These papas rellenas were made by my mom when we were kids I always loved them Each time you make them you can season them to taste so theyre different every time
Prep Time
2 hrs 30 mins
Dificult
Medium
Servings
4 hrs 15 mins
Ingredients
Instructions
Place potatoes into a large pot; 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 1 to 2 minutes. Mash potatoes with 1/2 teaspoon salt in a bowl until no lumps remain. Set aside to cool to room temperature.
Meanwhile
heat vegetable oil in a large skillet over medium heat. Cook and stir green pepper
onion
and garlic in the hot skillet until onion has softened and turned translucent
about 10 minutes.
Increase heat to medium-high; stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Stir in tomato paste
vinegar
cumin
1 teaspoon salt
and pepper until tomato paste has dissolved. Transfer beef mixture to a bowl; allow to cool to room temperature.
Line a baking sheet with plastic wrap or waxed paper; set aside. Beat eggs in a mixing bowl; set aside. Pour bread crumbs and flour into separate
shallow dishes; set aside.
Grab a handful of mashed potatoes (about 1/12 of the mashed potatoes); split into 2 equal portions. Form each piece into a small bowl shape and fill each with beef mixture. Place halves together
seal edges
and smooth to make a round ball. Repeat this step with remaining potatoes and beef mixture.
Working one at a time
gently roll potato balls in flour to coat; shake off excess. Dip into beaten egg
then roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded potato balls onto the prepared baking sheet. Refrigerate for 2 to 4 hours or freeze for later use.
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
Cook potato balls in hot oil in batches
using tongs to roll 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.
Editor's Note:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature
