When selecting potatoes look for
potatoes that are firm, smooth and fairly clean.
Avoid potatoes that are soft and wrinkly, have sprouts or a green color.
Choose potatoes that are of uniform size for even cooking.
Stuffed Potatoes Rellenas
6 medium baking potatoes peeled
1/2 medium onion finely diced
2 garlic cloves minced
5 canned chipotle chilies chopped finely
1 1/2 lbs. lean ground beef
1/2 C. canned tomato sauce
cumin, salt and pepper to taste
1/2 C. flour for dredging
oil for frying
Cut potatoes into pieces and boil in salted water until the potatoes are tender.
Drain and let cool.
In a skillet, brown ground beef. Add chopped chilies, onions and garlic, cook
another 5 minutes. Add tomato sauce and season with cumin, salt and pepper. Cook
about 10 minutes, until mixture is thick.
Put potatoes thru a food mill. Season them with salt and pepper. Form into 12
balls about the size of a lime. Roll the balls in flour.
Flatten the balls into cakes. Place 2 T. of the beef filling in the center of
the cakes. Fold the cake up over the filling, pinching together to seal.
Refrigerate for 20 minutes.
Heat 2 - 3 inches of oil in a deep, heavy bottomed pan to 350°F. Fry potato
cakes until golden brown. Serve with salsa if desired.
