Rellenos de Papa

Rellenos de Papa 🥔😋 (Beef stuffed potato) This delicious concoction is one you have to try! This is my GF version so everyone can enjoy. Ingredients: 2 qts of water 3 lb of russet potato 4 tsp of salt 1 tsp of butter 1 egg yolk 1 tsp of granulated garlic 1 tsp of black pepper ½ tsp of cumin 2 tbsp of olive oil 2 cups of picadillo beef (cooked beef) 1 cup of corn starch 3 beaten eggs 4 cups of corn flakes Oil for frying Instructions: 1- In a pot, add water, salt and washed, whole potatoes with the skin still on. Bring to a boil and simmer for 20-30 minutes until fork tender. 2- Pull them out of the water when cooked onto a rack/plate until they dry and cool off a little. 3- With the help of a knife or spoon, peel the potatoes by tearing the skin off easily and mash with ricer or fork. 4- In a bowl add butter then add mashed potatoes. Then add seasonings, egg yolk and olive oil. Mix all together, almost like a dough. It should not be sticking to anything. 5- Wet your hands and place your preferred amount of the potato dough, roll into a ball and flatten out in the palm of your hand. 6- Place a preferred amount of beef in the middle of the potato disk, begin to squeeze the sides together like a dumpling. 7- If there are any holes, patch them up with more potato. It is of the utmost importance that the meat be cold and the potato dough, warm. 8- After you form the balls, place in the fridge until they have cooled off. 9- In the meantime, add the 4 cups of corn flakes to a food processor and pulse until preferred consistency for breading. 10- Prepare your breading station with corn starch, beaten eggs and corn flakes in three separate bowls. 11- First place the ball in the corn starch, then place it into the egg mixture and finish off with the corn flake breading. 12- Once you have all your balls breaded, fry over medium heat until you reach an internal temperature of 165 degrees inside or until they are hot. 13- Enjoy with your favorite sauce or mojo!