Description
Chorizo stuffed potatoes bring a Mexican twist to the traditional South American papas rellenas, perfect as a gluten-free appetizer or a main dish.
Ingredients
Scale
POTATO INGREDIENTS:
- 1 kilo or 2 lbs starchy peeled potatoes, evenly cut (weight is before peeling)
- salt, to taste
- 1 medium egg
- 200 gm or 7 oz Mexican chorizo, cooked
- ½ cup plain gluten free white flour
- oil for frying or prepared baking sheet
SALSA INGREDIENTS:
- 2 bunches or large handfuls finely chopped cilantro
- 2 lemons
- 1 finely chopped medium tomato
- 2 tbsp rice vinegar or white vinegar
- 50 ml olive oil
- 3 tbsp water
- salt, to taste
Instructions
SALSA INSTRUCTIONS:
- Combine all ingredients and allow to sit in refrigerator until ready to use.
POTATO INSTRUCTIONS:
- Boil peeled potatoes until fork tender. While the potatoes are prepare the salsa by simply mixing all ingredients in a large bowl, then place in refrigerator until ready to use. Once potatoes are ready, drain and use a potato masher to mash, sprinkle with salt and set aside to cool. Make sure the potatoes have cooled enough for you to handle comfortably.
- Prepare a bowl for the flout. Grab some mashed potato and make a flat disk between your palms. Lift it away from your palm to make sure it peels off in one piece. Place about 1 tbsp of the chorizo in center, and bring all ends together to form a ball. If need be add more mashed potato to help form the ball. Another way to shape the filled potato ball is to first make the flat disk on you palm, add the filling in the center, then use more mashed potato to cover, then shape the ball. Roll the potato ball in flour set aside and continue until all of the mashed potatoes have been used.
- Heat enough oil to deep fry the shaped potatoes. The oil amount will depend on how large you have shaped the potatoes. Heat the oil to 375º F or 190º C. Gently place the potatoes into the oil and fry for about 3 minutes or until the potatoes are lightly golden brown.
- Allow to cool for a few minutes before serving. Top with the salsa and serve as an appetizer, snack, light lunch or dinner.
Notes
These stuffed potatoes can be made gluten-free by using plain gluten free white flour for coating. For a crunchier texture, use regular flour and breadcrumbs. They can be served as appetizers or made larger for a main meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 medium-sized ball
- Calories: 150
- Sugar: 1
- Sodium: 350
- Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 25