Papas Rellenas (Stuffed Potatoes)
List of Ingredients
6 medium russet potatoes (about 6 ounces each), peeled
1/2 medium onion, finely diced
2 cloves garlic, finely chopped 5 canned chipotle chiles, finely
chopped (see Note)
1 1/2 pounds extra lean ground beef
1 1/2 cups canned tomato sauce
Cumin to taste
Salt to taste
Black pepper to taste
1/2 cup flour for dredging
Oil for frying
Recipe
Cut potatoes into 1/4-inch thick slices. Cook in boiling, salted
water until just done, about 10 minutes. Drain and let cool.
In a medium skillet, over medium heat, cook onion, garlic and chiles
until soft, about 8 minutes. Add beef and cook an additional 7
minutes or until the beef is browned and completely cooked through.
Add tomato sauce and cook until thick, about 8 minutes. Season with
cumin, salt and pepper to taste.
Pass potatoes through a food mill, then season them with salt and
pepper. With clean hands, form potatoes into approximately 12 small
balls, each about the size of a large lime. Roll balls in flour,
covering them lightly on all sides. Flatten the balls into "cakes,"
1/4- to 1/2-inch thick. Place approximately 11/2 tablespoons of the
meat mixture into the center of each cake and then fold the cake up
and over the filling, pinching to seal. Refrigerate stuffed potato
cakes about 20 minutes.
Heat 2 to 3 inches of oil in a deep, heavy-bottomed pot over medium
heat (350 to 375 degrees). Fry potato cakes until golden brown. Serve
with salsa, if desired.
Note: For a spicier version, increase the number of chipotle chiles.
Makes 6 servings. Approximate nutritional values per serving: 604
calories, 35 g fat, 95 g cholesterol, 649 mg sodium, 33 g protein, 41
g carbohydrate
San Antonio Express-News
posted by Jamie Rahm on meat-lovers
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