Stuffed potatoes, a Costa Rican variant with a touch of achiote, are a delicious option to enjoy on any occasion. Slow-cooking the meat, mixing it with seasonings, stuffing the potatoes, and browning them in oil result in an irresistible dish. An explosion of flavor in every bite.
Stuffed potatoes are a comforting and flavorful dish to share with family.
The slowly cooked meat is mixed with seasonings and achiote, creating a delicious filling.
The end result is a crispy exterior and a soft interior bite that will surely delight everyone's palate.
Before you begin, we recommend as an alternative the delicious recipe from Chipa de almidón on a friendly site.
Stuffed Potatoes
Ingredients
½ kilogram of Special ground meat
1 kilogram of Potatoes
4 Garlic cloves
1 Onion
Oregano
1 Dehydrated broth sachet or cube
Culantro
2 Sweet peppers
1 tablespoon of Salt
Achiote
2 Beaten eggs
4 tablespoons of Flour
Frying oil
Preparation
Step 1 : Cook the meat over low heat for 30 minutes with preferred seasonings.
Step 2 : Peel the potatoes (raw) and place them in a pot with 1 liter of water, a little salt, and 1 cube or sachet of beef broth.
Step 3 : Cover and let them cook over low heat until ready, allowing them to dry out a bit to thicken.
Step 4 : Add other chopped seasonings and achiote, then mush the meat with a mortar and pestle or mix carefully in the pot over low heat to thicken.
Step 5 : Culantro is added at this point.
Step 6 : Make a hole in the potatoes to fill them with ground meat, dip in egg and wheat flour, and fry in plenty of oil.
Step 7 : Serve with chili or red sauce to taste.
If you liked this recipe, you’ll surely love the dishes at Chicharrones de puerco or Pescado al escabeche from our recipe collections.
