Recipe courtesy of Heights 167
Papas Rellenas
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- Level: Intermediate
- Total: 2 hr 30 min
- Active: 1 hr 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1235
- Total Fat
- 84 g
- Saturated Fat
- 21 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 10 g
- Sugar
- 6 g
- Protein
- 44 g
- Cholesterol
- 203 mg
- Sodium
- 1517 mg
- Level: Intermediate
- Total: 2 hr 30 min
- Active: 1 hr 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1235
- Total Fat
- 84 g
- Saturated Fat
- 21 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 10 g
- Sugar
- 6 g
- Protein
- 44 g
- Cholesterol
- 203 mg
- Sodium
- 1517 mg
Ingredients
Picadillo Sauce:
Picadillo Filling:
Green Magic Sauce:
Papas Rellenas:
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Directions
Special equipment:
a deep-fryer- For the picadillo sauce: Blend the chipotle peppers in adobo, onion, tomato, garlic,
- cumin seeds and 1/2 cup water in that order.
- For the picadillo filling: In a pan, add the oil. Sauté the onions until fragrant, about 2 minutes. Add the beef and mash it up in the pan with a spoon. (You don’t want big lumps of the beef; the smaller the better, so it can easily be stuffed into the potato dough.) Cook the beef until it’s browned, about 6 minutes, then add the picadillo sauce and mix everything together. Add the sazón to give it a little more of a brighter color and let it finish cooking, about 5 minutes more.
- For the green magic sauce: Blend together the mayonnaise, salt, pepper, jalapeños, garlic, cilantro, aji paste, olive oil and lime juice, in that order.
- For the papas rellenas: Boil the potatoes for about 30 minutes. (You don’t want them to get too soft, just enough so that they can be molded easily.) Transfer to a baking sheet, then peel off the skins and start mashing them. Spread the “dough” out and let it chill in the fridge for 30 minutes.
- Once chilled, place the potato dough in a large bowl, then add 1 egg, 1 teaspoon salt and 1/2 teaspoon pepper. Mix it all together. Grab a handful of the dough, then pat it so it can flatten out in your hand. Once it is firm and flattened, form a pocket and add 1 1/2 tablespoons picadillo filling and 1 tablespoon shredded Oaxaca cheese. Push the filling and cheese tightly into the pocket and form a ball, closing the top slowly while forming the ball. Toss the ball into some flour and hold until ready to serve. Repeat to make the remaining papas.
- In a separate bowl, whisk together the flour, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining egg, the sazón packet and 1 cup water. Add 2 papa rellena balls to the batter, making sure they are coated well all around. Place the balls into a slotted spoon, then hang over the deep-fryer for 5 seconds and drop them in. Let float for 7 minutes. Now the papa rellenas are ready to enjoy; just add a little or a lot of our green magic sauce.
