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Papa Rellenas Recipe

   
 

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     Papa Rellenas

Category   Appetizers
Sub Category   None

Ingredients
1 lb ground sirloin
1-2 cup tomato sauce
1/2 cup diced green spanish pimiento olives
6 medium potatoes or 8 small potatoes
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves garlic
Tsp cumin
 
Tsp salt
Tsp pepper
Plain bread crumbs
2 eggs
1/4 cup dry sherry

Instructions
Peel and cube potatoes, place in pot of water over medium- high heat. Once potatoes are fork tender remove them from the pot. Do not add butter or oil. Mash the potatoes. Add a dash of salt and splash of milk. The potatoes should not be runny or smooth. They should be tough enough to mold into balls. Set aside potatoes and have them chill (preferably in fridge, if you try to mold them with the meat when it's warm it will fall apart).
Brown the ground sirloin the a pan. Drain excess oil from the pan. Put the onion in a food processor. Not too long because you don't want it puréed. Add the onion and garlic to the meat. Put the bell peppers in the food processor. Again, not too long so it isn't puréed. Add it to the meat along with the tomato sauce, dry sherry, cumin, salt and pepper. Add more than the recipes calls for according to your taste. Wait 15 minutes to let the liquids settle. After 15 minutes add the green olives. (Raisins and capers are optional). Set aside to chill.
Once the Piccadillo and mash potatoes are chilled go ahead and get a medium ice cream scooper. Scoop the potato into your hand and flatten it out. Place a spoonful of meat into the middle and mold it into a ball. Once you mold your potato balls go ahead roll them into the egg yolks and bread crumbs. Set to chill in the fridge minimum three hours, preferably over night.
Once the potato balls are chilled, fill a pot or fryer with vegetable oil. If you use a pot, put just a few inches of oil. To know when the oil is hot enough use the end of a wooden spoon to test if the oil is hot enough. If the oil boils rapidly around wooden stick then the oil is ready. Place 4 potato balls in at a time. Fry for 3-5 minutes until golden brown and set aside on a paper towel lined plate.


Originally Submitted
10/13/2014





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