Stuffed Potatoes
Recipe category
Country
Region
Source
Flor Iveth Durán Guerrero, Zarcero
Difficulty
Medium
Ingredients
4
clove(s) garlic
1
piece(s) onion
oregano
culantro (Mexican coriander)
sweet pepper
1
tbsp salt
1/2
kg ground beef with achiote
Directions
- Cook meat with little water over low heat for 40 minutes.
- Peel potatoes (raw), make hole to fill with meat.
- In pot place 1 liter water, a little salt, 2 bouillon cubes. Place potatoes, cover, and cook over low heat until cooked and dry a bit to thicken beef substance, other chopped seasonings and achiote. Then mash meat with grinding stone until shredded or (nowadays in blender with substance), incorporate into rest of substance very carefully, moving over slow fire as this thickens it, and at this moment add culantro.
- Serve with almost burnt toasted tortilla and homemade chilera (pepper to your liking). Finger-licking good.