Our ‘Cooking Class’ in Cabo- Papas Rellenas De Carne
After going back and forth on if a trip to Mexico would actually transpire, my husband and I somehow managed to keep our trip alive to Cabo last week. We had it planned a year ago, and with the recent chain of events, everything was up in the air. Suffice to say, the long travel days and mixed emotions made all the stress worth it. Over the week, we stayed in a painstakingly beautiful villa, located in the Pedregal area. Between sipping margaritas and wine (no cerveza there right now!) were fresh authentic meals morning and night…
On the last night, we hopped in and joined the chef where he taught us a Mexican staple: Papas Rellenas De Carne. If you’ve never heard of them before, think of it as a cheesy mashed potato stack of goodness with endless toppings. It’s simple, flavorful, and I don’t know how I’ve never heard of these until now.
For the class, we watched Rudolfo (our sweet chef) effortlessly concoct homemade salsa, guacamole, and potatoes for the meal. And we stood back, taking notes on every move.
I like to say ‘cooking class’ with quotations, because in reality we were watching him every night as he generously gave us the low down for each meal. However, this one was a little more step by step- and I got to wrap a foil packet, lol. I’ve always wanted to do a cooking class, and this was one was the perfect way to ease into it. Rudolfo was so easy going and made everything very straightforward for us. Before we started, I googled what papas rellenas was, and I was so, so wrong. Hint: do not google! You’ll most likely find a deep fried puerto rican dish, and while the concept remains similar, they’re wildly different.
What You Need for Papas Rellenas De Carne
- Homemade Salsa– Rudolfo made his own with serrano peppers, tomatoes, onion, garlic, cilantro salt, and pepper.
- Diced Potatoes
- Butter, salt, and pepper
- Manchego Cheese
- Cucumber Salad
- Unseasoned Skirt Steak
- More Toppings: Beans, Guacamole, Pico De Gallo, Limes, Cabbage
To start, make a batch of simple mashed potatoes (easy enough). Then layer on corn, and chunks of grated manchego cheese. Wrap it up in a foil packet for the grill, and the main part is done. Beforehand, there’s loads of toppings that need to be prepped (guac, pico de gallo, salsa, etc). Once everything is cooked and complete, you open the foil packets to a steaming hot concoction and layer on all the toppings your little heart desires. Scoop it into a warm tortilla and savor every bite..
I already miss watching Rudolfo whip up his meals from scratch. Everything was cooked to perfection, simple, and far from ‘over the top.’ Aside from papas rellenas, we had Rudolfo’s specialty mango sauce, coconut shrimp, Mahi-Mahi (Durado), and all were amazing. If you’re looking for a place to get away right now (at a good price) see Villa del Toro Rojo in Cabo. But make sure to ask for Rudolfo’s cooking for the full experience! Every bite was worth it.
Thank you Rudolfo, and Villa Del Toro Rojo for making this a memorable trip. Have you ever made papas rellenas? What are your favorite toppings to serve them with? Scroll on to see how we enjoyed ours!
Papas Rellenas De Carne
- 5 diced potatoes white or russet
- salt and pepper to taste
- 2 cups canned corn drained
- 1 1/2-2 cups manchego cheese grated
- 1-2 lbs skirt steak
For the Cucumber Salad (optional)
- 1 cucumber sliced
- 3-4 radishes sliced
- 1/2 lime juiced
- salt and pepper to taste
- homemade salsa, guacamole, pico de gallo, cabbage, hot sauce
- beans black or pinto
- tortillas warm
For the Potatoes
- Fill a saucepan with the diced potatoes and enough water to cover.
- Boil the potatoes for 15-20 minutes until tender.
- Drain and add to a bowl. Mash and season with salt and pepper. Set aside.
For the Cucumber Salad
- Add the sliced cucumber, radishes, lime juice, salt, and pepper to a bowl. Gently toss until combined.
For the Foil Packets
- Add a pat of butter making a 1 inch circle to 5 long strips of foil.
- Layer on 1 cup of mashed potatoes to each piece of buttered foil.
- Layer on 1/2 cup of corn, then 1/2 cup (roughly) of manchego cheese.
- Close the foil packets making a point so there is a little room for air to escape.
For the Grill
- Fire up the grill to medium heat.
- Add the foil packets as well as the skirt steak.
- Grill until the steak is cooked through and the cheese is melted. Cut the steak in to bite size pieces.
- Open up the foil packets and add the steak, then whatever toppings you'd like (salsa, pico de gallo, guacamole, cucumber salad, cabbage, and beans).
- Scoop the mixture on to a warm tortilla as you go and enjoy!