Cheese-Stuffed Potato Croquettes

Steps

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1. 1
   Peel the potatoes and bring water to a boil in preparation for cooking them.
   ▶ ≈0:32
2. 2
   Cut the potatoes in half lengthwise without fully separating the two halves, creating a pocket for the cheese.
   ▶ ≈0:49
3. 3
   Place the cut potatoes in boiling salted water and cook until just tender but still firm enough to stuff.
   ▶ ≈1:06
4. 4
   Allow the potatoes to cool while heating oil in a pan for the sauce.
   ▶ ≈1:36
5. 5
   Grind the tomatoes, jalapeños, serranos, onion, and garlic into a paste in batches with salt.
   ▶ ≈1:45
6. 6
   Sauté onion slices in the pan, then add the ground sauce mixture and simmer until well-cooked and flavorful.
   ▶ ≈2:36
7. 7
   Cut the dry cheese into thin slices and then into small cubes for stuffing the potatoes.
   ▶ ≈3:22
8. 8
   Stuff each potato pocket with thin slices of cheese.
   ▶ ≈3:57
9. 9
   Dust the stuffed potatoes with flour to help the egg coating adhere.
   ▶ ≈4:19
10. 10
    Separate egg whites from yolks, beat the whites until foamy with a pinch of salt, then add yolks and continue beating.
    ▶ ≈5:02
11. 11
    Fold two tablespoons of flour into the beaten egg mixture.
    ▶ ≈5:44
12. 12
    Deep-fry the coated potato croquettes in hot oil until golden brown on both sides.
    ▶ ≈6:02
13. 13
    Place the fried potato croquettes into the simmering tomato sauce briefly, then remove.
    ▶ ≈6:42
14. 14
    Plate the finished cheese-stuffed potatoes and serve alongside rice.
    ▶ ≈6:55