AARP Wellness Mondays- Join Award Winning Chef M from Latin House Grill and the Food Networks Chopped as he prepares a Peruvian favorite Papa Rellena (stuffed potato). He will be joined by Chef Sergio . if you want to cook alongside Chef M and Chef Sergio here is a list of ingredients and recipe. NOTE - THIS PRESENTATION WILL BE IN SPANISH
- 4 Mashed Potatoes
-1 Large Egg
-Salt to Taste
-1Lb. of Ground Beef
-1 cup Diced Onions
-2 Garlic Cloves
-1 Tb of Aji Amarillo Paste
- 2 Tb of Aji Panca
- A pinch of Cumin
- A pinch of Oregano
- ½ Cup of Raisins
- Few Olives Chopped
- 2 Hard Boiled Eggs Chopped
- 2 Eggs
-1 Cup of Flour
- 2 Red Onion Sliced
- Juice of 5 Limes
- Salt & Pepper to Taste
- Fresh Cilantro Chopped
Cook the potatoes, mash them, add salt and cool them.
Add the egg to mash and mix well, set aside.
Sauteed the diced onion, continue cooking until onion is transparent. Then add the garlic and the ground beef, stir everything together.
Add Aji Amarillo & Aji Panca, stir in cumin, oregano and Raisings.
Pre-heat oven at 250, for baking or for frying In a deep skillet or deep-fat fryer, heat 2 inches of oil to 360 F.
With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center.
Fill the well with 1 to 2 tablespoons of the beef mixture and a piece of hard-boiled egg and a piece of olive.
Once all your balls are done, take each one and roll it in the flour first, passing from hand to hand to make sure all the excess drops off. Then roll around in the egg, and finally in the breadcrumbs. Place back on the greased baking paper.
Repeat for all the balls, then bake in your hot oven for 12-15 minutes, until the outside is perfectly crisp and golden-brown. For Frying , fry the potatoes in batches until they are golden brown.
Salsa Mix all ingredients and top the Papa Rellena .