5 Ingredients or Fewer

Pappas Relenas (R.F.U.G.) chubby spud

June  6, 2012
0 Ratings
Author Notes

Recipe was researched and developed in accordance to Chubby Spud business model. A mobile kichen streetfood in infancy. Flavors profile is almost infinite eg: bacon&cheddar, chorizo&ancho cream, roasted veggie..etc. —Chubby Spud

  • Serves 8-10
  • potato prep
  • 5 pounds potato; peeled
  • 4 teaspoons blk.pepper
  • 1 tablespoon salt
  • .25 cups milk
  • 4 cups breading
  • 2 cups wash
  • filling and breading
  • 2.5 pounds chorizo; out of casing
  • 1 bunch cilantro; chopped
  • 1 shallot; diced
  • 1 galic; diced
  • 1 carrot; diced
  • 1 celery; diced
  • 1 cup don't forget the cheese
  • 2 pints sour cream
  • 1 packet onion soup mix
  • 4 tablespoons ancho paste
In This Recipe
  1. boil potatoes 20 min.(till you can break), toss w/ seasoning and milk; i say toss, we're not makin mashed. cool to workable.
  2. brown meat, add seasonings; saute lightly set aside when cool mix in cheese.
  3. With measuring tablespoon as form, press out ten; taking two, indent using thumb(2football halves) use 2tsp filling and form(football) (~)
  4. Breading: as breading goes: a wash and some crunch. Here we used egg and crushed matzo coconut/soy work well w/rice flour
  5. refrigerate till firm or freeze fry @375 (5-7min) until golden
  6. Dipping sauce: combine cream, mix, and paste; fold well

See what other Food52ers are saying.