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PERUVIAN STUFFED POTATOES

Ingredients:
 
¼ cup raisins
2 lb potatoes
Salt to taste
pepper
1 fresh egg 
3 hard boiled eggs
6 tablespoons oil
½ k ground beef
1 cup chopped onion
1 clove garlic, minced
1 teaspoon paprika 
6 black olives (optional)
½ cup tomato, peeled, chopped and seeded
1 teaspoon chopped parsley
1 teaspoon chopped cilantro

Preparation:

Wash potatoes. Cook in a pot with water and salt. Once cooked, remove and peel. Mash potatoes and let cool. Mix with a fresh egg, salt and pepper until smooth. 

To prepare the filling, put 2 tablespoons of oil in a pot or medium saucepan. Brown the onions and add the garlic. Add ground beef and chopped tomato. Cook for 5 minutes and add parsley, cilantro, chopped olives, 3 chopped boiled eggs and raisins. Season with salt, pepper and paprika.

With floured hands take a portion of potatoes (about ½ cup) and put it in the palm of your hand, flattening. Place in center a portion of meat filling (1 tablespoon) then fold and press the edges to create an oval shape. Lightly dust the potato with flour and set aside. 

Heat 4 tablespoons oil in a skillet. Brown the potatoes, turning carefully. Serve with rice.