Hi Guys, here is a recipe that is delicious and easy to make. This is another one of my favorite Puerto Rican dishes that I had to share with you. I have also leaving my link to my channel below so you can check out the picadillo recipe that you will need also for this.
This recipe took me several tries to make but I got it and it is amazing. This is another recipe that when I was making it my family couldn’t wait for me to be done cooking. These little balls of goodness did not last very long in my house. I hope you give these a try and let me know if you liked.
Ingredients
6 to 8 medium size potatoes
1 to 2 tbsp. cornstarch
1 egg
1 pk sazon
½ tsp. garlic powder
½ tsp. onion powder
Salt and pepper to taste
Oil for frying
Picadillo (meat filling)
Steps:
Pre-heat oven to 400 degrees and bake the potatoes for about 45 minutes to an hour. Once cooked remove from oven and let them cool.
In large mixing bowl add in the potatoes without the skin and begin smashing them. Now add in the seasonings and salt and pepper. At this time you can taste for seasoning if needed.
Then add in the egg and stir the egg in until fully incorporated.
Now add in 1 tablespoon at a time of the cornstarch. After you add in one tablespoon check to if the potatoes can be put into a patty, if not then add in the second tablespoon of cornstarch.
Now put about 2 heaping tablespoons in the palm of hand and make a small well in the potato so you can add the picadillo. Then add in the picadillo and begin to close up the potato around the meat.
Once done place on a plate and continue making the rellenos. Put in fridge for about 30 minutes so they can fully firm up.
In a deep frying pan add enough oil to cover the rellenos a little over half way. Heat oil until hot and then add in one relleno at a time not to over crowd the pan. Let the relleno cook on each side until they are golden brown. Turn them over and cook the other side until golden brown.
When the rellenos are done cooking, place the cooked rellenos on a paper towel line plate to absorb any access oil.
Ready to eat
Note: for the Picadillo I have a recipe for this and it is on my YouTube channel and website Ruthycancook
