-
1
Picadillo:
-
2
Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil.
-
3
Put the turkey in the skillet and cook, separating the clumps of meat with a spoon or spatula, until crumbly and lightly browned, about 5 minutes.
-
4
Transfer the turkey and any juices to a bowl.
-
5
Reserve.
-
6
Add the remaining 2 tablespoons olive oil and the butter to a skillet and heat until hot.
-
7
Add the garlic, onion and bell peppers, season with salt and pepper, and saute for 10 to 15 minutes, stirring occasionally.
-
8
Stir in the turkey, tomato, tomato paste, red wine, sherry, capers, raisins, olives, and scallions.
-
9
Lower the heat to medium-low, season to taste, and cook for about 15 minutes until the flavors meld.
-
10
Remove from the heat.
-
11
Papas Rellenas:
-
12
Combine the mashed potatoes and yuca in a large bowl.
-
13
Lightly beat 2 of the eggs, and add to the potato mixture, along with the thyme, salt, black pepper, and cayenne.
-
14
Cover and refrigerate for 30 minutes.
-
15
Form the potato mixture into balls about 1 1/2 inches in diameter.
-
16
Using your thumb or forefinger, make a little well large enough to hold 1/2 tablespoon of filling in each ball.
-
17
Add the filling and pinch the dough to seal.
-
18
Pat the seam gently, then roll the ball to make it smooth and round.
-
19
Bring out 3 shallow bowls, Put the flour in 1 and season with salt and pepper.
-
20
In another, beat the remaining 3 eggs with the water.
-
21
Put the bread crumbs in the third bowl.
-
22
Roll each ball in flour, then in the eggs, and then in the bread crumbs to coat.
-
23
In a deep fryer or deep pot, heat the oil to 375 degrees F.
-
24
Drop the papas rellenas in the oil, in batches, and cook until golden brown, about 3 minutes.
-
25
Remove and drain on paper towels.
-
26
Serve.
