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Papas Rellenas De Carne

Rudolfo- Villa Del Toro Rojo
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Course Main Course, Main Dish
Cuisine Mexican
Servings 5


  • 5 diced potatoes white or russet
  • salt and pepper to taste
  • butter
  • 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

To Serve

  • 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.

To Serve

  • 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!
Keyword Carne, Papas, Rellenas