omnivore latin american appetizer/snack #appetizers #caribbean #cuban #gluten-free #latin american #meat & poultry #pork #potatoes #tomato

Stuffed Potato Croquettes (Papas Rellenas)

added by hog

10 servings

ingredients

4 lbs potatoes

2 tbsp butter

2 each eggs

1 tbsp cornstarch

Salt and pepper to taste

1/2 lb ground pork

1 each medium-sized onion

finely chopped

1 each bell pepper

finely chopped

2 each scallions

finely chopped,

5 each cloves garlic

minced

2 tsp ground cumin

2 tsp smoked paprika

1 1/2 tsp salt

1 tsp ground black pepper

1/2 C crushed tomatoes or sauce

1/2 Cup dry sherry

1 tsp chicken demi-glace

or chicken bouillon

1/4 cup raisins

optional

2 beaten eggs

for breading

1 C cornstarch

for breading

rice bran oil for frying

cookware

	For the Papas
1	Pre-heat the oven to 425°F. Wash the potatoes, rub with olive oil, season with salt and pepper, and prick them with a fork. Roast in their jackets for 45-60 minutes, until fully cooked through. Peel potatoes, rice through a food mill. Add butter, 2 eggs, 1 T cornstarch and season with salt and pepper. Allow mixture to cool enough to handle, about 30 minutes.
	For the Pork Picadillo
2	In a large frying pan, brown the pork over medium-high heat. Add the onion, bell pepper, scallions, garlic, and spices. Add salt and pepper. Reduce heat and cook for 10 minutes, until veggies are soft. Add tomato sauce and chicken base, cook for 5 minutes. Add sherry and cook for 4 minutes. Simmer over medium heat for 15 - 20 minutes.
3	The mixture should be moist, but not soupy. Adjust seasoning to taste.
	To Make the Croquettes
4	Take a small amount of the potato mix and shape it into a ball. Press a finger into the center to create a well. Fill with picadillo. Reshape into a ball (about 2 inches across). Roll the balls in beaten egg and then in cornstarch.
5	Use a large pot (or deep fryer) and heat oil to 375° F. Fry a few at a time until golden brown. Don’t crowd the fryer or the croquettes will become soggy. Drain on a paper towel-lined tray.