Stuffed Potatoes Rellenas

Stuffed Potatoes Rellenas

6 medium baking potatoes peeled

1/2 medium onion finely diced

2 garlic cloves minced

5 canned chipotle chilies chopped finely

1 1/2 lbs. lean ground beef

1/2 C. canned tomato sauce

cumin, salt and pepper to taste

1/2 C. flour for dredging

oil for frying

Cut potatoes into pieces and boil in salted water until the potatoes are tender. Drain and let cool.

In a skillet, brown ground beef. Add chopped chilies, onions and garlic, cook another 5 minutes. Add tomato sauce and season with cumin, salt and pepper. Cook about 10 minutes, until mixture is thick.

Put potatoes thru a food mill. Season them with salt and pepper. Form into 12 balls about the size of a lime. Roll the balls in flour.

Flatten the balls into cakes. Place 2 T. of the beef filling in the center of the cakes. Fold the cake up over the filling, pinching together to seal. Refrigerate for 20 minutes.

Heat 2 – 3 inches of oil in a deep, heavy bottomed pan to 350°F. Fry potato cakes until golden brown. Serve with salsa if desired.