Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Ingredients
Potatoes
- 3 pounds yellow potatoes
- Salt and pepper, to taste
- 1 large egg
Filling
Filling
- 1 large egg
- 1 tbsp vegetable oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tbsp minced aji pepper, aji pepper paste, or minced jalapeno to taste
- 1 tsp ground cumin
- 1/2 tsp paprika
- 3/4 pound ground beef
- 3/4 cup beef broth
- 1/3 cup raisins
- 1/3 cup chopped green olives, optional
- For Frying
- 1/2 cup all-purpose flour, for dusting
- Vegetable oil, for frying
Steps
1
Collect your ingredients for your mashed potatoes. Bring a large pot of salted water to a boil. Cook unpeeled potatoes until they are tender when pierced with a fork, about 25 minutes.
2
Once cooked, drain potatoes in a colander and allow to cool.
3
When the potatoes are cool enough to handle, peel and mash the potatoes thoroughly. You can also use a ricer to complete this.
4
Season the mashed potatoes with salt and pepper to taste. Chill the potatoes uncovered for several hours, or overnight.
5
Once the potatoes are very cold, mix in the egg well with the mashed potatoes. Set aside.
6
To prepare filling, begin by boiling water and cooking the egg until it is hard-boiled. Set aside to cool for later.
7
Heat the vegetable oil in a skillet over medium heat. Add the onions, garlic, and aji pepper and cook until soft and fragrant.
8
Add the cumin and paprika and cook 2 minutes more, stirring.
9
Add the ground beef and cook until browned.
10
Add the beef broth and the raisins and simmer for 10 to 15 minutes more, or until most of the liquid I gone.
11
Stir in the green olives, if using.
12
Season the mixture with salt and pepper to taste. Remove from the heat and let cool.
13
Peel the hard-boiled egg and chop it into about 6 pieces.
14
Once all is cooled and prepared, place about 1/4 cup of mashed potatoes in one floured hand and make a well in the center. Fill that well with 1 to 2 tbsp of the beef mixture and a piece of hard-boiled egg.
15
Mold the potatoes around the beef, adding more potato if necessary to fully enclose the filling. Shape into an oblong oval with slightly pointy ends. It will resemble a medium potato.
16
Repeat with the rest of the ingredients. We should get 6 rellenas from this recipe. Coat each papa rellena generously with flour.
17
In a deep skillet or deep fryer, heat 2 inches of oil for 360 F. Set the oven to 200 F.
18
Fry the potatoes in batches until they are golden brown. Drain them on a plate lined with paper towels. Keep the papa rellena warm in the oven until ready to serve. Serve with ketchup, if desired.
Leave a Reply