Papa reyeñas(sp?). They’re so good, it’s basically mashed potatoes with ground beef mix inside, then fried/seared and baked until it sorta looks like a potato again. Then you take finely sliced red onions and soak them in lime juice for 12 hours so they get less harsh and use it like a topping
Honestly, I know how to do all off the top of my head except how long to boil the potatoes…I just would never put that much effort into my meals, so I would need a reason to cook it for others. There’s also a lot of cleanup, you need a frying pan you need a frying pan you wash twice, a big bowl, a masher, an oven dish, a lime squeezer, Tupperware (or a ziplock, but I get enough plastic), a knife, a spatula, and whatever serving dishes
I don’t enjoy cooking, but I’m pretty good at it when I want to be… But I have to want to be
Sort of like a deluxe, Peruvian version of Scottish cottage pie, no?
And… gotta love those thinly-sliced red onions (and for me, habanero slices) soaked in lime juice in the fridge, overnight. I used to use them as a topping on all kinds of meals before my stomach finally gave out, lol.
Yes and no… They’re very similar conceptually and ingredients wise, but the experience is very different. Frying the outside really firms it up like a French fry, and you get that flavor and texture all around. They also sometimes will add weird things like olives and raisins to it, which is still good, but I don’t particularly like those to start with so I might be biased
You’ve got the right idea of what it is, but you really have to experience it for yourself - a lot of South and Central American countries have their own versions that are very similar, so if you go to a Latino restaurant that isn’t Mexican or Peruvian chicken, you’ll probably be able to find it.
I’ve never tried adding jalapenos to the onion topping though… That sounds delicious. I might have to make that, it is a great topping and adding some heat to it sounds even better
Papa reyeñas(sp?). They’re so good, it’s basically mashed potatoes with ground beef mix inside, then fried/seared and baked until it sorta looks like a potato again. Then you take finely sliced red onions and soak them in lime juice for 12 hours so they get less harsh and use it like a topping
Honestly, I know how to do all off the top of my head except how long to boil the potatoes…I just would never put that much effort into my meals, so I would need a reason to cook it for others. There’s also a lot of cleanup, you need a frying pan you need a frying pan you wash twice, a big bowl, a masher, an oven dish, a lime squeezer, Tupperware (or a ziplock, but I get enough plastic), a knife, a spatula, and whatever serving dishes
I don’t enjoy cooking, but I’m pretty good at it when I want to be… But I have to want to be
Sort of like a deluxe, Peruvian version of Scottish cottage pie, no?
And… gotta love those thinly-sliced red onions (and for me, habanero slices) soaked in lime juice in the fridge, overnight. I used to use them as a topping on all kinds of meals before my stomach finally gave out, lol.
Yes and no… They’re very similar conceptually and ingredients wise, but the experience is very different. Frying the outside really firms it up like a French fry, and you get that flavor and texture all around. They also sometimes will add weird things like olives and raisins to it, which is still good, but I don’t particularly like those to start with so I might be biased
You’ve got the right idea of what it is, but you really have to experience it for yourself - a lot of South and Central American countries have their own versions that are very similar, so if you go to a Latino restaurant that isn’t Mexican or Peruvian chicken, you’ll probably be able to find it.
I’ve never tried adding jalapenos to the onion topping though… That sounds delicious. I might have to make that, it is a great topping and adding some heat to it sounds even better