Best 4 Peruvian Stuffed Potatoes Papas Rellenas Recipes

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In the realm of tantalizing culinary creations, Peruvian Stuffed Potatoes, also known as Papas Rellenas, stand as an emblem of Peruvian cuisine's richness and innovation. These delectable morsels consist of soft and fluffy mashed potatoes enveloping a savory filling of minced meat, vegetables, and aromatic spices, encased in a crispy breadcrumb coating. With variations ranging from traditional to contemporary, these stuffed potatoes offer a symphony of flavors that dance on your palate. Discover the art of preparing this iconic dish through our curated collection of recipes, guiding you through the steps of creating both classic and modern interpretations of Papas Rellenas. Embark on a culinary journey to savor the essence of Peruvian cuisine, savoring each bite of these delightful stuffed potatoes.

Check out the recipes below so you can choose the best recipe for yourself!

PAPAS RELLENAS (FRIED STUFFED POTATOES)



Papas Rellenas (Fried Stuffed Potatoes) image

My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!

Provided by alu1977

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 4h15m

Yield 12

Number Of Ingredients 16

4 large potatoes, peeled and cubed
½ teaspoon salt
1 tablespoon vegetable oil
½ cup chopped onion
1 green bell pepper, chopped
3 cloves garlic, minced
1 pound ground beef
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 teaspoons tomato paste
1 tablespoon distilled white vinegar
4 eggs
2 cups dry bread crumbs
1 cup all-purpose flour
1 quart vegetable oil for frying

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.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g

PAPA RELLENA



Papa Rellena image

Papa rellena is a small bite of mashed potato stuffed with meat, tomato, black olives, raisins and flavored with oregano and cumin, then fried.

Provided by Vera Abitbol

Categories     Appetizer     Main Course

Time 2h30m

Number Of Ingredients 17

1½ lb mashed potatoes ((Bintje, Charlotte, or Manon varieties))
1½ tablespoon flour ((optional, depending on potatoes))
2 tablespoons olive oil
1 lb ground beef ((or finely chopped beef))
2 green onions (, chopped)
2 cloves garlic (, minced)
2 tomatoes (, peeled, seeded and diced)
2 hard boiled eggs (, diced)
½ teaspoon ground chili pepper
10 black olives (, coarsely chopped)
2 tablespoons raisins
½ teaspoon cumin
1 teaspoon fresh oregano (, chopped)
1 cup flour or fine breadcrumbs
2 eggs (, beaten)
Salt
Vegetable oil ((for frying))

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



Papas Rellenas - Peruvian Stuffed Potatoes Recipe image

Peruvian stuffed potatoes are a popular street food, but are also served at home and in restaurants. These are a Puerto Rican favorite too!

Provided by Analida Braeger

Categories     Appetizer or Main Dish

Time 1h40m

Number Of Ingredients 18

2.5 lbs potatoes (russets, peeled and cubed)
1 egg (lightly beaten)
2 tbsp corn starch
½ tsp salt
1 tbsp olive oil
4 cloves garlic (minced)
1 cup onion (white, diced)
3 roma tomatoes (cored, seeded and diced)
1 lb ground beef
½ cup sofrito
1.5 tsp adobo seasoning
1.5 tsp sazón
2 tbsp aji amarillo (substitute: 1 Tbsp El Yucateco habanero sauce (black label))
¾ tsp oregano (dried)
½ tsp black pepper (fresh ground)
¼ tsp saffron
½ corn meal
oil for frying

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.

Nutrition Facts : Calories 256 kcal, Carbohydrate 8 g, Protein 15 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 81 mg, Sodium 454 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

PERUVIAN STUFFED POTATOES PAPA RELLENA



Peruvian Stuffed Potatoes Papa Rellena image

this is a very traditional main course from peruvian cuisine and one of my favorite dishes, i copy paste this recipe from http://www.yanuq.com/english/recipe.asp?idreceta=254

Provided by Chef jaggerbowie897

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

2 1/4 lbs white potatoes
salt
pepper
4 eggs (1 fresh and 3 hardboiled)
6 tablespoons oil
1/2 kg ground beef
1 cup chopped onion
1 garlic clove, minced
1 teaspoon paprika
6 seeded black olives, cut in 4
1/2 cup tomatoes, diced, peeled and seeded
1 teaspoon minced parsley
1 teaspoon minced cilantro
1/4 cup raisins

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.

Tips:

  • For the perfect mashed potato filling, use a ricer to ensure a smooth and lump-free texture.
  • Season the mashed potatoes generously with salt, pepper, and herbs to enhance their flavor.
  • Use a variety of fillings to create unique and flavorful papas rellenas. Some popular options include ground beef, chicken, vegetables, and cheese.
  • Be careful not to overstuff the papas rellenas, as they may burst during frying.
  • For a crispy exterior, coat the papas rellenas in breadcrumbs before frying.
  • Serve the papas rellenas with aji sauce or your favorite dipping sauce.

Conclusion:

Papas rellenas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With their crispy exterior and flavorful filling, they are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting dish to try, give papas rellenas a try. You won't be disappointed!

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