Again looking for a wagyu ground beef papas rellenas (stuffed potatoes) recipe that is unique? How to prepare it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious wagyu ground beef papas rellenas (stuffed potatoes) should had aroma and taste that able provoke everyone’s taste.

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Ingredients and seasonings required exist for make

1. Take 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
2. Use 2 TBSP Grapeseed Oil
3. Prepare 1 Small Yellow Onion (small diced)
4. Take 2 TSP Coriander (ground)
5. Prepare 2 TSP Cumin (ground)
6. Prepare 2 TSP Ancho Chile Powder
7. Use 1/2 TSP Garlic (minced)
8. Prepare 1 1/2 TSP Kosher Salt
9. Prepare Arrowroot Powder (to roll potato balls)
10. Prepare Avocado Oil (to spray potato balls)
11. Prepare Potatoes
12. Prepare 4 Russet Potatoes (medium diced)
13. Take 2 OZ Butter
14. Prepare 1/2 CUP Heavy Cream
15. Use 1 1/2 TSP Kosher Salt
16. Take Arrowroot Powder (to roll potato balls)
17. Prepare Avocado Oil (to spray potato balls)
18. Prepare Potatoes
19. Use 4 Russet Potatoes (medium diced)
20. Prepare 2 OZ Butter
21. Prepare 1/2 CUP Heavy Cream
22. Use 1 1/2 TSP Kosher Salt
23. Use 2 TBSP Arrowroot Powder
24. Take 1 Egg
25. Prepare Kosher Salt & Freshly Ground Black Pepper (to taste)
26. Prepare Avocado Sauce
27. Use 1 Large Ripe Avocado (mashed)
28. Use 3/4 CUP Sour Cream
29. Take 1/2 CUP Salsa Verde

Roll the stuffed potatoes in arrowroot powder, and place it on a plate. Peel potatoes and cut into uniformly sized chunks. Place in a pot and cover with water. Drain potatoes well and return to pot.

How to cook Wagyu Ground Beef Papas Rellenas (Stuffed Potatoes):

1. PREPARING THE AVOCADO SAUCE Mash the large ripe avocado (after peeling and removing the seed).In a bowl, mix the mashed avocado, sour cream, and salsa verde together.Chill until serving. Note: This can be made 2 days ahead of time. Just cover and chill in the refrigerator until ready to use
2. PREPARING THE POTATOES Medium dice the potatoes.In a large pot, add the diced potatoes, and cover the potatoes with cold water. Add 2 tablespoons of Kosher salt to the water. Bring to a boil on high heat, and then reduce to medium heat.Boil the potatoes for 15 to 20 minutes until they are soft enough to mash.
3. PREPARING THE FULLBLOOD WAGYU GROUND BEEF While potatoes are boiling, heat a medium sauté pan with 2 tablespoons of grapeseed oil on medium-high heat. Once heated, add the Fullblood Wagyu ground beef in small pieces. As the beef is cooking, break it up into smaller pieces with a wooden spoon. Cook the beef for 3 minutes, and add the diced yellow onion. Cook for an additional 3 minutes. Add the ground coriander, ground cumin, ancho chile powder, kosher salt, and minced garlic.
4. FINISHING THE POTATOES Mash the potatoes with the butter, heavy cream, and 1 1/2 teaspoons of salt.Taste, and add more salt and/or freshly ground black pepper as needed.Let the potatoes cool a little. Then, add the arrowroot powder and egg to the potatoes.
5. PREPARING THE PAPAS RELLENAS Preheat the oven to 375°F.Take a heaping 1/4 cup of potatoes, and form a flat patty in your hand. Then add about 1 1/2 tablespoons of Fullblood Wagyu beef to the center of the potato patty. Carefully form the potato patty around the beef. Roll the stuffed potatoes in arrowroot powder, and place it on a plate. Wash your hands between each ball or they will stick.Repeat the above process until all potatoes are used. Place the potato balls in the freezer for 15 minutes.
6. Remove the potato balls from the freezer, and grease a cupcake or muffin pan. Fill the cupcake pan with the potato balls. Spray avocado oil on the potato balls.
7. FINAL STEPS Cook the potato balls (in the cupcake pan) at 375°F for 40 minutes. Remove them from oven, and flip each potato ball carefully. You may need to push them in the cupcake mold after you flip. They may not come out whole and break a little, but press them into the cupcake mold firmly. Cook for another 15 minutes.
8. Remove them from the oven, and let the papas rellenas cool for 10 minutes. Carefully run a knife around the edges to remove them from the cupcake pan. Serve them with the avocado sauce, and enjoy!
9. Done and ready to serve!

Brown the sausage in the skillet, while breaking it up into small pieces. Once the sausage has cooked, remove it from the heat, and allow it to fully cool. PREPARING THE RICE: Heat the water in a sauce pot over medium-high heat. Once the water is boiling, add in the kosher salt and jasmine rice. Get the pot up to a simmer again, and then reduce the temperature to low.

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