Rellenos de Papa
Rellenos de Papa are a beloved Puerto Rican street food, consisting of crispy, golden-brown mashed potato balls stuffed with a savory picadillo (ground meat filling). They offer a delightful contrast of textures and flavors, with a tender interior and a satisfying crunch.
🧂 Ingredients
- 2 lbs Russet potatoes(peeled and cubed)
- 1 lb Ground beef
- 0.5 cup Sofrito
- 2 tbsp Tomato sauce
- 1 packet Sazón seasoning
- 1 tbsp Adobo seasoning
- 0.5 medium Onion(finely chopped)
- 0.5 medium Green bell pepper(finely chopped)
- 3 cloves Garlic(minced)
- 0.33 cup Olives(sliced)
- 2 tbsp Capers(optional)
- 4 tbsp Cornstarch(plus more for coating)
- 1 large Egg(lightly beaten)
- 2 tbsp Butter
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- Oil for frying(such as vegetable or canola oil)
👨🍳 Instructions
- 1
Boil the potatoes in salted water until fork-tender, about 20-25 minutes. Drain them well and return to the pot to let any excess water evaporate.
- 2
Mash the potatoes thoroughly. While still warm, mix in 2 tablespoons of cornstarch, the beaten egg, butter, salt, and pepper until a smooth, pliable dough forms.
💡 Tip: Ensure the potatoes are well-drained to avoid a gummy texture. - 3
For the picadillo filling: Heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and green bell pepper and sauté until softened, about 5 minutes.
- 4
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
💡 Tip: If using lean ground meat, you may need to add a little extra oil. - 5
Stir in the sofrito, tomato sauce, Sazón, Adobo, minced garlic, olives, and capers (if using). Cook for another 5-7 minutes, stirring occasionally, until the flavors meld and the mixture is well combined.
- 6
Let the picadillo filling cool completely. This is crucial to prevent it from making the potato dough too soft.
💡 Tip: You can prepare the picadillo ahead of time and refrigerate it. - 7
Prepare your frying station: Heat about 2-3 inches of oil in a deep pot or Dutch oven to 350°F (175°C). Have a plate lined with paper towels ready.
- 8
Lightly flour your hands with cornstarch. Take about 1/4 cup of the mashed potato dough and flatten it into a disk in your palm. Place a heaping tablespoon of the cooled picadillo filling in the center.
💡 Tip: Work with slightly damp hands if the potato dough is too sticky. - 9
Carefully bring the edges of the potato dough up and around the filling, sealing it completely to form a ball. Ensure there are no gaps where the filling can escape.
💡 Tip: Roll the ball gently to ensure it's smooth and evenly shaped. - 10
Dredge each potato ball in the remaining cornstarch, coating it evenly. Place the formed balls on a plate and refrigerate for at least 30 minutes to help them firm up before frying.
💡 Tip: Chilling the formed rellenos helps them hold their shape during frying. - 11
Carefully lower 3-4 rellenos at a time into the hot oil. Fry for about 5 minutes, turning occasionally, until they are deep golden brown and crispy.
💡 Tip: Do not overcrowd the pot, as this will lower the oil temperature and result in greasy rellenos. - 12
Remove the fried rellenos from the oil with a slotted spoon and place them on the prepared paper towel-lined plate to drain excess oil. Serve hot.
💡 Tip: Serve immediately for the best crispy texture.
💡 Pro Tips
- ✓Ensure the picadillo filling is completely cool before stuffing the potato balls to prevent the dough from becoming too soft.
- ✓Refrigerating the formed rellenos before frying helps them maintain their shape and prevents them from breaking apart.
- ✓Do not overcrowd the frying pot; fry in batches to maintain the oil temperature for optimal crispiness.
🔄 Variations
- Use ground pork, chicken, or turkey instead of beef for the picadillo filling.
- Add a pinch of cumin or oregano to the potato dough for extra flavor.
- Serve with a side of mayoketchup (mayonnaise mixed with ketchup) or mojo de ajo (garlic sauce).