Papas Rellenas

Warm the leftover mashed potatoes and ground taco meat in the microwave until heated. Or you can make them from scratch (method follows).

Divide the mashed potatoes into six portions. Flour your hands. Form a round cake in the palm of your hand with one portion of the potatoes. Repeat with the other five portions.

Spoon one sixth of the ground beef mixture into the center of each potato cake. Place one olive in the center of the ground beef.

Gently, seal the potatoes around the beef. The papas should be smooth and shaped like a potato. Repeat with all six potato cakes.

Set up separate plates for the flour, eggs and breadcrumbs. Season the flour with salt and pepper.

Roll the papas first in flour, then the egg and last the breadcrumbs.

Heat 1/2 inch oil in a skillet to 350 degrees F. Fry the papas until golden brown on all sides.

Drain on a paper towel.

Place a circle of your favorite enchilada sauce or salsa on the plate. Put the Papa Rellena on top of the sauce.

Garnish with a black olive and cilantro if desired.

TO PREPARE THE MASHED POTATOES FROM SCRATCH:
Peel potatoes and cut into equal sized pieces, about 1 to 2 inch cubes. Boil in a pot of water until fork tender. Drain well.

Beat the potatoes, butter and roasted garlic with an electric mixer until fluffy. Add enough milk to make the potatoes creamy. They should be a little stiff – stiff enough to form into papas, not runny.

Season with salt and pepper. Let cool enough to handle.

TO PREPARE THE GROUND BEEF FROM SCRATCH:
Place ground beef in a cold skillet. Gently raise the temperature to render the fat and saute the beef. When the beef is halfway done (still a bit pink or grey), drain the fat off the beef and add the diced green chilies, diced onion and minced garlic. Saute until the chile and onion are tender. Drain again if necessary.

Season with chile powder and cumin. Salt and pepper to taste.