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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