This recipe for Peruvian stuffed potatoes is very consumed by Peruvians and has become popular in several countries in Latin America, there are Colombian and Ecuadorian versions, but the original consists of a puree of potatoes filled with a pine of ground or chicken meat and wrapped in a crispy layer of fried flour. It is a fairly complete meal and that leaves a feeling of fullness for a long time, in addition to being perfect for a special Sunday meal. If you want to learn how to make Peruvian stuffed potatoes, stay in recipes and discover all the steps of your preparation.
| 🚻 3 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to make Peruvian stuffed potatoes: |
| 5 potatoes 200 grams of ground meat. (Optional) 1 cup of flour (140 grams) 3 beaten eggs |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make Peruvian stuffed potatoes:
1. Lava, peel and cut the potatoes in medium pieces.
2. boil the potatoes with a little salt for 20 minutes or until they are very soft.
3. Pisa the potatoes to form puree and add some salt and pepper to taste. Let it cool.
Trick: You can add a tablespoon of butter or oil to the mash to make it more creamy.
4. Cut garlic and onion into pieces how small you can. Suffle in a pan with a little oil.
5. Add the meat, splash to taste and sauce until the meat is well done. Add a tablespoon of chili paste to add seasoning.
6. Add the chopped olives and the hard egg cut, stir and cover.
7. Flore your hands and grab a portion of puree and crush it to form a circle, add a spoonful of pine filling in the middle.
8. Close the puree around the pine and form an elongated or potato ball. Heat the oil for frying in a high saucepan or pan.
9. Pass the potato ball first through the flour.
Trick: For potatoes stuffed with ground meat, you can use Panka instead of flour.
10. Then, by the egg and once again for the flour.
11. To know if the oil is very hot and prevent potatoes stuffed with meat absorbing too much oil, pulling a puree ball and verifies that it comes out quickly and be filled with bubbles around. Be careful, the potato immerses and lets brown for approximately 8 minutes per side. Tour to brown on both sides and, when removed, let them rest on absorbent paper.
12. Serve these rich papar peruvan stuffed with salad or any garnish of your preference. Disconcens more traditional Peruvian recipes and tell us your favorites:- Potatoes to HuancaÃna
– Cauliflor jumped
– Peruvian baked chicken
– Peruvian covered rice
