Best 2 Nenas Papas Rellenas Recipes
¡Hola! Are you ready for a culinary adventure? Embark on a delightful journey to discover "Papas Rellenas," a beloved dish with Peruvian roots that has captured hearts worldwide. These delectable stuffed potatoes are a symphony of flavors and textures, featuring a crispy exterior and a tender, savory filling.
Feast your eyes on the variety of recipes showcased in this article, each offering a unique twist on the classic Papas Rellenas. From the traditional meat-filled version to innovative vegetarian and vegan alternatives, there's something for every palate.
Indulge in the richness of the "Papas Rellenas de Carne," where succulent ground beef is combined with aromatic spices, creating a flavorful filling encased in a golden-brown potato crust. Experience the explosion of flavors in every bite.
For a lighter option, try the "Papas Rellenas Vegetarianas," where a medley of colorful vegetables, including carrots, peas, and corn, takes center stage. Savor the vibrant flavors and textures as each ingredient harmonizes perfectly within the crispy potato shell.
Embrace the plant-based goodness of the "Papas Rellenas Veganas." This recipe showcases the versatility of potatoes as they embrace a filling made from hearty lentils, aromatic herbs, and a touch of spice. Discover a delightful balance of flavors and textures that will leave you feeling satisfied and energized.
Prepare to tantalize your taste buds with the "Papas Rellenas con Pollo," where tender chicken is combined with a savory blend of spices, creating a filling that is both comforting and exciting. Experience the harmonious union of flavors as the chicken and potato complement each other perfectly.
Are you ready to embark on this culinary adventure? Dive into the recipes, savor the flavors, and create memories that will last a lifetime. ¡Buen provecho!
PUERTO RICAN PAPAS RELLENAS (STUFFED POTATOES)
Mashed potatoes balls stuffed with picadillo (ground beef hash) and fried to golden perfection!
Provided by www.kitchengidget.com
Categories Appetizers
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 106 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 77 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PAPAS RELLENAS (FRIED STUFFED POTATOES)
My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!
Provided by alu1977
Categories Appetizers and Snacks Meat and Poultry Beef
Time 4h15m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g
Tips:
- Choose the right potatoes: Use starchy potatoes like Yukon Gold or Russet potatoes, as they hold their shape well and have a fluffy texture when mashed.
- Cook the potatoes thoroughly: Make sure the potatoes are fully cooked before mashing them, as undercooked potatoes will be difficult to work with and will not hold their shape.
- Use a potato ricer: A potato ricer is the best tool for getting smooth and fluffy mashed potatoes. If you don't have a potato ricer, you can use a food mill or a fine-mesh strainer.
- Season the mashed potatoes well: Don't be afraid to season the mashed potatoes with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the dish.
- Let the mashed potatoes cool slightly before filling the papas rellenas: This will help to prevent the filling from becoming too runny.
- Be careful when frying the papas rellenas: Make sure the oil is hot enough before adding the papas rellenas, and don't overcrowd the pan. Fry the papas rellenas in batches until they are golden brown and crispy.
- Serve the papas rellenas with your favorite dipping sauce: Aji Amarillo sauce is a classic choice, but you can also serve them with salsa, guacamole, or sour cream.
Conclusion:
Papas rellenas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. With a little bit of planning, you can make papas rellenas that are sure to impress your family and friends.
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