Papas Rellenas

Papas Rellenas Recipe

Ingredients:

For the Potato Dough:

• 2 lbs (900g) russet potatoes, peeled and cut into chunks
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour (plus extra for dusting)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Filling:

• 1 lb (450g) ground beef (or ground pork, chicken, or a mix)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup green olives, chopped (optional)
• 1/4 cup raisins (optional)
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1/4 cup tomato sauce
• 1/4 cup beef or chicken broth
• 1 tablespoon olive oil

For Frying:

• Vegetable oil, for frying

Instructions:

1. Prepare the Potatoes:
   • Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well and return them to the pot. Allow them to steam off excess moisture for a few minutes.
   • Mash the potatoes until smooth. Let them cool slightly before adding the beaten eggs, flour, salt, and pepper. Mix until a smooth dough forms. If the dough is too sticky, add a little more flour.
2. Make the Filling:
   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
   • Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, about 8-10 minutes.
   • Stir in the cumin, paprika, oregano, salt, and pepper. Mix well to combine the spices with the meat.
   • Add the tomato paste, tomato sauce, and broth. Mix everything well and let the mixture simmer until most of the liquid has evaporated, about 5 minutes.
   • If using, add the chopped olives and raisins. Stir well and cook for another 2-3 minutes. Remove from heat and let the filling cool.
3. Assemble the Papas Rellenas:
   • Dust your hands and work surface with flour. Take a small portion of the potato dough (about the size of a golf ball) and flatten it into a disk about 1/4 inch thick.
   • Place a tablespoon of the filling in the center of the disk. Carefully fold the dough around the filling, sealing it to form a ball. Repeat with the remaining dough and filling.
   • Once all the balls are formed, lightly dust them with flour to help them hold their shape.
4. Fry the Papas Rellenas:
   • Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). The oil should be deep enough to fully submerge the potato balls.
   • Fry the potato balls in batches, being careful not to overcrowd the pan. Cook each batch for about 4-5 minutes, turning occasionally until golden brown and crispy on all sides.
   • Use a slotted spoon to remove the Papas Rellenas from the oil and drain them on paper towels.
5. Serve:
   • Serve the Papas Rellenas hot, either on their own or with a side of dipping sauce like garlic aioli, salsa, or chimichurri. Enjoy this delicious, crispy Latin American treat!