Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.
This months we were given a choice to make Ceviche or Papas Rellenas because of my currently state (pregnant) I cannot have Ceviche so that narrowed it down for me. Mike and I enjoyed the Papas Rellenas with Salsa Criolla for dinner. I essentially spent most of the day prepping all of the items so that I was able to cook up dinner as soon as he came home from work. It actually worked out really well for us. Good thing I actually thought ahead instead of trying to fly by the seat of my pants.
The Papa Rellenas and the Salsa Criolla were very easy to make, it just takes time for the items to cool before you are able to handle them. I was also making Cranberry-Orange Muffins at the same time, so it was nice to take a break from one item and go on to the next. Both Mike and I really liked the flavor combination of the rellenas and the salsa together because they actually complimented each other and brought out different flavors. The salsa has a very bright flavor to it which balanced out the potatoes and the beef in the rellenas. What was a nice surprise in the rellenas was the slight sweetness that the raisins lent to the filling, but you got all the different flavor profiles in one dish.
Source: adapted from a home recipe by Kathlyn’s Spanish teacher Mayra
For the dough:
2¼ lb (1 kg) russet potatoes
1 large egg
For the filling:
2 tablespoon (30 ml) of a light flavored oil
½ lb (250 grams) ground (minced) beef
6 black olives, pitted and chopped (use more if you love olives)
3 hard boiled large eggs, chopped
1 small onion, finely diced (about 1 cup (240 ml))
½ cup (120 ml) (90 gm) (3 oz) raisins, soaked in 1 cup (240 ml) boiling water for 10 minutes, then minced
1 finely diced aji pepper (ok to sub jalapeño or other pepper – if you are shy about heat, use less)
2 cloves garlic, minced or passed through a press (if you love garlic, add more)
1 teaspoon (5 ml) (4 gm) (1/8 oz) ground cumin (use more if you like cumin)
½ teaspoon (2.5 ml) (2 gm) (1/16 oz) sweet paprika
¼ c. white wine, water or beef stock for deglazing
Salt and pepper to taste
For the final preparation:
1 large egg, beaten
1 cup (240 ml) (140 gm) (5 oz) all-purpose flour
Dash cayenne pepper
1 cup dry (240 ml) (110 gm) (4 oz) or fresh (240 ml) (60 gm) (2 oz) bread crumbs (you can use regular, panko, make your own or use store-bought)
Oil for frying (enough for 2” (50 mm) in a heavy pan like a medium sized dutch oven)
In order to save time, you can boil the potatoes, and while they are cooling, you can make the filling. While that is cooling, you can make the potato “dough.” In this way, little time is spent waiting for anything to cool.
For the dough:
- Boil the potatoes until they pierce easily with a fork. Remove them from the water and cool.
- Once the potatoes have cooled, peel them and mash them with a potato masher or force them through a potato ricer (preferred).
- Add egg, salt and pepper and knead “dough” thoroughly to ensure that ingredients are well combined and uniformly distributed.
While the potatoes cool down before finishing the dough, you can make the filling:
- Gently brown onion and garlic in oil (about 5 minutes).
- Add the chili pepper and sauté for a couple more minutes.
- Add ground beef and brown.
- Add raisins, cumin and paprika and cook briefly (a few seconds).
- Deglaze the pan with white wine.
- Add olives and cook for a few moments longer.
- Add hard boiled eggs and fold in off heat.
- Allow filling to cool before forming “papas.”
Forming and frying the papas:
- Use three small bowls to prepare the papas. In one, combine flour, cayenne and salt. In the second, a beaten egg with a tiny bit of water. Put bread crumbs in the third
- Flour your hands and scoop up 1/6 of the total dough to make a round pancake with your hands. Make a slight indentation in the middle for the filling.
- Spoon a generous amount of filling into the center and then roll the potato closed, forming a smooth, potato-shaped casing around the filling. Repeat with all dough (you should have about 6 papas).
- Heat 1 ½ – 2 inches (4 – 5 cm) of oil in a pan to about 350 – 375° F (175 – 190°C).
- Dip each papa in the three bowls to coat: first roll in flour, then dip in egg, then roll in bread crumbs.
- Fry the papas (in batches if necessary) about 2-3 minutes until golden brown. Flip once in the middle of frying to brown both sides.
- Drain on paper towel and store in a 200ºF (95ºC) (gas mark ¼) oven if frying in batches.
- Serve with salsa criolla (or other sauce of preference) immediately.
Source: Joel Luks of Vegan Good Eats
2 medium red onions, cut in half and very thinly sliced (as half-circles)
1/2 chili pepper (your preference)
1 tablespoon vinegar
Juice from 1 lime
Salt and pepper to taste
- Soak the onions in cold salt water for about 10 minutes to remove bitterness. Drain.
- In a medium bowl, combine the onions with the rest of the ingredients, season with salt and pepper.
- Cover with plastic wrap and refrigerate for at least 30 minutes for the onions to macerate and the flavors to combine