Juicy meat filling with vegetables, wrapped in creamy mashed potatoes. The surprise of a piece of hard-boiled egg and an olive. In the end, a hint of spiciness from the llajua.
Mashed potatoes: peel and cut the potatoes into small pieces. Put the potatoes in a saucepan with water and 1 teaspoon of salt and cook until the potatoes are soft. Drain the potatoes and mash until creamy. Taste for salt and add to taste. Reserve.
Beef filling: In a large skillet, put 2 tablespoons of oil and heat over medium heat. Sauté the onion, garlic, and parsley until translucent. Add the meat and cook for 2 minutes. Add the chopped carrot, peas, salt, pepper, oregano, yellow chili pepper (if using), and 1 cup of water. Let cook for 10 minutes or until the water evaporates.
How to assemble stuffed potatoes: Divide mashed potato into 12 equal portions (so you don't put more in one and then don't have enough for the rest).
Batter: In a medium bowl, add flour, salt, eggs, and water and mix well with a spoon.
How to fry: In a medium saucepan (9 centimeters high - almost 4 inches and 18 centimeters - 7-1/2 inches in circumference) heat the oil over high heat for about 4 minutes before frying.
Tomato and onion salad: mix all the ingredients and let it rest for 10 minutes before serving.
Cabbage and carrot salad: mix all ingredients and serve.
Remember to use a tall pot or saucepan, with enough oil so that the rellenos are completely covered in the oil.
You can make both the filling and the mashed potatoes the day before.
While you fry the rellenos, you can heat the oven to a low temperature, and place them on a tray to keep them warm while you fry the rest.
The calories on this card are an approximation. When you fry food, depending on the temperature of the oil and how long you leave it in, it varies how much the oil absorbs.