Papa Rellena

Papas Rellenas (stuffed potatoes) are a beloved comfort food across Latin America. These crispy, golden potato balls are filled with a savory mixture of seasoned meat, vegetables, and sometimes eggs or olives! Then they are deep fried for a crispy crust. Perfect for gatherings, family dinners, or whenever you have potatoes to stuff!

Yield: Makes 8–10 stuffed potatoes
Prep Time: 30 minutes
Cook Time: 40 minutes
Special Equipment: Deep frying pan or Dutch oven, potato masher, slotted spoon

Ingredients

• 2 lbs potatoes, cholas, yellow, or your favorite variety

• Salt (to taste)

• 1 tsp achiote powder, for color & flavor

• 1 lb ground or minced meat, such as beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 bell pepper, diced

• 1 tomato, diced

• ½ cup peas, optional

• 1 carrot, finely diced, optional

• ½ tsp cumin

• Salt & pepper, to taste

• 1 hard-boiled egg, chopped, optional

• ¼ cup olives, chopped, optional

• Oil, for frying, enough to submerge the potatoes

• 1 cup flour

• Water, enough to mix with flour for a pancake batter consistency

Directions

1. Prepare the mashed potatoes: Boil the peeled potatoes in salted water until they are very soft. Drain them and crush them to form a puree. Add the achiote and season with salt to taste.

2. Prepare the filling: In a small frying pan, a sauté with the onion, garlic, pepper and tomato. Add the ground meat and season with salt, pepper and cumin. Cook until the meat is cooked. Add the peas, carrot and other ingredients if you use them.

3. Form the potatoes: Take a portion of the mashed potatoes, form a kind of disc. Place a tablespoon of the filling in the center and close it forming an oval. Add a spoonful of the meat mixture, then carefully wrap it with the potato disc. Make sure it is well sealed.

4. Batter the potatoes: Combine the flour with enough water for a pancake consistency. Season with 1 tsp salt, pepper, achiote powder, and annatto oil.

5. Fry the stuffed potatoes: Toss each Papa Rellena in the batter to coat, drip the excess, then carefully place in a pot with preheated oil. Fry the balls in plenty of hot oil until they are golden and crispy on all sides.

6. Serve: Remove the potatoes and place them on absorbent paper to remove excess fat. Served hot, alone or accompanied by a sauce or salad.