Chili De Papa Recipes

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PASTEL DE PAPAS (BEEF SHEPHERD'S PIE)



Pastel de Papas (Beef Shepherd's Pie) image

My favorite shepherd's pie recipe with a Latin flair; ground beef, creamy mashed potatoes, and mozzarella cheese make this incredible casserole.

Provided by Fioa

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h37m

Yield 8

Number Of Ingredients 19

2 ½ pounds Yukon Gold potatoes, peeled and quartered
1 ½ teaspoons salt, divided
¾ cup milk, or as needed
3 tablespoons butter
1 tablespoon Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
1 ½ pounds ground beef
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
2 hard-cooked eggs, chopped
½ cup chopped green olives
½ cup cubed mozzarella cheese
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Place potatoes in a large pot; cover with water and add 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until tender, about 20 minutes. Drain and mash potatoes with a fork or potato masher. Mix in milk, butter, 1 tablespoon Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
  • Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Add bell pepper and cook until tender, about 3 minutes. Cook ground beef until browned, 10 to 15 minutes. Mix in smoked paprika, 1 teaspoon salt, garlic powder, and 1/2 teaspoon pepper. Simmer until fully cooked and juicy, about 20 minutes. Let it cool lightly, about 5 minutes. Stir in chopped hard-boiled eggs and olives.
  • Spread half of the mashed potatoes in the prepared baking dish. Layer beef and egg mixture on top, and cover with the remaining mashed potatoes. Insert mozzarella cubes into the mashed potatoes. Sprinkle with 1 tablespoon Parmesan cheese.
  • Bake in the preheated oven until golden and beef filling starts to bubble, about 45 minutes.

Nutrition Facts : Calories 410.7 calories, Carbohydrate 31.2 g, Cholesterol 119.6 mg, Fat 22.8 g, Fiber 3.5 g, Protein 20.6 g, SaturatedFat 9.3 g, Sodium 1071.3 mg, Sugar 3.2 g

CHILEAN POTATO PIE (PASTEL DE PAPAS)



Chilean Potato Pie (Pastel de Papas) image

This is a lot like a Shepherd's Pie with a little Latin flair. Good comfort food.

Provided by Cucina di papa

Categories     World Cuisine Recipes     Latin American     South American     Chilean

Time 1h30m

Yield 8

Number Of Ingredients 14

5 cups potatoes, peeled and cubed
2 tablespoons butter, or to taste
salt to taste
2 eggs, beaten
½ cup vegetable oil
1 clove garlic, minced
1 onion, diced
2 tomatoes, diced
1 tablespoon tomato paste
1 pound ground beef
2 tablespoons shredded panquehue cheese
½ teaspoon chopped fresh parsley
salt and black pepper to taste
1 pinch cayenne pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • Place the potatoes into a large pot and cover with salted water. Bring to a boil; 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 the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
  • Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
  • Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
  • Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 21.7 g, Cholesterol 90.5 mg, Fat 25.2 g, Fiber 3.2 g, Protein 14.1 g, SaturatedFat 7.3 g, Sodium 100.2 mg, Sugar 3.3 g

PAPAS CON CHORIZO RECIPE



Papas con Chorizo Recipe image

This papas con chorizo recipe is a classic Mexican dish of potatoes cooked with Mexican chorizo, perfect as a filling for tacos, sandwiches or a side dish.

Provided by Mike Hultquist

Categories     Main Course     Side Dish

Number Of Ingredients 7

1 pound potatoes (peeled and cubed into bite-sized pieces)
1 tablespoon vegetable oil
1 small onion (chopped)
1-2 jalapeno peppers (chopped)
2 cloves garlic (chopped (optional))
12 ounces Mexican chorizo (casings removed)
Salt to taste

Steps:

  • Cover the potatoes in a pot with water and bring to a boil. Cook for 7-8 minutes, or until tender. Drain and set aside.
  • While the potatoes are boiling, heat the oil in a large pan. Add the onion and peppers and cook 5 minutes to soften.
  • Add the garlic and cook another 1 minute, until the garlic blooms.
  • Add the Mexican chorizo and break it apart with a wooden spoon. Cook for 6-7 minutes, or until cooked through.
  • Add the softened potatoes and cook another minute to blend the flavors.
  • Taste and adjust with salt and serve.

Nutrition Facts : Calories 345 kcal, Carbohydrate 23 g, Protein 16 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 53 mg, Sodium 1026 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

CARNE CON CHILE ROJO(BEEF AND RED CHILE)



Carne Con Chile Rojo(Beef and Red Chile) image

Provided by Sonia

Categories     Main Course

Time 3h25m

Number Of Ingredients 16

For Red Chile Sauce
10 chile California (guajillo or New Mexico, stems and seeds removed)
Grapeseed or olive oil
1 medium sweet onion (sliced)
4 to 6 cloves garlic (sliced)
1 teaspoon cumin seeds
2 cups beef or chicken broth
Salt and pepper to taste
2 tablespoons grapeseed oil or olive oil
2 pounds cube chuck (for stew)
salt and pepper
1 1/2 to 2 more cup beef or chicken broth
1 more teaspoon cumin seeds (crushed)
1 teaspoon corinader seeds (crushed)
1 teaspoon mexican oregano (crushed)
1 teaspoon chile piquin (crushed (or red pepper flakes))

Steps:

  • Preheat 3 tablespoons of oil to medium heat for a few minutes. Add the dried chiles and cook for 2 to 3 minutes. Add the onion, garlic and cumin seeds and cook for 3 more minutes. Add the 2 cups of broth and cook for 5 to 7 more minutes or until dried peppers have become soft.
  • Transfer all of the ingredients from the skillet with chiles into the blender. Season with salt and pepper to taste, using a kitchen towel to hold down the lid to the blender, blend on high until smooth. Taste for salt. Strain chile sauce into a large bowl using a wire mesh strainer. Set aside.
  • In that same skillet, add 2 more tablespoons of oil and preheat for a few minutes. Season the beef with salt and pepper and place into hot oil. Cook and sear until golden brown on most sides. Add the strained chile sauce, remaining broth and spices. If you like the a carne con chile with more broth, add all of the remaining broth. Bring to a boil, reduce to a simmer. Taste for spices and cover partially while is slow simmers for the next 2 to 2 1/2 hours or until the beef becomes tender. Serve with your favorite sides and warm, homemade flour totillas.

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