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1
For the potatoes: Start by putting the potatoes in a large pot.
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2
Cover with 8 cups cold water and add the salt; the water should taste a little salty.
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3
Bring to a boil over high heat, reduce to a simmer and cook until they feel tender when poked with a fork or knife.
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4
Drain and then mash, adding the milk and butter.
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5
Transfer to a bowl and let cool for at least an hour.
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6
For the filling: Meanwhile, add the olive oil to a deep skillet over high heat.
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7
Add the onions, garlic, cumin, oregano, paprika, salt, pepper and bay leaf.
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8
Turn the heat down to medium-high and cook for 5 to 10 minutes.
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9
Add the beef and tomato paste, cover and turn the heat down to medium.
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10
Cook for about 25 minutes.
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11
Remove the lid and stir; the consistency should look like thick chili.
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12
Transfer to a pan and spread the mixture out so it cools quickly.
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13
To assemble: Start by portioning the cooled potato mixture, about 8 ounces or enough to look like an orange when rolled into a ball.
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14
Next, take a ball and flatten with your palms while at the same time maintaining a cup shape in one hand.
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15
Then, with an ice cream scooper, fill the potato with the meat filling.
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Close and seal it with both hands.
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17
Repeat with all the potato balls.
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18
Set up 3 shallow pans, one with the egg wash and the others with the panko.
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19
Take a potato ball and put in the egg, then in the fine panko, back into the egg and then in the coarse panko.
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20
Once you have breaded them, put them in the refrigerator to firm up, about 30 minutes.
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21
Fill a deep pot about halfway with oil and heat to about 350 degrees F. Carefully drop the potato balls in the oil and fry in batches until golden brown, about 5 minutes.
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22
Drain on paper towels and serve with Salsa Ranchera.
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23
Start by heating a skillet with 5 tablespoons of the olive oil and adding the chiles and garlic cloves to toast for a few minutes.
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24
Add the onions, bell peppers, oregano, cumin, salt, pepper and bay leaf.
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25
Add the fresh tomatoes, tomato puree and stock and reduce by a third at a low simmer, about 15 minutes.
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26
Let cool for 20 minutes.
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27
Then place in a blender and puree.
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28
Heat the remaining 5 tablespoons olive oil in another pan.
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29
Strain the sauce through a fine mesh strainer and add to the pan.
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30
Fry the sauce in the hot pan and reduce until thick, 15 to 20 minutes.
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31
Adjust the seasoning if necessary.
