CUBAN PAPPAS RELLENAS, PICADILLO

Papas Rellenas

Savory meat filled potato balls.

Course: Entree or Appetizer

Cuisine: Latin

Author: Cynthia

Ingredients

• For the mashed potatoes cold, firm potatoes are best. If you want to cut corners, most grocery stores have pre-made mashed potatoes in the refrigerated section.

• Mashed Potatoes

• 2 pound potatoes about 4 large, peeled and cubed

• 4 tablespoons unsalted butter

• 2 egg yolks lightly beaten, (reserve whites)

• 1/4 cup whole milk or cream

• Salt and pepper to taste.

• Breading

• 1/4 cup all-purpose flour

• 1 cup bread crumbs

• reserved egg whites plus one whole egg, beaten

Instructions

1 For the mashed potatoes

2 Boil potatoes in salted water until fork tender, drain. Mash potatoes into a large bowl. Add butter and milk, mix. Season to taste with salt and pepper. Stir in beaten yolks. Cool or refrigerate potatoes. These should be stiffer than regular mashed potatoes.

3 Assembling the Papas

4 Using about 1/4 cup stiff, cold mashed potatoes, form into a ball.

5 Flatten ball and make a hollow.

6 Put about 1 tablespoon picadillo inside indentation.

7 Enclose meat in potatoes, forming into a ball. Place on baking sheet.

8 Repeat with remaining potatoes and meat.

9 Roll each ball in egg mixture then in breading. Place on baking sheet. Chill 2 to 4 hours.

10 Heat oil in a deep-fat fryer or deep frying pan. I used a deep frying pan and about 1 1/2 inches of oil. When oil is hot, carefully place 2 or 3 balls in pan, using a slotted spoon and turn until golden brown on all sides, 2 or 3 minutes. Transfer to clean baking sheet lined with paper towels.

11 Hold in warm oven until all papas are fried. Makes approximately 2 dozen, depending on the size.

PICADILLO

Ingredients

• Picadillo

• 1 pound lean ground beef

• 1 medium onion diced

• 3 cloves garlic minced

• 1 or 2 Tablespoons olive oil depending on how lean your meat is.

• 1/4 - 1/2 teaspoon each cumin and smoked paprika to taste.

• Pinch of cayenne

• 8 Spanish olives finely chopped (green olives stuffed with pimentos)

• 2 Tablespoons juice from olives

• Salt and pepper to taste

Instructions

1 Heat olive oil in large sauté pan over medium heat. Add onions and cook a few minutes. Next, add garlic, continuing to stir until garlic is fragrant. Then, add ground beef, stirring.

2 Add paprika, cumin, cayenne, salt and pepper, stir and adjust seasoning to taste. Cook until beef is brown throughout.

3 Stir in chopped olives and olive juice. Remove pan from heat and cool to room temperature, until cool enough to handle.