PAPA RELLENA CON SALSA RANCHERA (STUFFED POTATO WITH SPICY CREOLE SAUCE)



Papa Rellena con Salsa Ranchera (Stuffed Potato with Spicy Creole Sauce) image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 8 to 10 potato balls

Number Of Ingredients 35

4 pounds Idaho potatoes, peeled and quartered
1/2 cup kosher salt
2 cups warm milk
1 pound unsalted butter, cut in cubes
1 cup olive oil
2 cups chopped Spanish onion
5 to 6 cloves garlic, chopped
1 tablespoon toasted ground cumin
1 tablespoon dry oregano
1 tablespoon smoked paprika
1 1/2 tablespoons kosher salt
1/2 tablespoon fresh ground black pepper
1 bay leaf
2 pounds freshly ground beef chuck (85 percent lean to 15 percent fat)
3/4 cup tomato paste
6 to 8 eggs beaten with 1/2 cup milk
4 cups fine panko breadcrumbs
4 cups coarse panko breadcrumbs
Vegetable or canola oil, for frying
Salsa Ranchera, for serving, recipe follows
10 tablespoons olive oil
1 pound guajillo chile
8 ounces pasilla chile
8 ounces pulla chile
4 to 5 cloves garlic, whole
1 cup chopped onions
1/2 cup chopped bell pepper
1 tablespoon dry oregano
1 teaspoon toasted ground cumin
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 bay leaf
1 cup chopped fresh tomato
24 ounces tomato puree
16 ounces chicken or beef stock

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.

PERUVIAN STUFFED POTATOES PAPA RELLENA



Peruvian Stuffed Potatoes Papa Rellena image

this is a very traditional main course from peruvian cuisine and one of my favorite dishes, i copy paste this recipe from http://www.yanuq.com/english/recipe.asp?idreceta=254

Provided by Chef jaggerbowie897

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

2 1/4 lbs white potatoes
salt
pepper
4 eggs (1 fresh and 3 hardboiled)
6 tablespoons oil
1/2 kg ground beef
1 cup chopped onion
1 garlic clove, minced
1 teaspoon paprika
6 seeded black olives, cut in 4
1/2 cup tomatoes, diced, peeled and seeded
1 teaspoon minced parsley
1 teaspoon minced cilantro
1/4 cup raisins

Steps:

  • Preparation:
  • Wash potatoes and place them in a medium size pan with salted water. Bring to a boil. Cook until soft. Remove from heat. Peel.
  • Force potatoes through a strainer or a potato masher. Cool. Add 1 egg and knead dough until smooth and soft.
  • Pour 2 or 3 tablespoons oil in a large size skillet. Cook onion and garlic until golden.
  • Add ground beef. Add tomatoes and cook for 5 minutes. Add parsley, cilantro, olives, hardboiled eggs and raisins. Season with salt, pepper and paprika.
  • Flour hands and take a portion (about ½ cup) of potato mixture. Place it in the palm of your hand. Flatten it and place 1 tablespoon of filling (approximately) in the center.
  • Fold it and close by pressing ends. It must have an oval shape.Flour croquettes and set them aside. Repeat this process with the rest of potato.
  • Heat oil in a medium size pan and fry papa rellena until golden.
  • Papa Rellena is served with white rice and onion creole sauce.
  • 8 servings.

PAPAS RELLENAS - PERUVIAN STUFFED POTATOES RECIPE



Papas Rellenas - Peruvian Stuffed Potatoes Recipe image

Peruvian stuffed potatoes are a popular street food, but are also served at home and in restaurants. These are a Puerto Rican favorite too!

Provided by Analida Braeger

Categories     Appetizer or Main Dish

Time 1h40m

Number Of Ingredients 18

2.5 lbs potatoes (russets, peeled and cubed)
1 egg (lightly beaten)
2 tbsp corn starch
½ tsp salt
1 tbsp olive oil
4 cloves garlic (minced)
1 cup onion (white, diced)
3 roma tomatoes (cored, seeded and diced)
1 lb ground beef
½ cup sofrito
1.5 tsp adobo seasoning
1.5 tsp sazón
2 tbsp aji amarillo (substitute: 1 Tbsp El Yucateco habanero sauce (black label))
¾ tsp oregano (dried)
½ tsp black pepper (fresh ground)
¼ tsp saffron
½ corn meal
oil for frying

Steps:

  • Add the olive oil to a skillet on medium heat, add the garlic and sauté until translucent. Add the onion and stir until it is slightly brown. Once the onions just turn a little brown add the tomato and cook until very soft.
  • Cook the ground beef on medium hight heat until brown and crop into very fine pieces like rice.
  • Once the beef and brown add the sofrito, adobo, sazón, aji amarillo, dried oregano, black pepper and saffron. Stir very will to combine and allow to simmer for 2-3 minutes.
  • Place the beef in a large baking dish, spread it out and allow to cool.
  • Bring a pot of water to boil with the cut pieces of potatoes and add the salt.
  • Check the potatoes with a fork for softness. Once very soft drain them and rinse with cold water.
  • Mash or use a potato ricer to get the potatoes very smooth with no lumps.
  • Spread them out in the bowl and allow to cool. Once they are just warm to the touch add the beaten egg and corn starch then mix to combine. You should have a soft dough that is slightly firm and will hold a shape. Add more corn starch a little at a time to get the right consistency.
  • I like to use an ice cream scooper to get the size papas rellena ball. Flatten the ball in the palm of your hand.
  • Take about 1 Tbsp of the cooled beef filling and place in the center of the circle.
  • Gently squeeze the sides up around the filling to encapsulate it and form a ball.
  • Roll the ball in corn meal and set aside until ready to fry. I like to place all mine in the freezer for 10-15 minutes to firm them up before frying.
  • Heat oil to 350°F and fry the papas rellenas until they are golden brown.

Nutrition Facts : Calories 256 kcal, Carbohydrate 8 g, Protein 15 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 81 mg, Sodium 454 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

PAPA RELLENA: PERUVIAN STUFFED POTATOES



Papa Rellena: Peruvian Stuffed Potatoes image

Peruvian stuffed potatoes, or papa rellena, are mashed potatoes that are shaped around a center of seasoned ground beef and then fried golden brown.

Provided by Marian Blazes

Categories     Entree     Side Dish     Dinner

Time 5h5m

Yield 6

Number Of Ingredients 22

For the Potatoes:
3 pounds yellow potatoes (or about 6 medium potatoes)
Salt to taste
Pepper to taste
1 egg
For the Filling:
1 egg
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 cloves garlic (minced)
1 tablespoon minced aji pepper or aji pepper paste (or minced jalapeño to taste)
1 teaspoon ground cumin
1/2 teaspoon paprika
3/4 pound ground beef
3/4 cup beef broth
1/3 cup raisins
Optional: 1/3 cup chopped green olives
For Assembling and Frying:
1/2 cup flour (for dusting; or more as needed)
Vegetable oil
For Serving:
Optional: ketchup

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

PAN-FRIED STUFFED POTATOES (CUBAN PAPAS RELLENAS)



Pan-Fried Stuffed Potatoes (Cuban Papas Rellenas) image

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

1 pound ground beef
1 large onion, chopped
3 cloves garlic, minced
1 (6 ounce) can tomato sauce
¼ cup dry white wine
½ cup chopped pimento-stuffed olives
salt and ground black pepper to taste
2 pounds potatoes, peeled and quartered
4 large eggs
1 cup dry bread crumbs
1 cup vegetable oil, or as needed

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

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

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From asassyspoon.com


PAPAS RELLENAS - STUFFED POTATO BALLS RECIPE - THE SPRUCE EATS
2021-09-03 In a frying pan, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, stirring to break up the meat, 6 to 8 minutes. Add the sofrito, tomato sauce, oregano and salt to the cooked ground beef. Mix thoroughly. Turn …
From thespruceeats.com


PERUVIAN STUFFED POTATOES (PAPA RELLENA) | EATING WITH ANDY
Learn how to make Papa Rellena or Peruvian Stuffed Potatoes. It’s basically a big potato croquette with a beef filling, similar to an empanada filling and fr...
From youtube.com


VEGETARIAN PAPA RELLENA PERUANA|PERUVIAN STUFFED POTATOES
2020-01-16 Meal prep the vegetarian papa rellena completely ahead of time. Store in the refrigerator or freezer. To reheat papa rellena stored in the refrigerator, simply place in a 350° F oven and bake until heated through, about 20 minutes. If frozen, thaw out the stuffed potatoes you want to prepare in advance and then heat as indicated above.
From cookeatlivelove.com


TORA'S REAL FOOD: PAPA RELLENA: PERUVIAN STUFFED POTATOES
2012-06-14 To shape the papa rellena, pick up about 1/4 cup of the mashed potatoes and create a dent in the middle. Place about 1 Tbsp meat filling in the dent and mold the mashed potatoes around the filling. Patch any holes with additional mashed potatoes. Form the mass into a potato shape (the first few won't look great, but you will get the hang of it ...
From torasrealfood.blogspot.com


PAPA RELLENA: A CLASSIC PERUVIAN RECIPE TO TRY AT HOME
2020-05-28 Preparation for papa rellena. For the filling: Cut lomo into thin strips, then into cubes. Heat frying pan with oil, add the meat and season with salt, pepper and cumin. Brown the meat for three minutes and reserve for now. In the same pan, add the onion, season with salt, pepper and cumin. Stir fry for a couple minutes, add garlic and continue ...
From livinginperu.com


PAPAS RELLENAS (FRIED STUFFED POTATOES) - THE WANDERLUST KITCHEN
2022-02-04 Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Transfer the beef mixture into a mixing bowl and allow to cool to room temperature. Line a baking sheet with waxed paper and set aside. Once the potatoes and beef have cooled, add one egg into the mashed potatoes and mix well.
From thewanderlustkitchen.com


THE MOST TASTY PERUVIAN STUFFED POTATO, THE FAMOUS PAPA RELLENA
The stuffed potato is highly nutritious, it contains ground meat, onion, olives, raisins and hard-boiled egg. Some history about this recipe The history of this dish goes back to the years of the Pacific War between Peru and Chile in 1879.
From peruvianrecipes.net


54 PERUVIAN POTATO DISHES / PAPAS IDEAS | PERUVIAN RECIPES
Aug 17, 2020 - Peruvian Food Is As Rich As The Country Own History. Here You'll Find The Best Dishes Based On Potatoes That You Can Make At Home. Follow This Board To Stay Tuned. #foodism #foodie #foodtraveler. See more ideas about peruvian recipes, peruvian potatoes, food.
From pinterest.com


PERUVIAN STUFFED POTATOES PAPA RELLENA RECIPE - FOOD NEWS
How to Make Papa Rellena. Step by Step. 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.
From foodnewsnews.com


PAPA RELLENA RECIPE - CHEF'S PENCIL
2020-01-25 For the filling, prepare a dressing with oil and onions until it is crystalline, add the garlic, yellow pepper and tomato, and sauté them until they’re well cooked. Then put in the ground beef and stir everything until cooked. Add water, salt, pepper, raisins, chopped egg, and olives, then let it cook for a few more minutes.
From chefspencil.com


PAPA RELLENA—STUFFED POTATO FROM PERUVIAN KITCHEN BY MORENA …
Cook the potatoes until tender (about 20 minutes) in a saucepan with water to cover, over high heat. Peel them while hot, and mash them with a potato masher or with a ricer. Season with salt and pepper. Cover with a kitchen cloth and cool to room temperature. To make the filling: Heat the oil in a saucepan over medium heat.
From app.ckbk.com


PAPAS RELLENAS - GETRECIPESFR.COM
Peruvian Stuffed Potatoes (Papa Rellena) Recipe. Dec 30, 2008 · Papa rellena, translating to "stuffed potato," is delicious comfort food, combining mashed potatoes with ground beef. A seasoned ground beef filling, similar to an empanada filling, is enveloped in a layer of mashed potatoes, which is then formed into an oblong oval shape and deep ...
From getrecipesfr.com


PAPA RELLENA | TRADITIONAL SNACK FROM PERU | TASTEATLAS
Golden, tender, and warm papa rellenas are traditional Peruvian stuffed potatoes, a type of croquette consisting of fried mashed potatoes with a meat filling on the interior. The filling usually consists of chopped beef that is mixed with onions and cumin. In Peru, the typical accompaniment to papa rellena is salsa Criolla (hot Creole sauce ...
From tasteatlas.com


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