Ingredients
Units
- 1 pound of ground beef 85%
- 1/2 cup beef broth
- 2 medium onions, chopped into small cubes
- 1 tablespoon flour
- 1 tablespoon paprika
- 1/4 teaspoon cumin
- salt and pepper
- 2 tablespoons oil
- 2 pounds of potatoes (Yukon gold or red)
- 2 eggs
- 4 tablespoons all-purpose flour
- 1 cup Panko or breadcrumbs
- salt, pepper, oil
Instructions
- Start the day before cooking the meat. Heat the oil in a large pot or pan, fry the meat until lightly browned, about 8 minutes, add the paprika, salt, pepper, and cumin, and saute a little more.
- Add the onions, incorporate well, saute for 5 minutes, add the broth and cook for 30 minutes over low heat.
- Turn off the heat, add the flour, and stir well. Adjust the seasoning if necessary. Cool and refrigerate.
- Peel the potatoes and cut them into slices about 1/4″—place in a pot with cold water and salt. Cook covered over high heat until it boils, lower the heat a bit, but it should continue to simmer. Cook for 18-20 minutes until you can easily pierce the potatoes with a fork. Drain and let cool slightly.
- Mash the potatoes very well should be smooth, no lumps left.
- Working with floured hands, make a ball with about 1/2 cup of mashed potatoes, form a disc in your hand, fill with one generous tablespoon of meat mixture, and close, forming a stuffed potato. Roll in flour.
- Repeat with remaining puree and meat.
- Beat eggs with salt for 30 seconds.
- Pass the potatoes through the egg, then through the Panko or breadcrumbs.
- Preheat the broil.
- Place potatoes in a greased oven tray.
- Bake for 3-4 minutes until golden.
- Turn and repeat until browned all around, about 20 minutes.
Notes
They can also be fried in hot oil (350F) with care because they are fragile.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: Chilean