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1
Warm the leftover mashed potatoes and ground taco meat in the microwave until heated.
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2
Or you can make them from scratch (method follows).
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3
Divide the mashed potatoes into six portions.
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4
Flour your hands.
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5
Form a round cake in the palm of your hand with one portion of the potatoes.
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6
Repeat with the other five portions.
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7
Spoon one sixth of the ground beef mixture into the center of each potato cake.
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8
Place one olive in the center of the ground beef.
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9
Gently, seal the potatoes around the beef.
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10
The papas should be smooth and shaped like a potato.
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11
Repeat with all six potato cakes.
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12
Set up separate plates for the flour, eggs and breadcrumbs.
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13
Season the flour with salt and pepper.
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14
Roll the papas first in flour, then the egg and last the breadcrumbs.
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15
Heat 1/2 inch oil in a skillet to 350 degrees F. Fry the papas until golden brown on all sides.
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16
Drain on a paper towel.
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17
Place a circle of your favorite enchilada sauce or salsa on the plate.
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18
Put the Papa Rellena on top of the sauce.
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19
Garnish with a black olive and cilantro if desired.
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20
TO PREPARE THE MASHED POTATOES FROM SCRATCH: Peel potatoes and cut into equal sized pieces, about 1 to 2 inch cubes.
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21
Boil in a pot of water until fork tender.
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22
Drain well.
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23
Beat the potatoes, butter and roasted garlic with an electric mixer until fluffy.
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24
Add enough milk to make the potatoes creamy.
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25
They should be a little stiff stiff enough to form into papas, not runny.
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26
Season with salt and pepper.
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27
Let cool enough to handle.
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28
TO PREPARE THE GROUND BEEF FROM SCRATCH: Place ground beef in a cold skillet.
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29
Gently raise the temperature to render the fat and saute the beef.
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30
When the beef is halfway done (still a bit pink or grey), drain the fat off the beef and add the diced green chilies, diced onion and minced garlic.
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31
Saute until the chile and onion are tender.
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32
Drain again if necessary.
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33
Season with chile powder and cumin.
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34
Salt and pepper to taste.
