Papas Rellenas De Picadillo Meat Stuffed Potato Croquettes Recipes

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.

RELLENOS DE PAPA- BEEF FILLED POTATO CROQUETTES

Steps:

• Step 1 Peel potatoes and cut into uniformly sized chunks. Place in a pot and cover with water. Add salt to taste, about 2 tablespoons. Boil until cooked through and easily pierced with a fork, about 20 minutes. Step 2 Drain potatoes and return to pot. Mash with 1 tablespoon of cornstarch until smooth and gummy. If potatoes are still not doughy, beat in one egg. Step 3 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. Step 4 Deep fry the balls in hot oil (about 350°F) about 5 minutes, turning as needed until they are golden brown all over. Or Brush the potatoes with egg wash and sprinkle bake at 375 F until browned (20-30 minutes).

CUBAN POTATO CROQUETTES WITH BEEF PICADILLO (PAPAS RELLENAS DE P

Steps:

• First prepare the picadillo. In a large bowl using your hands mix beef, onion, bell pepper, garlic, olives, raisins, capers, tomato paste, oregano, cumin, allspice and some pepper. Cover with plastic and leave at room temperature for 1/2 hour for the flavours to mix.
• In a large skillet, heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt. Cook, while breaking up the meat frequently. If the meat starts to brown lower the heat, and continue to cook until most of the liquid has evaporated, about 30 minutes. The picadillo should be juicy, but not soupy.
• Boil the potatoes until very tender. Drain and let cool slightly. As soon as they are cool enough to handle, peel them and rice them into a large bowl. Cool completely.
• Add the egg,flour and parsley and mix well (hands preferred!). Season with salt and pepper. Put the mixture on a slightly floured board and knead until smooth dough. Divide into 12 even portions.
• Shape each portion into a ball, and flatten on the palm of your hand. Each ball should be about 4 inches.
• Put a tablespoon of picadillo in the center of the ball and pinch edges together to seal. Smooth the packet into a round ball, and seal any cracks. Roll the balls in breadcrumbs to coat.
• Fry the balls in the olive oil until deep brown, about 6-8 minutes. Drain on a cooling rack.
• Serve immediately, or keep warm in a 250°F oven for up to 20 minutes.

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.

PAPA RELLENA: PERUVIAN STUFFED POTATOES

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil. Cook the unpeeled potatoes until they are tender when pierced with a fork, about 25 minutes.
• Once the potatoes are cooked, drain them in a colander.
• When they are cool enough to handle, peel and mash the potatoes thoroughly (or pass them through a potato ricer ).
• Season the mashed potatoes with salt and pepper to taste. Chill the potatoes uncovered for several hours, or overnight.
• Once the potatoes are very cold, stir the egg into the mashed potatoes until well mixed.
• Cook the egg in boiling water until hard-boiled and set aside.
• Heat the vegetable oil in a skillet. Add the onions, garlic, and aji pepper and cook until soft and fragrant.
• Add the cumin and paprika and cook 2 minutes more, stirring.
• Add the ground beef and cook until browned.
• Add the beef broth and the raisins and simmer for 10 to 15 minutes more, or until most of the liquid is gone.
• Stir in the green olives, if using.
• Season the mixture with salt and pepper to taste. Remove from the heat and let cool.
• Peel the hard-boiled egg and chop it into about 6 pieces.
• With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center.
• Fill the well with 1 to 2 tablespoons of the beef mixture and a piece of hard-boiled egg.
• Mold the potatoes around the beef, adding more potato if necessary to fully enclose the filling. Shape into an oblong oval with slightly pointy ends, about the size of a medium potato.
• Repeat with the rest of the ingredients; you should be able to make 6 croquettes. Coat each papa rellena generously with flour.
• In a deep skillet or deep-fat fryer , heat 2 inches of oil to 360 F. Set the oven to 200 F.
• Fry the potatoes in batches until they are golden brown.
• Drain them on a plate lined with paper towels. Keep the papa rellena warm in the oven until ready to serve.
• Serve with a side of ketchup, if desired, and enjoy.