Andes Style Papas Rellenas Recipes

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PAPA RELLENA



Papa Rellena image

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

1½ lb mashed potatoes ((Bintje, Charlotte, or Manon varieties))
1½ tablespoon flour ((optional, depending on potatoes))
2 tablespoons olive oil
1 lb ground beef ((or finely chopped beef))
2 green onions (, chopped)
2 cloves garlic (, minced)
2 tomatoes (, peeled, seeded and diced)
2 hard boiled eggs (, diced)
½ teaspoon ground chili pepper
10 black olives (, coarsely chopped)
2 tablespoons raisins
½ teaspoon cumin
1 teaspoon fresh oregano (, chopped)
1 cup flour or fine breadcrumbs
2 eggs (, beaten)
Salt
Vegetable oil ((for frying))

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.

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

STUFFED POTATOES - PAPAS RELLENAS, COLOMBIA



Stuffed Potatoes - Papas Rellenas, Colombia image

Our "Finca" (farm) in Colombia was about 5 hours from my home city of Medellín, although the roads are much better now and you can get there in about two to three hours. For vacation, my parents and I (as well as many relatives and their families) would go to the farms and have wonderful family reunions. We would always take the "ladder bus" that would leave Medellín at exactly 3:30 a.m.. At 7:00 a.m. the bus would always make the breakfast stop at the riverside town of Bolombolo, a dusty, hot town that survived by serving food, providing cheap accommaccommodations and selling trinkets to the buses going by. Since Bolombolo possessed the only bridge across the Cauca River for several hundred kilometers, the bus and trucking trade was very lucrative for the inhabitants. I always looked forward to our stop for breakfast in Bolombolo as this town was famous for its "empanadas" and its "papas rellenas". I always had two of each with a large cup of hot chocolate. Pure heaven!

Provided by Fabio

Categories     Colombian

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 15

4 -6 potatoes
1 cup cooked white rice (cooled)
1 bunch green onion
1 large tomatoes
2 tablespoons butter or 2 tablespoons olive oil
1 lb ground beef (I use ground Chuck because it is leaner)
2 teaspoons salt
2 teaspoons minced garlic
1 cup unbleached flour
4 large eggs (lightly beaten)
3 tablespoons milk
2 teaspoons cornstarch
1/2 teaspoon ground pepper
1 teaspoon cumin
vegetable oil, to deep fry

Steps:

  • 1) Boil the whole potatoes in a pot filled with enough water to completely cover the potatoes. About 30 to 45 minutes.
  • 2) Once the potatoes are cooked, take them out of the pot and set them aside on a plate to cool for about one hour.
  • 3) While the potatoes are cooling, chop the green onions and tomato into small chunks and saute these in the butter (or olive oil) adding the garlic, cumin, 1 teaspoon of salt and pepper. We call this the "Hogao".
  • 4) Cook the hamburger meat in a frying pan with a couple of tablespoons of vegetable oil until it is no longer pink. Do not overcook. While the meat is cooking, add the corn starch, the remaining salt and more cumin if you wish. Make sure that the meat turns out crumbly with no large chunks.
  • 5) Thoroughly mix the "hogao" and cooked hamburger meat in a bowl and set aside to cool.
  • 6) Cut the potatoes in half. Now we come to the tricky part. In other countries, they mash the potatoes and simply make round balls out of them. We do it the hard way in Colombia. Take each potato half and scoop the middle of it out with a spoon so that you end up with a small "potato bowl". Be careful not too scoop too much out as you may accidentally go through the skin and the potato may fall apart on you.
  • 7) Now, take the scooped out potato "meat" and cut through it with a sharp knife. Don't use a fork because it may turn into "mashed potatoes" and the texture will be much better the coarser it is.
  • 8) Place the potato "meat" in the bowl with the hamburger and hogao and mix thoroughly, making sure that there are no really large chunks of potato in the mixture.
  • 9) Add the cooked rice to the mixture and mix thoroughly once more.
  • 10) With your fingers, take some of the meat/rice mixture and fill the middle of the potato bowls with enough mixture to form a dome. In other words, shape the mixture so that it now looks like you have a whole potato again.
  • 11) Heat your oil to frying temperature.
  • 12) Beat together the large eggs, milk and the flour until smooth. (I add a little salt, pepper and cumin to my batter but it is up to your taste).
  • 13) Roll each stuffed potato in the batter until well covered and drop into the hot oil using a slotted spoon. Cook until golden on one side, roll over and cook the other side.
  • 14) Remove potatoes from the oil and drain on a plate or platter lined with a thick layer of paper towels on the bottom.
  • 15) Enjoy! I like to use squeezed lemon or a mild salsa on my papas rellenas but they are delicious just by themselves.
  • Hint: Sometimes, as you deep-fry the potatoes, you may notice that the batter may slide off leaving a blank spot on your potato. What I do, is that I use a teaspoon to pour some of the raw batter over the spot, carefully "slosh" some of the hot oil over it with the slotted spoon to set the batter and roll it over once more to cook the spot.

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

PAPAS RELLENAS (CUBAN STUFFED POTATO BALLS)



Papas Rellenas (Cuban Stuffed Potato Balls) image

About these fried Cuban potato balls. More popularly named Papas Rellenas, they are basically mashed potatoes formed into a ball and filled with a seasoned ground beef (picadillo), the fried to gold perfection. After searching high and low for a promising recipe, I decided not to follow just one, but to combine my research and just go from there. Because I try to avoid the messiness of frying food at all costs, I decided to try my hand at oven 'frying' them, which basically means just baking them at a higher temperature for about 20 minutes. I didn't really love the turn out, but I think it's because of the Panko bread crumbs. Normally, I love using Panko for breading, but not with these. So, lessons learned here? Stick with regular bread crumbs or flour, and fry these babies. You don't have to have a deep fryer to do so. Instead, let them fizzle in a layer of oil that is only deep enough to cover half the ball, then flip once during frying. These take a while to form each ball, but once you have the plate full of fried goodness, you'll forget about all the labor.

Provided by ElizabethKnicely

Categories     Potato

Time 5h15m

Yield 24 Papas Rellenas, 24 serving(s)

Number Of Ingredients 16

4 large russet potatoes, peeled and cubed
2 tablespoons milk
1/2 lb ground beef
1 onion, peeled and diced
3 garlic cloves, minced
1 (8 ounce) can tomato sauce
1/4 cup white wine
5 ounces olives stuffed with pimientos (chopped small or minced)
2 teaspoons ground cumin
1/2 teaspoon paprika
salt, to taste
pepper, to taste
2 cups breadcrumbs
1/4 cup flour
2 eggs, beaten (or more as needed)
vegetable oil

Steps:

  • In a large pot of salted boiling water, boil the potatoes until fork tender, about 10 to 15 minutes. Drain and return to the pot away from the heat. Mash the potatoes or push through a potato ricer. It should be easy to shape into a ball (but don't shape them yet). Allow to set until cool enough to touch.
  • Meanwhile, in a large skillet over medium-high heat, cook the ground beef and onion until the meat is browned. Stir in the garlic and onion until just fragrant, about 30 seconds. Drain excess grease. Add the tomato sauce and wine, then lower the heat to medium. Simmer for 10 minutes. Stir in the olives and season with the spices and salt and pepper, to taste. Cook for another 3 minutes then remove from the heat. If the meat mixture is not at the consistency you desire, you can transfer it to a food processor and pulse a few times to hash it up. This is completely optional.
  • Scoop 1/4 cup portions of the potatoes and divide each in half. Press a dimple into the middle of each half to form small bowl like shapes. Stuff a tablespoon or two of the meat mixture into half of the bowls, then cover with the other halves and form a ball around the meat. None of the meat should be exposed.
  • In a small bowl, mix together the bread crumbs and flour. Dip each ball first into the beat eggs, then into the bread crumbs. Repeat for a crunchier texture. Layer on a lined baking sheet or large platter and refrigerate for 2 to 4 hours before frying.
  • Pour enough oil into a frying pan that is enough to cover half of the height of the balls. Heat the oil to 375 °F. Carefully drop the stuffed potatoes in the hot oil and fry on each side for about 2 to 3 minutes or until golden brown. Drain on a plate lined with paper towels and serve immediately.

Nutrition Facts : Calories 123.6, Fat 2.5, SaturatedFat 0.8, Cholesterol 22.1, Sodium 133.8, Carbohydrate 19.8, Fiber 2.2, Sugar 1.9, Protein 5.2

PAPAS RELLENAS (FRIED STUFFED POTATOES)



Papas Rellenas (Fried Stuffed Potatoes) image

This is one Cuban snack that if you haven't tried it, you probably can't imagine what it is nor how it tastes! Instead of asking what the heck is it, here why not taste one? These can be made to a point ahead of time and frozen and they also make wonderful appetizers. Real comfort food! These have to be placed in the refrigerator for at least 2-4 hours, and if deep-frying the frozen method is best. This is a combination of a lot of recipes - a main contributor has been the cook at the "home".

Provided by Manami

Categories     Lunch/Snacks

Time 35m

Yield 24-30 serving(s)

Number Of Ingredients 19

4 large potatoes, peeled & boiled
1/2 teaspoon salt
black pepper
4 eggs
dry breadcrumbs (I use seasoned ones)
flour, enough for rolling
vegetable oil (for frying)
1 lb seasoned ground beef (picadillo)
1/2 cup chopped onion
1 green bell peppers or 1 red pepper, finely chopped
3 garlic cloves, minced
1 lb ground beef (ground sirloin is best)
1 teaspoon salt
2 teaspoons cumin
1 teaspoon freshly ground coarse black pepper
1 pinch red pepper flakes (if you coose)
4 teaspoons tomato paste
1 tablespoon vinegar
vegetable oil

Steps:

  • POTATOES::.
  • Boil potatoes until fully cooked.
  • Drain potatoes and mash with salt.
  • DO NOT ADD BUTTER, OIL, OR LIQUID.
  • Let cool.
  • PICADILLO (meat mixture)::.
  • Saute onions and green pepper until onions are limp.
  • Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar.
  • Continue to cook until meat is completely cooked.
  • Drain off excess fat and allow to cool.
  • Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers.
  • Stuff the indentation in each 1/2 with ground beef or picadillo.
  • Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch).
  • If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls.
  • Dip ball into beaten egg and the flour until lightly covered.
  • Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly.
  • Refrigerate for 2-4 hours or you may freeze these for later use.
  • Use frying pan with enough oil to cover half the ball at a time.
  • Heat oil to frying time (375°F) and drop each potato ball into oil.
  • BE CAREFUL!
  • Cook 2 minutes or until golden brown on one side and then turn over & cook the same.
  • If you have deep-fryer heat oil to 375°F.
  • Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.
  • DON'T OVERCOOK.
  • Deep frying is best when they are frozen.

Nutrition Facts : Calories 145.6, Fat 6.6, SaturatedFat 2.5, Cholesterol 61, Sodium 193.4, Carbohydrate 11.8, Fiber 1.6, Sugar 0.9, Protein 9.5

NENA'S PAPAS RELLENAS



Nena's Papas Rellenas image

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

2-1/2 pounds potatoes (about 8 medium), peeled and cut into wedges
1 pound lean ground beef (90% lean)
1 small green pepper, finely chopped
1 small onion, finely chopped
1/2 cup tomato sauce
1/2 cup sliced green olives with pimientos
1/2 cup raisins
1-1/4 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1/2 teaspoon paprika
1 teaspoon garlic powder
2 eggs, lightly beaten
1 cup seasoned bread crumbs
Oil for deep-fat frying

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.

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