Mexican potato?

Question

Im looking for the recipe for a mexican potato which consists of ground beef with spices on the inside and the outer part is potato and i think its fried. It looks like a ball, its kind how puertorican makes alcupurria but its mexican style, can anyone help me? I wanna make this tonight!

Answer 1

It must be something like this. alter it to your satisfaction

Meat Stuffed Potato

2 lb Potatoes

2 lg Eggs

Salt and pepper to taste

1 lb hamburger

2 tb Vegetable oil

1 md Onion; grated

2 tb Fresh parsley

1 tb Beef broth if needed

Flour for dredging

Margarine or vegetable oil

For frying

Peel potatoes and

cover with cold water. Simmer until tender. Drain and mash. Do not puree.

Add eggs, salt and pepper and mix well.

Saute the onion in the oil until golden. Add salt and pepper, parsely and

the ground meat, adding a T o so of beef broth if it is to dry.

Put about 1/3 of a cup of the potato mixture in the cup of your hand,

place 2 T of the meat filling in the center and completely enclose, first

shaping like a ball and then patting down to form a plump hamburger. Dredge

in flour and fry in margarine or vegetable oil until golden on each side

Answer 2

This is the closest recipe I could find

Stuffed Potatoes (Papas Rellenos)

8 ounces white potatoes -- peeled

2 poblano chiles -- stemmed peeled -- and finely chopped, about 2/3 cup

4 pieces bacon

1/4 cup chorizo

1 tablespoon olive oil

1/2 cup queso fresco -- or Monterey Jack cheese -- grated

1/2 cup sour cream

1/2 cup queso panela -- or feta cheese

Simmer the peeled potatoes in water to cover until they are soft enough to pierce fairly easily with a skewer except toward the center. This will take about 20 minutes. Remove the potatoes from the water and when they are cool enough to handle slice a 1/4-inch piece lengthwise from one side to create a level surface. Using a paring knife and medium-sized spoon, cut and scoop out the interiors of the potatoes from the flattened side, leaving a 1/4- to 1/3 inch wall all around. It is important that the interior portion of the potatoes, which is removed and which will be the stuffing, be firm and cut into fairly equal-sized pieces of 1/2 inch. Place the chopped potato centers in a bowl and add the chopped poblano chiles. Heat a skillet over medium heat and fry the bacon until it is crisp; then remove and reserve it. Fry the chorizo until it is golden and remove and reserve it. Toss the oil with the chopped potato centers and chiles and fry until the potatoes are crisp and golden brown; then place them in a bowl. Chop the bacon and add it and the chorizo to the potato/chile mixture and allow it to come to room temperature. Stir in the queso fresco or Monterey Jack cheese and the sour cream. Fill the reserved potato shells with the above mixture and bake until they are hot and cooked through, about 25 to 30 minutes. Place potatoes on serving plates and sprinkle on the queso panela or feta cheese. Serve with broiled meats or poultry.

Answer 3

MEXICAN POTATOES  

3 lg. potatoes

1 c. shredded Colby Jack cheese

1/2 c. Mexican salsa

1/2 c. lettuce

1 lb. ground beef

1 pkg. taco mix

1/4 c. sour cream

Cook potatoes in microwave for 15 minutes; let cool. Peel the skin off and cut in half. Dig out some of the potato in the shape of a boat. Brown ground beef; add taco mix, 3/4 cup water, and 1/4 cup Mexican salsa. Deep fry the potatoes that are shaped like a boat until golden brown. Add meat mixture; cover with cheese. Add lettuce, sour cream, and salsa to liking.

Answer 4

I've never heard of a Mexican potato....and I'm Mexican!!!

Answer 5

mexican potato ?