Stuffed potato: learn how to prepare this delicious recipe

Rescuing traditions, I share this recipe for a delicious stuffed potato. I leave you all my tips so that the potato dough is perfect and does not burst when frying.

Ingredients:

• 1.8 kilos of canchan potatoes
• 2 egg yolks
• 30 grams of unsalted butter
• 1 tablespoon unprepared flour
• 1 tablespoon chuño
• 1.5 teaspoons salt
• 1.5 liters of vegetable oil, for frying

Ingredients for assembly:

• 2 cups unprepared flour

Preparation:

Wash and parboil the potatoes. Then, press them and add the butter and salt, then knead. When the potato has cooled a little, add the egg yolks and incorporate them well into the dough. Reserve and refrigerate until the filling is ready.

To assemble the potatoes:

Place a little flour in your hands and the potato dough in the palm of your hand in a concave shape. She adds the filling, then a quarter egg and an olive cut in two. Close the potato and dredge it in flour. Finally, fry them and serve them accompanied by Uchucuta sauce and Creole sauce.

Ingredients for the stuffing:

• 500 grams of beef tenderloin
• 350 grams of red onion
• 1 tomato
• 1 clove of peeled garlic
• ¼ teaspoon paprika
• 4 tablespoons soybean oil
• 50 grams of yellow chili paste
• 50 ml white wine
• 1 tablespoon soy sauce
• 10 pitted botija olives
• 3 hard boiled eggs
• 1 teaspoon salt
• 1 gram of black pepper
• A pinch of cumin
• 1 tablespoon unprepared flour
• 1 tablespoon chopped parsley

Filling Preparation:

Clean the fat and cut the loin ball into small cubes. Then, season it with salt, pepper and cumin and cook it until the water evaporates. Remove it from the pot and set it aside.

In the same pot, cook the garlic and onion with vegetable oil for approximately 10 minutes. Then, add the tomato, paprika, yellow chili paste, salt and cook for approximately 10 more minutes.

Immediately after, add the meat and flour, stir to incorporate it well and cook for a few minutes. Then, add the wine and wait for it to evaporate and the sauce to take shape. Off the heat, add the chopped parsley. Hard-boiled eggs and olives are used to assemble the potatoes.

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Dear,

Colette Olaechea