Papas Rellenas (Venezuelan Stuffed Potatoes)

🧂 Ingredients

• 1 kg Potatoes(Russet or Yukon Gold potatoes work best for mashing.)
• 300 g Ground beef
• 1 medium Yellow onion(Finely chopped.)
• 2 cloves Garlic(Minced.)
• 1 tablespoon Tomato paste
• 1 teaspoon Cumin
• 1/2 teaspoon Oregano(Dried.)
• to taste Salt
• to taste Black pepper
• 2 large Eggs(For the egg wash.)
• 1/2 cup All-purpose flour(For dredging.)
• 1.5 cups Breadcrumbs(Panko breadcrumbs are recommended for extra crispiness.)
• for frying Vegetable oil(Enough for at least 2 inches depth in your pot.)

👨‍🍳 Instructions

1. 1

   Prepare the potatoes: Peel the potatoes, cut them into uniform chunks, and place them in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil over high heat. Reduce heat to medium and simmer until fork-tender, about 20-25 minutes. Drain thoroughly and return to the hot pot for 1-2 minutes to evaporate any excess moisture. Mash the potatoes until smooth, ensuring no lumps remain. Let cool slightly.

   ⏱️ 30 minutes
2. 2

   Make the meat filling: While the potatoes are boiling, heat 1 tablespoon of oil in a skillet over medium-high heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain off any excess grease. Stir in the tomato paste, cumin, oregano, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat and let cool completely.

   ⏱️ 20 minutes
3. 3

   Assemble the papas rellenas: Take a portion of the mashed potato (about the size of a golf ball) and flatten it in your palm. Place about 1-2 tablespoons of the cooled meat filling in the center. Carefully enclose the filling with the potato, shaping it into a smooth, oval or ball shape. Ensure the filling is completely sealed within the potato to prevent it from leaking out during frying. Repeat with the remaining potato and filling.

   ⏱️ 15 minutes
4. 4

   Bread and fry: Set up a breading station with three shallow dishes: one with flour, one with the beaten eggs (whisked with a splash of water), and one with the breadcrumbs. Dredge each potato ball first in flour, shaking off any excess. Then dip it into the egg wash, ensuring it's fully coated. Finally, roll it generously in breadcrumbs, pressing gently to adhere. Heat vegetable oil in a deep pot or Dutch oven to 175°C (350°F). Carefully place 2-3 papas rellenas into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until deep golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining papas rellenas.

   ⏱️ 20 minutes

💡 Pro Tips

• ✓Ensure the meat filling is completely cooled before stuffing the potatoes to prevent the potato from becoming too soft.
• ✓Make sure the potato completely seals the meat filling to avoid any leaks during frying.
• ✓For extra crispiness, use panko breadcrumbs.
• ✓Serve hot with your favorite dipping sauce, like aji amarillo or a simple ketchup.
• ✓Papas Rellenas are a beloved Venezuelan street food, perfect as an appetizer or a hearty snack.

🔄 Variations

• Add shredded cheese (like mozzarella or white cheddar) to the meat filling.
• Substitute shredded cooked chicken for the ground beef in the filling.
• Incorporate finely chopped hard-boiled eggs into the meat filling for an 'a la carcel' style.

🥗 Nutrition

Per serving