Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, wagyu ground beef papas rellenas (stuffed potatoes). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Wagyu Ground Beef Papas Rellenas (Stuffed Potatoes) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Wagyu Ground Beef Papas Rellenas (Stuffed Potatoes) is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have wagyu ground beef papas rellenas (stuffed potatoes) using 29 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Wagyu Ground Beef Papas Rellenas (Stuffed Potatoes):

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

Instructions to make 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. Ready to serve and ENJOY!

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