Papas Rellenas With Picadillo De Pavo

"Recipe courtesy Norman Van Aken, New World Kitchen: Latin American and Caribbean Cuisine www.foodtv.com"
 
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Ready In:
1hr 40mins
Ingredients:
29
Serves:
40
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ingredients

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directions

  • Picadillo:

  • Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil.
  • Put the turkey in the skillet and cook, separating the clumps of meat with a spoon or spatula, until crumbly and lightly browned, about 5 minutes.
  • Transfer the turkey and any juices to a bowl.
  • Reserve.
  • Add the remaining 2 tablespoons olive oil and the butter to a skillet and heat until hot.
  • Add the garlic, onion and bell peppers, season with salt and pepper, and saute for 10 to 15 minutes, stirring occasionally.
  • Stir in the turkey, tomato, tomato paste, red wine, sherry, capers, raisins, olives, and scallions.
  • Lower the heat to medium-low, season to taste, and cook for about 15 minutes until the flavors meld. Remove from the heat.
  • Papas Rellenas:

  • Combine the mashed potatoes and yuca in a large bowl.
  • Lightly beat 2 of the eggs, and add to the potato mixture, along with the thyme, salt, black pepper, and cayenne.
  • Cover and refrigerate for 30 minutes.
  • Form the potato mixture into balls about 1 1/2 inches in diameter.
  • Using your thumb or forefinger, make a little well large enough to hold 1/2 tablespoon of filling in each ball.
  • Add the filling and pinch the dough to seal.
  • Pat the seam gently, then roll the ball to make it smooth and round.
  • Bring out 3 shallow bowls, Put the flour in 1 and season with salt and pepper.
  • In another, beat the remaining 3 eggs with the water.
  • Put the bread crumbs in the third bowl.
  • Roll each ball in flour, then in the eggs, and then in the bread crumbs to coat.
  • In a deep fryer or deep pot, heat the oil to 375 degrees F.
  • Drop the papas rellenas in the oil, in batches, and cook until golden brown, about 3 minutes.
  • Remove and drain on paper towels.
  • Serve.

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