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Thread: Papa Rellenos

  1. #1
    Super Member sondray's Avatar
    Join Date
    Sep 2007
    Location
    Natural Bridge, VA
    Posts
    4,785
    Ingredients:
    2 pounds potatoes, peeled and quartered
    8 cups water
    1 1/2 tablespoon salt
    4 tablespoons butter
    1 egg, slightly beaten
    1/2 teaspoon salt
    1 tablespoon cornstarch
    cornstarch (to coat balls)
    lard or vegetable oil (for deep frying)
    ***Basic Meat Filling***
    1/4 ounce salt pork
    1/2 ounce lean cured ham (washed and diced)
    1 teaspoon lard or vegetable oil
    1/4 green pepper, seeded and chopped
    1 sweet chile peppers, seeded and chopped
    1/4 onion, peeled and chopped
    1 clove garlic, peeled and chopped
    1/4 teaspoon whole dried oregano
    1/4 teaspoon salt
    1 dash vinegar
    1/4 pound lean ground beef or pork
    2 olives, stuffed with pimientos
    1/4 teaspoon capers
    1 tablespoon tomato sauce (see note)
    2 teaspoons seeded raisins (optional)
    2 dry prunes, pitted and chopped (optional)
    1/2 hard-cooked egg, chopped (optional)
    1/2 can pimientos, chopped(optional)

    Directions:

    Place water, potatoes and salt in a pot. Cover and boil at moderate heat for 30 minutes, or until potatoes are fork tender. Drain and immediately mash or put through a potato ricer. Add butter, egg, salt and cornstarch and mix well. Cool to room temperature. Divide mixture in 12 parts. Cover palm of hand with the cornstarch and spread over hand one part of the mixture. Spoon the center with part of the filling and bring mixture over to cover filling. Coat lightly with cornstarch and proceed with remaining mixture until 12 balls are ready. Deep fry in fat, heated to 375:F, until golden brown. Remove and drain on absorbent paper.

    Note: Potato balls can also be filled with shredded cheese.

    Basic Meat Filling

    In a caldero or heavy kettle, brown rapidly salt pork and ham. Reduce heat to low. Add lard or vegetable oil, green pepper, chile peppers, onion and garlic and sauti for 10 minutes, stirring occasionally. Add oregano, salt, vinegar and ground beef or pork and mix. Stir over high heat until meat loses its red color. Turn heat to low. Add olive, capers, tomato sauce and any optional ingredients of your choice. Mix, cover and cook 30 minutes for beef or 1 hour for pork.

    serves/makes 12

    Here is a tutorial for making them:
    http://www.daisymartinez.com/cgi-bin/blog/2007/09/04/rellenos-de-papa-a-tutorial/

  2. #2
    Super Member MissTreated's Avatar
    Join Date
    Jan 2008
    Location
    N61 6.1839', W149 52.0138'
    Posts
    1,222
    Mmmmmmmmmmmmm that sounds good. I don't do any deep frying, but I might have to try that in the summer when I can use the side burner of my grill.

    M

  3. #3
    Super Member jbsstrawberry's Avatar
    Join Date
    Aug 2007
    Location
    Central Illinois
    Posts
    3,316
    Wow sondray!!! you're quick!! thanks for posting these!! they sound wonderful

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