Rellenos De Papa Beef Filled Potato Croquettes Recipes

RELLENOS DE PAPA (STUFFED POTATO BALLS)

Steps:

• In a pot, combine potatoes, water and salt. Cook for 30 minutes or until potatoes are fork tender.Drain and immediately mash or put through a potato ricer.Add butter, egg, salt and cornstarch.Cool to room temperature.
• Follow carne molida recipe(link for recipe also in post)Let carne molida cool.
• Roast poblano pepper in a skillet over medium heat on both sides until nicely charred.
• Remove skin, seeds and stem. Rinse under cool water to get all seeds out.Add all ingredients to a blend and blend until smooth.Set aside until ready to use.
• Divide mixture in 12 balls.
• Cover palm of hand with cornstarch and make a hole in center of potato ball with fingers.
• Spoon the center with part of the picadillo mixture filling and bring mixture of potato over to cover filling.
• Coat lightly with cornstarch and proceed with remaining balls until all balls are ready.
• Note: Don't forget the light coat of cornstarch or potato balls can break apart while frying.
• If you are going to coat with panko crumbs, place egg wash in one bowl and panko breadcrumbs in another bowl.
• Place in egg wash first covering the entire ball with egg and then coat with breadcrumbs. Set aside and continue with other balls.
• Using a deep fryer, a deep skillet or saucepan add enough oil to cook potato balls comfortably. Note: When its time to add potato balls to oil, oil should cover balls at least halfway or fully.
• Bring oil to high heat (about 350 F) before adding balls or they will crumble if oil is not hot enough.Note: Check oil by adding a piece of crumb and if it sizzles, oil should be ready.
• Carefully add potato balls to oil when oil is hot.
• Cook until golden brown on all sides. Remove and drain on paper towels.
• Serve immediately with sauce and hot sauce (pique!).Enjoy!

RELLENOS DE PAPA ~ STUFFED POTATO BALLS

Steps:

• Heat olive oil over medium heat in a large skillet. Add onion and sauté until translucent, add garlic stir then add green pepper, stir until green pepper is tender.
• Add ground beef to this mixture and stir continuously until beef is browned. Drain fat and return to skillet. Reduce heat.
• Stir in tomato sauce, vinegar, olives, salt, and oregano. Sauté for 8 minutes. Remove from heat and let cool.
• In a pot, combine potatoes, water, salt, and cover and boil at medium heat for 30 minutes or until potatoes are fork-tender.
• Drain and immediately mash the potatoes or put them through a ricer. Place in a bowl and then add and mix butter, egg, salt, and cornstarch. Let this cool to room temperature.
• Divide mixture into 10 to 12 parts. Cover the palm of your hands with cornstarch and spread overhand one part of the mixture. Spoon the center with part of the filling and bring the mixture over to cover the filling. Coat lightly with cornstarch and proceed with the remaining mixture until all balls are ready.
• Deep fry in oil heated to 375ºF until golden brown. Remove and drain on absorbent paper.

PUERTO RICAN PAPAS RELLENAS (STUFFED POTATOES)

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.

(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.