¡FRITANGA FOR ALL!

 EMPANADAS

Ingredients

• Vegetable oil for frying
• Lemon and chili to serve
• Dough
• 1 ½ cups yellow precooked corn flour (Masarepa)
• 2 cups of water
• 1 tablespoon of vegetable oil
• ½ spoonful of Sazón with saffron
• ½ teaspoon of salt

Filling

• 2 cups white potatoes, peeled and diced
• 1 tablet of chicken or vegetable broth
• 1 tablespoon of olive oil
• ¼ cup of chopped white onion
• 1 cup chopped tomato
• ½ teaspoon of salt
• ¼ cup of chopped long onion
• 1 clove of chopped garlic
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped red paprika
• ¼ teaspoon black pepper
• 1/2 pound ground pork and beef

Preparation

1. To prepare the dough: Place the Masarepa in a large bowl. Add the seasoning, salt and stir to mix well. Add the water, the oil and mix until the dough forms. Form the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and let it rest for at least 20 minutes.
2. Meanwhile, to make the filling, cook the potatoes in a pot with water and the broth pill for 20-25 minutes or until the potatoes are soft. Drain and crush a little. Reserve them to use later.
3. Heat 1 tablespoon of olive oil in a large skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, the long onion, garlic, paprika, cilantro, salt and black pepper. Cook for about 15 minutes.
4. Add the ground pork and beef. Cook, breaking the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is dry.
5. Transfer the meat mixture to the mashed potato mixture and mix well.
6. Break small portions of the dough, approximately 1 ½ tablespoons each, and form each portion in a ball with the palms of your hands.
7. Place the balls of dough between two pieces of plastic and flatten them with your fingertips to form a circle or you can use a roller if you prefer. Remove the plastic lid and place 1 tablespoon of filling in the center of each circle.
8. Then, using the plastic underneath, fold the dough to enclose the filling, forming a half circle. Seal the edges tightly with the teeth of a fork or with your fingers.
9. Fill a large pot with vegetable oil and heat over medium heat to 360 ° F.
10. Carefully place 3 or 4 patties in the hot oil and fry for about 2 minutes until golden brown on all sides.
11. With a slotted spoon transfer the empanadas to a plate covered with paper towels. Serve with chili and lemon wedges.

PAPA ABORRAJADA

RECIPE FOR 8 SERVINGS

Ingredients

• 3 Pounds of small potatoes (approximately 18).
• 1½ tablespoon of salt
• 1 cube chicken broth.

Breaded

• 1 ½ cups flour.
• ½ teaspoon of salt.
• ½ teaspoon of color.
• ¼ teaspoon cumin powder.
• 1 egg.
• 1 cup of water.
• 3 cups of oil for frying.

Preparation

1. Wash the potato with plenty of water. Do not peel them and cut in half lengthwise.
2.  Place the potatoes in a pot with 8 cups of water, 1 ½ teaspoons of salt and the bucket of substance. Cover and cook at a slow boil for 20 to 30 minutes or until the potatoes are tender when a toothpick is inserted. Drain and bounce the water. Let cool 10 minutes.
3.  In a bowl, place the breaded ingredients: flour, salt, color, cumin, egg and salt. Mix with a wire or fork until there are no lumps.
4.  In a cauldron over medium high heat bring the oil to 350 ° f.
5.  Dip each potato in the pan and pour carefully in the deep oil for 3 to 4 minutes until it browns slightly.
6.  Drain on paper towel.

PAPA RELLENA

Ingredients

(10 stuffed potatoes)

• Vegetable oil for frying
• 5 medium potatoes
• ¼ teaspoon of salt

Meat stuffing:

• 1 tablespoon of olive oil
• 1 cup chopped tomato
• 1/3 cup chopped onion
• 1/3 cup chopped long onion
• 1 clove of chopped garlic
• ½ teaspoon ground cumin
• ½ teaspoon Sazón with saffron
• ¼ teaspoon of salt
• ¼ teaspoon ground pepper
• ½ pound of ground beef

Preparation

1. Peel the potatoes and cut them into pieces, put them in a medium saucepan and cover with water and add a ¼ teaspoon of salt.
2. Bring the potatoes to a boil over medium-high heat, and then lower the heat to medium and cook until the potatoes are soft for about 20 minutes.
3. Drain the potatoes and mash them like puree with a fork or masher and set aside.
4. Prepare the filling, in a large pan, heat 1 tablespoon of olive oil over medium heat and add the onion, tomato, onion large, garlic, cumin, saffron, pepper and salt. Cook for 5 minutes or until the onion is transparent, add the meat and cook stirring occasionally for 10 - 15 minutes. Let cool.
5. To do the laundry: In a bowl mix all the ingredients and beat until the mixture is soft and set aside.
6. Divide the mashed potatoes into 10 equally sized portions, about 1/3 cup each, shape them into a ball and with your fingers make a hole and place 1½ tablespoons of filling in the hole.
7. Cover the hole with a little more puree, to enclose the filling completely. Repeat the procedure with the rest of the balls.
8. Fill a large, heavy pot with vegetable oil and heat over medium-high heat to 360 ° F.
9. Dip the stuffed potatoes in the laundry and place them gently in the hot oil and fry for about 4 minutes or until golden brown. Remove the potatoes from the oil and drain on a plate with paper towels. Transfer to a plate and serve with chili.

MARRANITAS

Ingredients

• 3 green bananas
• 300 grams of bacon
• 1 small spoon of garlic paste
• a little salt and oil to fry

Preparation

1. First cut the bacon into cubes and cook it in a pan. Some people prefer to cook without anything, with their own fat, or who prefers to fry it in oil. In either case it takes about 20/30 minutes to get golden and crispy.
2. Cut the banana into large pieces (in 3 pieces each banana is fine) and cook them in a pan with oil over medium heat. The best thing is that they are golden on the outside but raw on the inside. Remove them from the pan and put them on kitchen paper to absorb the oil, and crush them until you get a uniform dough.
3. In a cup add a cup of water, the tablespoon of garlic in a paste and a little salt and mix until you get a uniform dough.
4. We add the garlic mixture in paste to the crushed banana mass and mix until obtaining a uniform mass.
5. We make balls with pork rinds wrapped in the mass of banana and garlic in paste.
6. Finally, cook the balls in a pan with oil for about 5/8 minutes over medium heat.

ABORRAJADOS

Ingredients

• A ripe banana
• 50 grams of White cheese (Mozzarella)
• 1 egg
• 2 tablespoons of flour
• half a glass of milk
• Frying oil
• A little salt and sugar to taste

Preparation

1. First peel the ripe banana in medium portions and fry it in the pan with oil until it acquires a golden hue.
2. Flatten the banana and put strips of white cheese on top. Close the banana wrapping the cheese as if it were a roll.
3. We prepare the batter. We throw the egg, the milk, the flour, the salt and the sugar in a bowl or soup bowl. Later we beat until the mixture is homogeneous.
4. We submerge the "roll" of banana and cheese inside the mixture that we have prepared until it is completely covered.
5. Immediately afterwards, fry the plantain "roll" in the pan with oil at medium temperature until it acquires a golden hue (approximately 5 minutes).
6. Finally we take them out of the pan and leave them on an absorbent paper so that they do not remain greasy or oily and we have the prepared ones ready and ready to serve.