Papas Rellenas - Peruvian Stuffed Potatoes Recipe

A photo of papas rellenas on a black plate and forks.

Papas Rellenas - Peruvian Stuffed Potatoes Recipe

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

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Course: Appetizer or Main Dish

Cuisine: Peruvian

Keyword: Puerto rican dishes

Prep Time: 40

Cook Time: 1

Total Time: 1 40

Servings: servings

Calories: 256kcal

Author: Analida Braeger

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

If you prefer not to deep fry the rellenas here are some alternate methods. Brushing or spraying with canola oil is optional but will help with browning.
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.

Nutrition