PASTEL DE PAPAS (BEEF SHEPHERD'S PIE)
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
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)
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
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
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
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)
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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From mexicoinmykitchen.com
4.6/5 (18)Total Time 25 minsCategory Basic RecipesCalories 265 per serving
- Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes. Stir frequently to avoid burning them. Make sure all the sides of the potatoes are golden.
PAPAS CON CHORIZO - MEXICAN PLEASE
From mexicanplease.com
5/5 (3)Total Time 30 minsServings 6Calories 425 per serving
- Bring a pot of salted water to a boil. Add the cubed potatoes and cook for 5-10 minutes or until they are mostly cooked through. I usually take them off and drain them once the outsides are cooked but the inside is still a little firm.
- As the potatoes are cooking, add the chorizo to a skillet and brown it over medium heat, approx. 8-10 minutes. Once browned set aside until you need it. I usually let it drain on some paper towels.
- I use the leftover chorizo fat in the pan to soften up the finely diced 1/2 onion. (You can get rid of some of the fat if you want.) Once softened, add a minced garlic clove and briefly saute.
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4.8/5 (25)Total Time 40 minsCategory Beef, Main CourseCalories 465 per serving
- Season beef with salt and pepper. Heat oil in a large skillet or casserole over medium-high heat until shimmering. Add meat cubes and cook until browned on all sides. About 10 minutes.
- While the meat is cooking, place in your blender the tomatoes, onion, garlic and a cup of chicken broth. Puree until you have a smooth sauce.
- Stir in this sauce into the skillet with the meat using a strainer or sieve. Bring it to simmering and cook covered for about 20 minutes. Add more broth if needed.
- Stir in potatoes and serrano peppers; cook until meat and potatoes are tender. Stirring halfway through cooking.
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5/5 (4)Total Time 2 hrs 15 minsCategory Main, Main CourseCalories 328 per serving
- Set a large 6-8 quart pot over medium-high heat. Add the oil. Once hot, add the beef stew meat into the pot along with the adobo seasoning. Stir to coat and brown the meat on all side, 5-7 minutes.
- Next add in the chopped onion, peppers, garlic, cilantro, cumin, chili powder, paprika and beef bouillon. Stir and sauté the veggies with the beef another 5 minutes to soften.
- Stir in the tomatoes, beer, and 2 cups water. Turn the heat down to medium. Cover and simmer the stew for 1 ½ to 2 ½ hours, or until the beef is very tender. Stir occasionally.
QUESADILLAS DE PAPA CON QUESO ... - LA PIñA EN LA COCINA
From pinaenlacocina.com
5/5 (1)Servings 8Cuisine MexicanCategory Meatless
- Peel, wash and slice potatoes into chunks. Transfer to a pot, cover with water and bring to a boil. Reduce to a simmer and cook until fork tender, about 20 minutes. Drain water from potatoes. Mash the potatoes and mix in the milk, along with a pinch of salt and pepper. Mix in the remaining ingredients, set aside.
- For Masa: In a bowl, add the masa harina. To the hot water, mix in the olive oil, chicken bouillon, chile ancho powder and annatto powder(if using). Stir well to combine, taste for salt. Gradually mix in the wet ingredients into the masa harina until a dough forms. I use a spatula to mix at first because it will be hot. Finish working the dough with your hands. Cover with plastic wrap and set aside.
- For Tomato/Chile Sauce: Add all of the ingredients for the sauce to the blender, minus the olive oil. Blend on high until smooth. Set aside. Heat 2 tablespoons of olive oil in a saucepan at medium heat. After 2 minutes, pour in the sauce from the blender. Stir and reduce heat to a steady simmer. Stirring often, cook sauce for good 40-50 minutes or until it thickens and becomes darker in color. Taste for salt. Cover and remove from heat.
- While sauce is simmering, line a tortilla press with plastic to fit. Roll a 1 1/2 inch masa ball and press flat to about 4 inches in diameter. Fill with 2 tablespoons of potato/cheese filling and transfer to a plate. Keep covered with plastic wrap while you form the tacos/quesadillas.
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5/5 (1)Total Time 1 hrCategory Appetizer, SnackCalories 279 per serving
- Heat oil in a large skillet. Place the beef, potatoes, and 1 teaspoon salt in the skillet and cover and cook for about 10 minutes, until meat is cooked and potatoes are tender.
- Boil diced potato in boiling water with ¾ teaspoon salt until soft enough to mash, about 15 minutes. Strain, mash, and set aside.
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- Heat oil in a large skillet. Place the beef, potatoes, and 1 teaspoon salt in the skillet and cover and cook for about 10 minutes, until meat is cooked and potatoes are tender.
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