Papa Rellenos

By Dottiejk

Ingredients

• picadillo
• 2 tablespoon achiote oil
• 3/4 pound ground beef
• 3/4 cup sofrito
• 1 teaspoon ground cumin
• 1/4 cup alcaparrado
• 2 tablespoon all purpose flour
• 3 tablespoon Water
• 1-1/2 cup peas and carrots; frozen is okay
• sea salt and ground pepper to taste
• potato mixture
• 5 large yukon gold potatoes
• 3/4 cups milk
• 3 tablespoon Butter
• 1 egg
• sea salt and ground pepper to taste
• 3 cups all purpose flour
• 3 jumbo eggs

Preparation

Step 1

Heat the achiote oil over medium high heat in a skillet and add the beef to
completely cook through. Once most of the meat is cooked through, add
sofrito, stirring well to incorporate.

Add the remaining ingredients: alcaparrado, ground cumin, salt and pepper
to season the picadillo, stirring to mix completely.

Add the flour to thicken slightly, then stir the water in the picadillo to
cook off the flour and aid in the thickening process.

Stir in the blanched peas and carrots (frozen is okay).Set aside.

Boil the peeled potatoes in salted boiling water until soft and drain. Add
the butter, milk and egg and whip until fluffy but still dry. Set aside to
cool (can actually put in refrigerator for 30 minutes).

Using your hand, scoop up a baseball sized portion of cooled mashed
potatoes, and using the back of a large spoon, make a well in the center of
the potato.

Add the picadillo to the center of the well, working the potato ball closed
- add a little more mashed potato to close it off. Place on cookie sheet.
Paint with melted butter. Bake at 375°F for 30 minutes.

Taste of Home Editor's tip - bake at 450°F for 20 minutes