Today’s menu is all about Peruvian food. More specifically, papas rellenas or Peruvian stuffed potatoes. These are a popular street food, but are also served at home and in restaurants. Now for the fun part, there is no set recipe for this dish. Every cook will have their own spin to it. Most often the filling is seasoned ground beef with onions and herbs. Today, I’ll be teaching you an authentic papa rellena recipe that includes ground beef.
Potatoes in Peru
How did this dish come to be? We need to timehop back 8,000 years ago when the Incas were farming in the Andes. Archeological evidence suggests that around this time, farmers started cultivating the humble tuber. They gave it the name papa, which still holds today. Although Peru has over 3,000 varieties of potato and 80kg consumption per capita, it is not their top export.
Papas rellenas peruanas remains a popular dish consumed by Peruvians. Now, you’ll learn how you can quickly assemble and enjoy them too!
Making Papas Rellenas
Next, let’s look at how this staple farming crop of Peru was converted into comfort food. There is much debate over the origins of the dish. The story goes that in 1897, during the height of The War of the Pacific, soldiers needed a high-energy portable food to keep them going. Soldiers would hollow out potatoes, stuff them with cooked, pre-seasoned fillings, then wrap them in kerchiefs to later fry. Upon returning home, families put their own twists on the simple dish and papas rellenas became popular.
In the most simple terms, the stuffed potato is a type of croquette. Cuba and Puerto Rico boast their own versions while many other Latin American countries have a similar dish: mashed tuber stuffed with seasoned meat and fried. Most often, the filling will be meat, but look carefully and you can find vegetarian or gluten-free versions.
How to make Papas Rellenas
Start by boiling water on the stove. Once it’s boiling, place your potatoes in the water and reduce heat to a simmer. Simmer for about 20 minutes, then remove from heat. Put them in a heat-tolerant bowl and mash with some salt, making sure no lumps remain. Set aside to cool while you make the filling.
The fun part about Papas Rellenas is that you really can fill them with anything. From meat to vegetables only, they’re pretty versatile. This recipe will be for more traditional style papas rellenas though, so we’ll be using beef.
Heat your olive oil in a pan over medium heat. Once the pan is hot enough, add onions and garlic until the onions are soft and nearly translucent and add the tomato. Once the veggies are done cooking, add all of your spices and let cook for about 3 minutes, stirring occasionally. Increase the heat to medium-high and add beef to the pan. Stir around until the beef is crumbly and browned. Once finished, remove from the hot pan and let it cool.
Once your potatoes are fully cooled, you can start assembling your papas rellenas. Scoop some of the mashed potatoes, a little bit larger than the size of a cookie dough ball. I use an ice cream scooper. Flatten it to a disk shape and insert the beef and vegetable combo. Bring the edges together to form a ball, ensuring there are no holes or gaps. You can even roll it around to make sure it has a round shape. Roll the ball around in the corn meal until fully coated. Place on a lined baking sheet or on a plate until all balls are rolled. Repeat until all of the balls are rolled out. I like to put mine in the freezer for 10-15 minutes
Heat vegetable oil in a large pot with tall walls. You don’t want the oil splattering everywhere. Once it’s hot enough, at about 350 degrees, gently drop your papas rellenas into the hot oil. Let them cook for about 3 minutes or until golden brown. Use tongs to ensure they’re evenly browned by moving them around, about 1 and a half minutes into the frying process. Drain on a paper towel lined plate before serving.
If you’re trying to stay away from fried foods, you can also feel free to make baked papas rellenas. The first steps of mashing the potatoes, cooking the beef and vegetables, and assembling the papas rellenas will remain the same. The only thing that differs is that you’ll throw them on a baking sheet instead of in hot oil! Preheat your oven to 450° F and bake for 20 to 30 minutes until golden brown. You can air fry the rellenas as well. You brush them with canola oil or spay them with canola oil spray as this will help browning. Air fry for 20 minutes at 380°F until golden brown.
Step by step photos:
- Gather all your ingredients and have them measured, chopped in prep bowls and ready to go.
- 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.
Frequently asked questions:
- Can I freeze the papas rellenas? Yes, you can freeze them before you fry them and store them in an airtight container for up to 3 months. Thaw them out overnight in the refrigerator before frying. You can also freeze them after frying the same way.
- How do I reheat the papas rellenas? Preheat your oven to 350°F. Cover the baking dish with foil and bake for 20 minutes then uncover and bake for another 5-10 minutes or until they have an internal temperature of 145°F. Add about 10 more minutes if frozen.
- What can I do if I have filling left over? The filling is great for tacos or beef burritos so grab some cheese, salsa and veg then enjoy!
Do you want to explore some other Latin recipes? Here are some of the most popular ethnic dishes, their history and ingredients to make at home.
Bistec ecebollado is grilled strips of steak served with soft onions and is delicioso!
Mexican Pork Carnitas: Make this in the slow cooker, like pulled-pork, and then broil on a tray in the oven for some crispy goodness.
Cuban Ropa Vieja: Another slow cooker dish of true comfort food of slow cooked beef served over rice.
Recaito: This is the ingredient used in many Latin soups, stews and black beans. Make is fresh them freeze into cubes for later.
Latin Style Black Beans: If you have never tried these you are missing out and they are so easy!
Shrimp Ceviche: A citrus cured fish or shrimp appetizer with some kick.
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Papas Rellenas - Peruvian Stuffed Potatoes Recipe
Ingredients
Potato dough:
- 2.5 lbs potatoes russets, peeled and cubed
- 1 egg lightly beaten
- 2 tbsp corn starch
- ½ tsp salt
Beef filling:
- 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
To fry rellenos:
- ½ corn meal
- oil for frying
Instructions
Prepare the beef filling:
- 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.
Prepare the potato dough:
- 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.
Fill and fry the rellenas:
- 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.
Notes
Baking:
Preheat your oven to 450° and bake for 20 to 30 minutes until golden brown on a baking tray.
Air frying:
Place in the fry basket and air fry for 20 minutes at 380°F until golden brown.
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