Today’s: DISH - Papas Rellenas
Greetings, fellow Local Guides 
Anyone that follows my profile knows that guiding on Google Maps is one of my favorite hobbies. If you read my reviews, you’ll see plenty of restaurants visited and photos of some delicious dishes. But, you may not know that I enjoy cooking as much as I do eating 
One main reason I enjoy dining at new restaurants is to sample different dishes, particularly ones I’ve not had before. I then enjoy taking on the challenge of recreating those dishes - In my kitchen!
It’s also gardening season, so my goal is to intermingle this series with In the: Kitchen and In The: Garden… The ultimate goal to share from both my garden and kitchen, in the same post. Lofty goals, but let’s focus on today’s post. 
I was first introduced to Papas Rellenas in 2020. My son and I were celebrating our birthdays in the Miami area and staying at the Beachwalk Elite, which has a number of great restaurants in close proximity. (The hotel is nice and has great views of South Florida, but I wouldn’t advise staying there because there’s nowhere near enough elevators. The waits are atrocious. We’ll leave that for another post 
)
COVID was still very much a thing, so we were utilizing Doordash to order our dinners. I stumbled upon a restaurant by the name of “Las Vegas Cuban Cuisine” and was instantly attracted to a certain appetizer - The Papa Rellena
As you can see from the photo, the description says " Stuffed Potato - Mashed potatoes filled with ground beef. Breaded and golden fried to perfection." I don’t know about you, but that sounds absolutely delicious to me 
Needless to say, I ordered one and I also ordered an “El Trio” entree that was just as delicious. Both are shown below.
The Papa Rellena was every bit as good as I had hoped it would be! It kind of tastes like a handheld Shepherds Pie, to give you somewhat of an idea regarding flavor. I’ve been a fan, ever since. I’ve patronized Las Vegas Cuban three times since that first order and the one consistency is the food. You can check out my review from 2021 here.
Now, the exciting part - I recreate this dish, at home! 
For full disclosure, this meal was actually prepared in @MelTG kitchen and she was also kind enough to assist. Thanks!
Now, let’s begin…
1. Prepare your veggies. Chop your peppers, onion, garlic and cube potatoes.
2. Place potatoes into a large pot & cover with salted water. Bring to a boil then reduce heat to medium-low, cover, and simmer until tender (20 minutes) Drain and allow to steam dry for a minute. Mash potatoes with 1/2 teaspoon salt in a bowl until no smooth. Allow to cool to room temperature.
3. Heat vegetable oil in a large skillet over medium heat. Stir in green pepper, onion, and garlic in the hot skillet and cook until onion has softened and turned translucent, about 10 minutes.
4. Increase heat to medium-high and stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Stir in tomato paste, vinegar, cumin, 1 teaspoon salt, and pepper until tomato paste has dissolved. Transfer beef mixture to a baking sheet and allow to cool to room temperature.
5. Line a baking sheet with plastic wrap or waxed paper; set aside. Beat eggs in a mixing bowl; set aside. Pour bread crumbs and flour into separate, shallow dishes; set aside.
6. Grab a handful of mashed potatoes (about 1/12 of the mashed potatoes) and split into 2 equal portions. Form each piece into a small “bowl” shape and fill each with the beef mixture. Place halves together, seal edges, and smooth to make a round ball. Repeat this step with remaining potatoes and beef mixture.
7. Working one at a time, gently roll potato balls in flour to coat; shake off excess. Dip into beaten egg, then roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven’t stuck can fall away. Place breaded potato balls onto the prepared baking sheet.
** This part is very important: Refrigerate for 2 to 4 hours or freeze for later use. They need to be firm so they maintain their shape
8. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Cook potato balls in hot oil in batches, using tongs to roll balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate.
Look at those Papas Rellenas 
Crispy crunchy outside and soft, flavorful inside! There you go, my friends. I hope you’ve enjoyed hanging out in the kitchen with me today. Please share your thoughts in the comments below!
Will @JustJake will be excited to find out that I cook? I know @TerryPG likes fried foods, do they have anything similar in Canada?
You’ll also find the ingredients listed in the first comment and my Special Tips in a following comment.
Thanks for taking the time to read,
Michael
That’s a great accomplishment.
I think a “Kitchen Throwdown” is a fantastic idea. I look forward to hearing and seeing how the Papas Rellenas go for you! I’ll also be looking forward to the first installment of In The Kitchen with Terry 
.
JK 
I’m certainly always the one that has to photo the food, before anyone eats.
But for real - the filling of this cannoli was different than any others I have had in the past. I don’t know if it was the particular kind we got or if all of theirs have that same magical consistency. Whatever the reason, I’m here for it! It was divine 
