Recipes of the Month

Papas Rellenas

For 4 servings

• 4 large potatoes, peeled & boiled
• 1/2 teaspoon salt
• 4 eggs
• dry breadcrumbs
• flour, enough for rolling
• vegetable oil (for frying)
• 1 lb seasoned ground beef (picadillo)
• 1/2 cup chopped onions
• 1 green bell pepper, finely chopped
• 3 garlic cloves, minced
• 1 lb ground beef
• 1 teaspoon salt
• 2 teaspoons cumin
• 1 teaspoon freshly ground coarse black pepper
• 4 teaspoons tomato paste
• vegetable oil

To make the potatoes:

• Boil potatoes until fully cooked.
• Drain potatoes and mash with salt.
• Let cool.
• Make meat mixture – picadillo

Saute onions and green pepper until onions are soft. Add the garlic, beef, salt, cumin, black pepper, tomato paste. Continue to cook until meat is completely cooked. Drain off excess fat and allow to cool. Make small balls with the mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers. Stuff the indentation in each 1/2 with ground beef or picadillo. Bring the two 1/2's together and smooth to make a round ball, the size of a golf bowl. Dip ball into beaten egg and the flour until lightly covered. Dip the ball again into the eggs, and roll in breadcrumbs to coat thouroughly. Refrigerate for 2-4 hours or you may freeze these for later use. Use frying pan with enough oil to cover half the ball at a time. Heat oil to frying time (375F) & drop each potato ball into oil. Cook 2 minutes or until golden brown on one side and then turn over & cook the same. If you have deep-fryer heat oil to 375°F. Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.