Peruvian Pappas Rellenos with Peruvian Cilantro Sauce

March 9th, 2012 § 0 comments

Serves 6-8

Ingredients

2 pound russet potatoes, peeled, cooked and mashed
2 tablespoons butter
2 eggs
2 tablespoons milk
¼ cup flour
2 tablespoons fresh cilantro, chopped fine
2 teaspoons salt
1 teaspoon black pepper
Oil for frying
3 hard boiled eggs, quartered
½ pound ground beef, cooked (sautéed with ½ white onion, chopped fine, 1 teaspoon smoked paparika, 1 teaspoon salt and 1 tablespoon fresh parsley, chopped)
½ cup black olives, chopped
Peruvian Cilantro Sauce (recipe follows)

Directions

Mix together in a medium bowl potatoes, butter, eggs, milk, flour, cilantro, salt and pepper until well mixed and a potato dough is created, consistency should be between mashed potatoes and a gnocchi. Heat oil in a large skillet about 1 inch deep to a medium high heat. Take about ½ cup of dough and with your hands form it into flat disc about the size of your hand or slightly bigger and place on piece of wax paper. In center of disc, place ¼ of a hardboiled egg, a tablespoon of ground beef mixture and a few chopped olives. Wrap the potato dough around the filling and shape it into a ball or disc or any round shape, making sure no filling is exposed. Continue to form all rellenos. Fry each relleno until golden brown, turning only once and cooking approximately 3 minutes per side. Let drain on paper towels and serve with Peruvian Cilantro Sauce.

Spicy Peruvian Cilantro Sauce

Makes 2-3 cups

Ingredients

2 cups fresh cilantro leaves
2 cloves garlic, chopped
½ small white onion
¼ cup avocado oil
¼ cup olive oil
1 teaspoon salt plus more to taste
Juice of 1 lime
¼ cup hot water (more as needed)

Directions

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

Place all ingredients in a blender and blend until smooth and creamy, adding more hot water until desired consistency. Season to taste with salt.

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