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Papas Rellenas Con Chorizo or Chorizo Stuffed Potatoes (Gluten Free Version)

October 24, 2012 by Nancy Lopez-McHugh

Papas Rellenas Con Chorizo or Chorizo Stuffed Potatoes by Spicie Foodie

I love potatoes. I mean I really love potatoes. I could eat them several times a week and be quite content. They can take just about any shape or form too. Everything from boiled, baked, mashed, fried, gratin, as a soup, side or a main – love them any which way. My affection for these tubers is so grand that I read as much as I can about them. My latest reading lead to a discovery of a Spanish potato recipe I have yet to try. Now all I want to do is savour papas arrugadas in Gran Canaria. Hopefully I can make it to Gran Canaria soon and not only leave with a belly full of papas arrugadas, or wrinkly potatoes, but also a recipe to share with you. For now we’ll concentrate on these stuffed potatoes.

Papas Rellenas Con Chorizo or Chorizo Stuffed Potatoes by Spicie Foodie

Today’s recipe is for papas rellenas con chorizo or chorizo stuffed potatoes. This is one of the best ways I have eaten potatoes. What I love most is how versatile the recipe is. You can stuff them with meats, cheese, or other vegetables. Additionally they can be battered with eggs and breadcrumbs or just dusted with flour, and either deep fried or baked. So many options and all of which I have tried.

Papas Rellenas Con Chorizo or Chorizo Stuffed Potatoes by Spicie Foodie

These type of stuffed potatoes are not a traditional Mexican dish, they are from South America. In fact I first discovered them many years ago in a Columbian restaurant. I have tried to stay as true as I could to those stuffed potatoes I tasted so many years ago. But you know me and I just have to keep experimenting and trying out new ideas. This time I made them with a Mexican flair – the chorizo.

Papas Rellenas Con Chorizo or Chorizo Stuffed Potatoes by Spicie Foodie

Typically my husband and I eat them as a main dish served with plenty of fresh salsa on the side. But they can also be served as an appetizer, light lunch or snack. The stuffed potatoes you see in these pictures were part of an appetizer for a small dinner party we had last week. One of our guest follows a gluten free diet so to accommodate her I prepared a gluten free version. Rather than dredging the potatoes in egg batter and breadcrumbs, I only rolled them in a plain gluten free white flour. The outer texture wasn’t as crunchy as the breadcrumb coated ones but they were a hit with everyone.

Papas Rellenas Con Chorizo or Chorizo Stuffed Potatoes by Spicie Foodie

This version of my recipe calls for Mexican chorizo, I use my homemade, you could of course use store bought. For a vegetarian version switch out the chorizo with your favorite sautéed vegetables. Really anything that goes well with potatoes will work fine. If you don’t eat eggs then replace the one called for with egg substitute. Lastly if you rather bake the stuffed potatoes go right ahead. Okay, let’s get to the recipe.

Papas Rellenas Con Chorizo or Chorizo Stuffed Potatoes (Gluten Free Version)
 
Print
Prep time
30 mins
Cook time
3 mins
Total time
33 mins
 
South American papas rellenas get a gluten free make over. Plus a little Mexican flair is added too.
Author: SpicieFoodie.com & Nancy Lopez-McHugh
Recipe type: Appetizer, Snack, Gluten Free, Main Dish, Lunch
Cuisine: Fusion, South American, Mexican
Serves: 4-8
Ingredients
POTATO INGREDIENTS:
  • 1 kilo or 2 lbs starchy peeled potatoes, evenly cut (weight is before peeling)
  • salt, to taste
  • 1 medium egg
  • 200 gm or 7 oz Mexican chorizo, cooked
  • ½ cup plain gluten free white flour
  • oil for frying or prepared baking sheet
SALSA INGREDIENTS:
  • 2 bunches or large handfuls finely chopped cilantro
  • 2 lemons
  • 1 finely chopped medium tomato
  • 2 tbsp rice vinegar or white vinegar
  • 50 ml olive oil
  • 3 tbsp water
  • salt, to taste
Instructions
SALSA INSTRUCTIONS:
  1. Combine all ingredients and allow to sit in refrigerator until ready to use.
POTATO INSTRUCTIONS:
  1. Boil peeled potatoes until fork tender. While the potatoes are prepare the salsa by simply mixing all ingredients in a large bowl, then place in refrigerator until ready to use. Once potatoes are ready, drain and use a potato masher to mash, sprinkle with salt and set aside to cool. Make sure the potatoes have cooled enough for you to handle comfortably
  2. Prepare a bowl for the flout. Grab some mashed potato and make a flat disk between your palms. Lift it away from your palm to make sure it peels off in one piece. Place about 1 tbsp of the chorizo in center, and bring all ends together to form a ball. If need be add more mashed potato to help form the ball. Another way to shape the filled potato ball is to first make the flat disk on you palm, add the filling in the center, then use more mashed potato to cover, then shape the ball. Roll the potato ball in flour set aside and continue until all of the mashed potatoes have been used.
  3. Heat enough oil to deep fry the shaped potatoes. The oil amount will depend on how large you have shaped the potatoes. Heat the oil to 375º F or 190º C. Gently place the potatoes into the oil and fry for about 3 minutes or until the potatoes are lightly golden brown.
  4. Allow to cool for a few minutes before serving. Top with the salsa and serve as an appetizer, snack, light lunch or dinner.
Notes
This recipe makes 14-16 medium sized balls.
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Papas Rellenas Con Chorizo or Chorizo Stuffed Potatoes by Spicie Foodie

Tell me what is your favorite way of eating potatoes?

Papas Rellenas Con Chorizo or Chorizo Stuffed Potatoes by Spicie Foodie

 

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

 

Filed Under: Mexican, Pork, Vegetables

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Comments

  1. Vianney says

    November 7, 2012 at 19:42

    I adore papas. They are a staple in my home, so true they can be revamped in so many different ways~~I love the action shots! tasty recipe!

    • Spicie Foodie says

      November 8, 2012 at 14:29

      Thanks Vianney and glad to hear you’re a fellow papa lover.

  2. Jessica says

    January 21, 2013 at 01:13

    This looks wonderful! If you were to bake it at what temperature would you set it and for how long? Thanks!

    • Spicie Foodie says

      January 21, 2013 at 17:48

      I would try 200c or 390f and for 20 minutes or until they begin to brown and firm up a bit. Let me know how they turn out!:)

Trackbacks

  1. Papas Rellenas or Fried Potatoes with Vegetables and Chorizo | Je Mange Toute la France says:
    December 18, 2012 at 14:02

    […] Papas Rellenas. Oh yes. I made these for me and my husband when he came to visit in November and this weekend I had a craving for something filling and fried. In case you’re not up and up on your Spanish-American cooking vocabulary (don’t be ashamed, I’m certainly not) they are simple fried potato balls stuffed with – something. […]

  2. Spicy Potato Pie: Crustless and Gluten-Free with Vegetarian Option For Meatless Mondays | Spicie Foodie says:
    April 8, 2013 at 12:18

    […] Potato Recipes: – Mexican Chorizo and Potato Tacos – Papas Rellenas Con Chorizo or Chorizo Stuffed Potatoes (Gluten Free) – Spicie Roasted Potatoes, Vegan – Curry Spiced Potato and Pumpkin Empanadas – Cooking Mashed […]

  3. 38 Recipes Your Mommy Will Love | Your Mom Deserves A Home Cooked Meal | Spicie Foodie says:
    May 8, 2014 at 06:33

    […] Meats: Lemon, Garlic and Fresh Herbes de’Provence Roasted Chicken Chicken Breast Stuffed with Pancetta, Onions and Nuts Roasted Poussin (Cornish Hen) with Preserved Lemons, Olives and North African Spices Chicken and Swiss Chard Tacos Czech Roasted Duck Beef Pilaf Cinnamon and Egyptian Safflower Spiced Lamb Paprika Spiced Beef, Pepper and Mushroom Barley Pilaf Recipe (With Vegan Option) Papas Rellenas Con Chorizo or Chorizo Stuffed Potatoes (Gluten Free Version) […]

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