Best 4 Peruvian Stuffed Potatoes Papa Rellena Recipes

PAPA RELLENA

Steps:

• Cook the potatoes with their skin in a large pot of boiling salted water for about 30 to 40 minutes.
• Peel the potatoes while still hot, and mash them immediately. Add 1½ tablespoon of flour and mix well with your hands. Set aside.

PAPAS RELLENAS - PERUVIAN STUFFED POTATOES RECIPE

Steps:

• Add the olive oil to a skillet on medium heat, add the garlic and sauté until translucent. Add the onion and stir until it is slightly brown. Once the onions just turn a little brown add the tomato and cook until very soft.
• Cook the ground beef on medium hight heat until brown and crop into very fine pieces like rice.
• Once the beef and brown add the sofrito, adobo, sazón, aji amarillo, dried oregano, black pepper and saffron. Stir very will to combine and allow to simmer for 2-3 minutes.
• Place the beef in a large baking dish, spread it out and allow to cool.
• Bring a pot of water to boil with the cut pieces of potatoes and add the salt.
• Check the potatoes with a fork for softness. Once very soft drain them and rinse with cold water.
• Mash or use a potato ricer to get the potatoes very smooth with no lumps.
• Spread them out in the bowl and allow to cool. Once they are just warm to the touch add the beaten egg and corn starch then mix to combine. You should have a soft dough that is slightly firm and will hold a shape. Add more corn starch a little at a time to get the right consistency.
• I like to use an ice cream scooper to get the size papas rellena ball. Flatten the ball in the palm of your hand.
• Take about 1 Tbsp of the cooled beef filling and place in the center of the circle.
• Gently squeeze the sides up around the filling to encapsulate it and form a ball.
• Roll the ball in corn meal and set aside until ready to fry. I like to place all mine in the freezer for 10-15 minutes to firm them up before frying.
• Heat oil to 350°F and fry the papas rellenas until they are golden brown.

PAPAS RELLENAS (FRIED STUFFED POTATOES)

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
• Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
• Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
• To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.

PERUVIAN STUFFED POTATOES PAPA RELLENA

Steps:

• Preparation:
• Wash potatoes and place them in a medium size pan with salted water. Bring to a boil. Cook until soft. Remove from heat. Peel.
• Force potatoes through a strainer or a potato masher. Cool. Add 1 egg and knead dough until smooth and soft.
• Pour 2 or 3 tablespoons oil in a large size skillet. Cook onion and garlic until golden.
• Add ground beef. Add tomatoes and cook for 5 minutes. Add parsley, cilantro, olives, hardboiled eggs and raisins. Season with salt, pepper and paprika.
• Flour hands and take a portion (about ½ cup) of potato mixture. Place it in the palm of your hand. Flatten it and place 1 tablespoon of filling (approximately) in the center.
• Fold it and close by pressing ends. It must have an oval shape.Flour croquettes and set them aside. Repeat this process with the rest of potato.
• Heat oil in a medium size pan and fry papa rellena until golden.
• Papa Rellena is served with white rice and onion creole sauce.
• 8 servings.