Serves 8
Ingredients:
2 1/4 lbs potatoes
salt & freshly ground black pepper
1 fresh egg
3 hard-boiled
eggs, chopped (optional)
6 tablespoons oil
1 lb ground beef
1 cup onion,
chopped
2 garlic cloves,
minced
1 tablespoon paprika
6 stuffed green
olives, cut in 4
1/2 cup tomato,
peeled, seeded and diced
1 teaspoon fresh parsley,
minced
1 teaspoon cilantro,
minced
Directions:
1
Boil potatoes in a
large pot of salted water until soft, about 20 minutes. Let cool slightly and
remove peel. Mash and let come to near room temperature. Add one egg and knead
until smooth and soft, it should be like a dough that you can handle without
sticking to your hands.
2
Heat 2 or 3
tablespoons of oil in a large skillet over medium heat and cook onions and
garlic until they begin to carmelize and are golden, about 5 to 7 minutes. Add
ground beef and tomatoes and cook 5 minutes, while breaking up with a wooden
spoon. Add parsley, cilantro, olives, and hard boiled eggs. Season with salt,
pepper and paprika keeping in mind that the olives will also be salty.
3
Take a handful of the
potato mixture (about 3/4 cup) and flatten in your hand. Place about 2
tablespoons of the meat filling in the center. Carefully fold over and pinch
closed while forming an oval shape. Coat with flour and set aside. Repeat until
you have used all the mixtures. Refrigerate about 20 minutes to rest.
4
Heat remaining oil in the skillet (or use a
deep fryer) and fry rellena on all sides until golden brown. Drain on paper
toweling. Serve hot with Sarza Criolla (Peruvian-type salsa).
