Papa rellena de Carne Asada | La Capital

Here the first thing I obviously need are the potatoes These are the ones I am using These are the ones they call russet and I really like them for baking potatoes or stuffed potatoes Just because of the size We need big potatoes that look like these I am going to use them like that with the skin on I won't peel them but naturally they can Bring something from the little land so it's essential to give them a good wash As you can see water and But once I've rinsed them with water they are now ready to cook The next thing I am going to do is use aluminum foil for its cooking That's all I'm drizzling a little olive oil over them and wrapping them in aluminum There are many places They use the same aluminum to serve the potato right there That's all I repeat I want them to cook here inside In fact I'm only using aluminum as soon as possible Wrap the potato but don't think you need to put much on it And before starting all this As I was going to prepare them on the grill I lit the fire so it would be ready Ready I want this only one side of the grill to cook the potatoes first simulating It would be an oven I will put the wrapped potatoes on the opposite side where we have the carbon and also I am going to prepare a really delicious oil sauce to take advantage of the heat here I'm going to cook the chiles It's just red jalapeño and it's not roasted salsa I repeat only The problem is that they will cook We'll cover it I'll leave the bottom and top vents open Half-open and I'll be back in a bit It's been half an hour since I covered them and I already know the potatoes are done They are not ready yet I can check them by testing the resistance Look still They feel tough but I'm here for the chiles These are already cooked I can start taking them out To prepare my sauce and this same thing could simply be served by putting it out for a while 12 minutes in water And I close my oven again so the potatoes keep cooking The jalapeño The only thing I'm doing is removing the stem and adding everything to the blender This is a The richest sauces to serve with tacos or grilled meat and contains nothing but pure salt I like vegetable oil from corn peanuts or whichever you prefer This is what will give it the flavor All the creamy texture to my sauce I would have added about half a cup for about a We blended 13 jalapeños Just look at this delicious creamy spicy thing obviously It's usually Red jalapeño is a bit spicier than green but has a lot of flavor despite its simplicity It's already been an hour and five minutes and my preparation is also very beautiful The potatoes are ready now Look how easy it is to pierce them with a toothpick Well Obviously this one which is a bit bigger will be missing some minutes but since I'm going to Leave them here wrapped in aluminum they'll be perfect in a little while Now to go with it You don't know what a delight my friends from Grand Western Steaks sent me I'm fascinated by these Chorizos They are Argentine style because I can't find them anywhere else here The United States and they are beautiful These I will put here first so you can start Cooking over indirect heat and what you see here inside this package are some sweet corns o those I added nothing else just a drizzle of olive oil and a simple seasoning that goes well It has freshly ground pepper obviously crushed chili salt and garlic powder That's all Well I really like how they turn out I'm going to leave these here for about half an hour and then they'll We are all set Meanwhile now let's get to the meat which is the best part The good thing abou This is the pas which means any type of meat any cut that we like Today I have this which is a short rib like the ones I prepared recently Grilled but without the bone They'ready for the grill I seasoned them simply just salt and pepper Freshly ground pepper That's all I need for my stuffed peppers and I'm also going to take advantage of it We are cooking the bacon It could be said that this would already be an optional ingredient but the truth is it tastes very good when combined with the potato and the meat I will I can make it any size I want It can even be a bit finer And well there's nothing else here There's a lot to explain I'll cook it normally over medium to low heat until it's done Just like you see it Perfectly cooked and nicely browned in its own fat I know it makes your mouth water Eat it already like that even if you have to hit it a couple of times but no I have to do this myself Reserve removing all excess fat until serving time Thirty minutes have already passed and see Just like that This is the beauty of indirect heat The corn cooks on its own and the sausage like that It's starting to take shape it's also beginning to get some color I save the corn the same way until it's time to serve and that's all I need to do is take a moment to take the grill out to pull one ou A little bit of charcoal where I'm going to cook the meat I know it seems like very little charcoal but this is still It's perfect Just today This is how the grill should sound You have to get into it Thinking about what it's going to prepare A potato with grilled meat well when have you ever seen one like that middle ground and all that sort of thing with fine cuts That's never been seen on the street Same with the I already cooked the chorizos here over more direct heat on the grill to finish cooking them They turn out nicely golden Approximately I'll tell you it was about 7 minutes per side Keep in mind I already said that I'm not looking for a middle ground but that doesn't mean my flesh should dry up And just as you see it Argentine chorizo and grilled meat this would already be a delicacy but no Now let's finally start preparing Potatoes Just look it's a very easy thing be careful because obviously it was a little b Hot I'm actually helping myself with a napkin I'm going to remove this part just a moment The paya It's like we're taking out a plug Why To spoon out the filling Here What I'm looking to do is create a wide gap which naturally is where it will be filled Here The only thing I want to tell you is that it has to be done with a little care Let's not make a mess e potatoes because as the potato is very soft it will be very easy for us to break it there Yes it's going to ruin us It has to stay like this Look a big deep hole That's why We previously selected choncha potatoes to keep their shape well The other thing is tha This procedure can be done by someone else while another person takes care of roasting the Me That would be ideal I'm doing everything you know forever alone just Oscar Since I have all my filling ready now let's add some flavor I'm adding sea salt to it A little bit of smoked paprika smoked paprika freshly ground pepper and a piece of butter preferably at room temperature so it is easier to incorporate so it gives you a little b More flavor It will just be a matter of mixing well We can also help ourselves with a Mincer And since it's well incorporated now I finally add the meat See it's the same here as I told you commented While someone was preparing the potato filling the other was already chopping the Grilled pork What I'm looking for is just that it's not too thin so that you can feel it exture so it doesn't get lost when testing And since the meat is already chopped it goes into Inside Now as much as you want to put into it as much as you feel it It won't be All the cheese I'm going to put on but I'm adding mozzarella now because this is going to be done Crisp it well and serve it with all the filling Look for example if I already have it here Man if it's for me I'll just add a little more meat That's all We're missing it just by instinct because it's filling the potato we previously opened Here's the joke Do all of this with the same care but start applying a little pressure so that it goes in as much as possible Amount of filling Whether for myself my family or to sell Man let me have it Don't worry just have some potatoes filled And yes maybe I won't be able to fit all the filling Maybe I'll have a little left but it's about putting in the best you can Go ahead Stand out Here I just want to make a brief pause because I can't stand the urge anymore Eat a chorizo What other way could it be If not in a taco and with the orange sauce that I love I just made it in a blue corn omelet We've been doing this for a while and we're still going We hadn't caught anything man I think it's about time don't you What a great thing baby Little sausage Argentine and a little spicy salsa It left me quite spicy The last step is to add a little cheese To brown on top I use the last bit of heat from the grill Just a delight Shut your mouth Perfectly baked cheese on a plate Stuffed beef Look I brought them in here so they look better The Sausage what's up Oscar Hold the meats That's all that's left to chop before serving One on each side and finally there's your bacon crowning the plump lady What do you think Looks like you're going in or what You know what Here the goats were already starting to leave I'm going to mention it because I was about to forget Man how is that possible If these are also a Delicious There might only be one left here on the plate but we all know there's more Just in case you want to Now what you're about to eat dad Amazing Just look stuffed pork Tremendous stuffed pork with roast beef cheese and bacon You can even add more A little cream on top but it already looked so good the bacon I preferred to leave it because it was already so good It's a monumental thing Great roasted meat You have to work for it you can't just have it Well but to prepare a good bite bring everything bacon the potato I am the one who is Grabbing you know just like always with your hands I insist come on make sure you bite properly Let's add a little bit of everything And if you want it to taste just right we'll let a little more fall in Salsa Friends as always thank you very much for watching this video I hope you liked it Already You know that any additional information you want to add the comments below are open More information All the ingredients I used and my social media are in the description See you in the next one