Find recipes for Nena's Papas Rellenas and other Course recipes. Get all the best recipes at . Recipe directions: Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Papas rellenas translates to stuffed potatoes. It is a peruvian dish (also made in Colombia) consisting of mashed potatoes stuffed with seasoned ground meat and deep fried. It is usually accompanied with a Sarza Criolla, or an aji sauce. Cuban and Puerto Rican versions consist of potato balls stuffed with seasoned picadillo. I usually use half potatoes and half yuca, or whatever I have left over from a previous meal.
This is one Cuban snack that if you haven't tried it, you probably can't imagine what it is nor how it tastes! Instead of asking what the heck is it, here why not taste one? These can be made to a point ahead of time and frozen and they also make wonderful appetizers. Real comfort food! These have to be placed in the refrigerator for at least 2-4 hours, and if deep-frying the frozen method is best. This is a combination of a lot of recipes - a main contributor has been the cook at the "home".
Ingredients: 2 libras de papas para asar (unas 5), peladas y cortadas en cuartos 2 tazas de aceite, cantidad dividida 1 pimiento (pimentón) verde pequeño, finamente picado 1/3 taza de cebolla, finamente picada 2 dientes de ajo, bien picados 1 ...
There is a wonderful Cuban bakery in Glendale, California called Porto's where I first tasted these. They are so delicious, and I was lucky enough to find a recipe for them in a Saveur magazine article about Cuba. You can't eat just one! NOTE: You only need 1 cup of the picadillo for the croquettes, so you will have a lot left over. The 6 servings apply only to the potato croquettes. You can serve the leftover picadillo over rice or make more of the potato mixture to make more croquettes.