Recipe(tried): Papas Rellena for Jess...

Hi Jess,

This is my mom's recipe for Papas Rellena...I grew up on these served with Sweet Fried Plantains....Let me also give you the recipe for Picadillo which is what the balls are stuffed with.

Papas Rellenas was a way for Cuban moms to use the leftover Picadillo from the day's before dinner. We always looked forward to them because they are a complete meal. Hope you enjoy them!!

Happy Cooking, GinaPapas Rellena (Stuffed Mashed Potato Balls)

Makes 8 balls

2 lbs. potatoes, peeled and diced
salt and pepper to taste
1 c. picadillo
1 large egg, slightly beaten
1/2 c. cracker meal
oil for frying

Cook the potatoes in salted water til tender, drain and mash and season with salt and pepper. When at room temperature, you can work with it.

Take a handful of mashed potatoes, shape into a 3-inch ball and with your thumb, push down in the middle to make a well. Fill with 2 T. picadillo and then reshape ball to enclose meat in it. Roll in egg, then in cracker meal. Repeat until all 8 balls are made. Put on a platter, cover with saran wrap and refrigerate for 1 hour.

Fry the balls until they are golden on all sides. Drain and serve hot.

PICADILLO (Cuban Beef Hash)

1/4 c. pure olive oil
1 med. size onion, chopped
1 med. size green pepper, seeded and chopped
2-3 garlic cloves, minced
1 lb. ground chuck
1/4 c. dry sherry (vino seco)
1/2 c. crushed tomatoes
1 can tomato sauce
1 tblsp. salt
1 tblsp. worcestershire sauce
1/2 t. Tabasco sauce
1 small potato, peeled and cut into 1/4 inch cubes
1/4 c. dark raisins
1/2 c. pimiento-stuffed green olives
1/4 c. veg oil. for frying potatoes

In a skillet, heat the oil over low heat until fragrant, then add the onion, peppers and garlic. Cook stirring 10 mts. Add the beef and cook stirring until brown., 10 mts. Break up any large chucks with a wooden spoon. Drain off any excess fat.

Add the sherry, tomatoes, tomato sauce, salt, worcestershire and tabasco, stir and cook uncovered over med. heat about 5 mts.

Heat the oil and fry the potatoes until golden, about 10 mts..
Add the potatoes, raisins, and olives to the meat, stir well and cover and continue cooking over med. heat for another 10 mts. or so.