CUBAN STYLE STUFFED POTATOES

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Ingredients

FOR THE POTATOES:

2 lbs. cooked new white potatoes, peeled

4 Cups vegetable oil, for frying

1 Cup flour

1/4 tsp. black pepper, ground

1/2 tsp. salt

FOR THE STUFFING:

7 oz. Supremo® Pork Chorizo from V&V SUPREMO®

2 large cloves of garlic, minced

1/2 Cup diced onion

1/2 Cup diced green bell pepper

1/4 Cup tomato sauce

2 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®

FOR THE SAUCE:

8 oz. Supremo® Mexican Style Crema from V&V SUPREMO®

6 Tbsp. lime juice

3 large cloves of garlic, peeled and sliced

6 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®

1 roasted yellow pepper, peeled and seeded

Method of Preparation

Cut the potatoes evenly into 8 pieces. Wash with cold running water. Place the cut potatoes in a medium pot with 4 cups of water. Cook for 25 minutes over medium heat.
Place the chorizo in a medium skillet over medium heat, cook for 5 minutes, breaking up the chorizo with a spoon. Add onions and bell pepper. Cook about 5 minutes. Add garlic and continue cooking for 30 seconds. Add the tomato sauce and mix well with the rest of the ingredients. Cook for 3 more minutes. Remove from heat. Place the mixture on a tray to cool.
In a medium bowl, mash the potatoes until they are completely pureed. Add ½ cup of cheese, black pepper, and ½ tsp salt. Mix well. Set aside.
Once the mashed potatoes and the stuffing are cool enough to handle, take 3 oz of potatoes on the palm of your hands and form a disc about ½ inch thick. Add 2 tbsp. of filling and place in the center. Form a medium ball (like making stuffed meatballs). Repeat the process with remaining mashed potatoes.
Place the flour on a plate. Roll the stuffed potatoes balls one by one in flour. Repeat the process on each. Pat off excess flour.
Place a medium pan over medium heat. Add oil to reach a level of 2 inches. Allow oil to reach 350-375 degrees.
Meanwhile roast pepper on stovetop until charred on all sides. Rotate pepper with metal tongs when necessary.
Place in plastic bag and seal for 5 min. Remove pepper from bag and remove the black skin, stem and seeds. Pat dry.
Place all sauce ingredients in a blender; sour cream first and cheese last. Blend until smooth in texture.
Fry potato balls for 2 or 3 minutes or until lightly brown, turning with slotted spoon when necessary. Place stuffed potatoes on paper towels to absorb excess oil
Serve the potatoes with sauce on top or on the side as desired.

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :
Ingredients :
16