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 Cuban ~ Papas rellenas with picadillo

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Registration date : 2008-09-25

Cuban ~ Papas rellenas with picadillo Empty
PostSubject: Cuban ~ Papas rellenas with picadillo   Cuban ~ Papas rellenas with picadillo EmptyJanuary 6th 2013, 7:29 pm

Papas rellenas with picadillo

Papas rellenas with picadillo (Meat stuffed potato croquettes)

Tip: Use Panko crumbs for extra crunchiness.


(Serves 12)

2 ½ pounds baking potatoes, peeled and quartered
2-4 tablespoons of cream at room temperature
kosher Salt to taste
fresh ground pepper to taste
½ cup all-purpose flour
1-2 cups Panko bread crumbs (makes the outside very crunchy)
2 eggs, beaten with 1 tablespoon of water
picadillo, see recipe below
canola oil for frying


Cook potatoes in salted water until tender 20 to 25 minutes.

Drain and put back in the same pot (off the heat) to dry out remaining moisture.

While still hot rice the potatoes and gently mix in salt, pepper and cream.

Let potatoes cool until you can handle them with lightly greased hands.

Grab a handful of the mashed potatoes and make into a half ball in the cup of your hand. Make an indentation into the half ball and stuff it with picadillo. Do that again and bring the two halves together and smooth the outside. You should have a potato ball at this point.

Dip the balls into the beaten egg, then roll in the flour. Dip the ball in the egg a second time and then roll into the Panko bread crumbs. Cover the balls and refrigerate for at least 2 hours.

Fill a large frying pan with enough oil to cover half a ball. Bring oil to 350 degrees F and fry each ball turning once until each side is deep golden brown. Serve hot or cold with rice and extra picadillo.

Kitchen note: You can also freeze the potato balls and deep fry at 375 degrees F.

Picadillo recipe

(Yields about 2 cups)

Tip: When I make picadillo for my papas rellenas I punch up the flavor to compensate for the mild flavor of the potatoes.

Cubanelle Peppers Taste of Cuba: Papas rellenas with picadillo

Red and green cubanelle peppers. (Wikipedia)

¼ cup extra virgin olive oil
1 large onion, chopped
1 large Cubanelle pepper seeded and diced
2-3 garlic cloves, chopped
1 lb ground beef, chuck or rump
1 tablespoon cumin
½ tablespoon cinnamon
¼ teaspoon nutmeg
¼ cup tomato paste
½ cup tomato sauce
½ cup dry white wine
2/3 cup pimiento stuffed olives and ¼ cup of the juice
¼ to ½ tablespoon cayenne pepper, optional
2 tablespoons rice wine or sherry Vinegar
salt and pepper, to taste

Sauté onion and pepper in olive oil in a large pan about 5 minutes on medium high heat, until the vegetables are softened. Season with salt and fresh cracked pepper.

Add the garlic and ground beef. Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.

Drain off any excess fat, and add cumin, cinnamon, nutmeg and tomato paste. Cook another 3-5 minutes stirring frequently. Add the tomato sauce, wine and olives with juice.
picadillo6 300x201 Taste of Cuba: Papas rellenas with picadillo

(Kris & Kel)

Lower heat to simmer and continue cooking until the liquid is absorbed about 10 to 15 minutes.

Add the cayenne pepper, vinegar and and salt and pepper to taste, and take off heat to cool.

Use to stuff the potatoes or serve over rice for a quick and delicious Cuban supper.

A hungry stomach seldoms scorns plain food.
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