Potatoes: Papas Rellenas with Salsa Criolla

By Snook

Crispy-Fried Beef and raisin filled potatoes with traditional sauce.

Ingredients

• potatoes:
• 1/2 lb russet potatoes
• 1/2 lb yucca
• 1 egg
• 1 t thyme, rough chopped
• s and p to taste
• 1/4 t smoky paprika
• oil for frying
• filling:
• 2 T evoo
• 1/4 lb ground beef
• 1/2 medium red onion, small dice
• 1/2 red pepper, small dice
• 2 cloves garlic, minced
• 1/2 t ground cumin
• 1 T tomato paste
• 1/4 c dry red wine
• 1/4 c sherry wine
• 1 T capers
• 1 T raisins, rough chopped
• 1 T green olives, pitted and rough chopped
• 1 scallion, sliced thin on bias
• s and p to taste
• for breading:
• 1 c flour
• 2 eggs beaten
• 2 c panko bread crumbs
• for salsa:
• 1 lg tomato
• 1 shallot, minced
• 1/4 red bell pepper, small dice
• 1 scallion, sliced thin on the bias
• 1 clove garlic, minced
• 1 t fresh oregano, rough chopped
• 2 T evoo
• 1 T white vinegar
• s and p to taste

Preparation

Step 1

To prepare the potatoes, place the potato and yucca in a saucepot and cover with cold water. Add a large pinch of salt and bring to a boil. Reduce the heat to a simmer and cook until the potatoes and yucca are knife tender. Drain.

When cool enough to handle, peel the potatoes and yucca, and coarsely chop them. Place them in a large mixing bowl and mash until they are free of lumps. fold in the egg, thyme, salt, pepper and smoky paprika. Set aside.

make the filling: Heat a saute pan over medium heat and add the olive oil. Saute the ground beef, breaking it up with your spoon, until golden brown and cooked through. Drain all but 2 T of fat from the pan.

Add the onion and pepper and gently saute until softened, 3 to 4 minutes. Add the garlic and cumin and cook an additional 30 seconds.

Add the tomato paste and cook an additional minute. Deglaze the pan with the red wine and sherry, and reduce until dry. Fold in the capers, raisins, olives and scallions. Season with salt and pepper to taste. Set aside to cool.

Preheat the oil in a wide heavy pot until 365 degrees.

Form the potato mixture into balls, about 2 inches in diameter. Using your thumb, make a well in the potato ball and fill it with about 1 T of the beef filling. Pinch the dough to seal it up, and gently roll into a smooth oval shape.

Bread the papas rellenas: Place the flour, eggs and bread crumbs in separate shallow bowls. Roll each potato ball in the flour, then dip into the eggs and then roll in the breadcrumbs until well coated.

Carefully fry 3 or 4 papas rellanas at a time in the hot oil until golden brown, about 3 minutes. Drain on a paper towel-lined plate and serve with Salsa Criolla.

Salsa Criolla:

Bring a opt of water to boil. Cut an 'x' on the bottom of the tomato and blanch until the skin starts to peel away from the tomato, 1 to 2 minutes. Transfer the tomato into a bowl of ice water until chilled.

Once chilled, peel the skin from the tomato and discard. Remove the seeds and cut the tomato into small dice.

Mix the diced tomato with the shallot, red pepper, scallions, garlic, oregano, olive oil, vinegar, s and p

Serve room temperature.