Sustanciosas Papas Gratinadas Recipes

SUSTANCIOSAS PAPAS GRATINADAS

Steps:

• Cuece las papas en una olla con agua hirviendo durante 25 min. o hasta que estén blandas; escúrrelas. Déjalas enfriar. Entretanto, cocina el tocino como se indica en el paquete.
• Calienta el horno a 350ºF. Desmenuza el tocino; reserva 1/4 taza. Corta las papas en rebanadas de un grosor de 1/4 pulg. Bate bien con un batidor de varillas la leche con la harina en un tazón grande. Incorpora la crema agria. Añade las papas, el tocino restante y 2 cdas. de cebollinos; revuelve para cubrir bien las papas.
• Vierte esto en un molde de 2 litros de capacidad, rociado con aceite en aerosol; ponle encima el queso.
• Hornea las papas de 30 a 35 min. o hasta que estén completamente calientes. Espolvoréales los cebollinos restantes y el tocino que reservaste.

PAPAS RELLENAS (FRIED STUFFED POTATOES)

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.

CARNE GUISADA CON PAPAS

Steps:

• Use a mortar and pestle to mash the garlic, minced chile, peppercorns and cumin seeds into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, minced chile, peppercorns and cumin seeds in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
• Heat 1 tablespoon oil in a Dutch oven or large pot over medium. Add half the steak and cook, stirring occasionally, until browned on all sides, about 8 minutes. Transfer the browned meat to a plate and repeat with the remaining oil and meat. Return the browned meat to the Dutch oven then add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
• Sprinkle the flour and 1 teaspoon salt over the beef and stir to incorporate, then add the blended garlicky liquid and just enough water to barely cover the meat (about 2 cups). Increase the heat to medium-high and use a wooden spoon to scrape the bottom of the Dutch oven, releasing any browned bits.
• Bring the liquid to a boil, then immediately lower the heat so that it cooks at a low simmer. Cover the pot and cook until the meat is tender, 1 1/2 to 2 hours.
• Remove the lid and stir in the cubed potatoes. Let the guisada cook, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly, about 15 minutes. Season to taste with salt. Divide among bowls and serve with hot tortillas, plus cilantro and sliced chile, if using.

NOPALITOS CON PAPAS

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Add the potatoes, cover, and cook, stirring occasionally until they begin to soften, about 10 minutes. Stir in the nopalitos, onion, tomato, and jalapeno. Season to taste with salt, and continue cooking and stirring until the onion has softened and turned translucent, and the potatoes are tender, about 10 minutes more.

PAPAS ARRUGADAS

Steps:

• Arrange potatoes (if possible in a single layer) in a wide and shallow soup pot.
• Add water--just half way up the potatoes (not covering them).
• Add the salt and lemon slices.
• Bring to a boil and cover with a damp towel.
• Reduce heat to medium, and cook until done, and water has evaporated considerably--the skins should begin to"wrinkle.
• "This should take about 20 minutes.
• Remove potatoes from water and serve with"Mojo Picón" recipe#31699.