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Papa Rellena
Peruvian stuffed potato - a crispy, golden-fried potato shell encasing a savory spiced beef picadillo filling. A beloved street food classic.
đ§ Ingredienser
- 1 kg Potatoes(Yukon Gold or Russet are good choices for mashing)
- 300 g Ground beef
- 1 Yellow onion(finely chopped)
- 2 Hard-boiled eggs(chopped)
- 16 Black olives(pitted and halved)
- 1 tsp Ground cumin
- 2 tbsp AjĂ panca paste(a smoky Peruvian chili paste)
- 1/2 cup All-purpose flour(for dusting the filling)
- 1.5 cup Breadcrumbs(Panko breadcrumbs recommended for extra crispiness)
- 2 Eggs(beaten, for dredging)
- 4 cups Vegetable oil(for frying (enough for 2-3 inches depth))
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Prepare the potato dough: Peel the potatoes and cut them into uniform chunks. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 20-25 minutes. Drain the potatoes thoroughly and return them to the hot, empty pot for 1-2 minutes over low heat to evaporate any excess moisture. Mash the potatoes until completely smooth, ensuring no lumps remain. Season generously with salt and pepper. Let the mashed potatoes cool completely to room temperature, then refrigerate for at least 30 minutes until firm and pliable.
â±ïž 45 minutes (includes cooling time) - 2
Make the picadillo filling: While the potatoes are cooling, heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat. Stir in the cumin and ajà panca paste, cooking for another minute until fragrant. Remove from heat. Stir in the chopped hard-boiled eggs and halved olives. Season the filling with salt and pepper to taste. Let it cool completely.
â±ïž 20 minutes - 3
Assemble the papas rellenas: Take a portion of the cooled mashed potato (about 1/2 cup) and flatten it in your palm. Create a well in the center. Place about 2 tablespoons of the picadillo filling into the well. Carefully fold the potato dough around the filling, sealing it completely to form an oval or football shape. Ensure there are no cracks or openings. Lightly dust each formed papa rellena with flour.
â±ïž 25 minutes - 4
Bread and fry: Set up a dredging station with the beaten eggs in one shallow dish and the breadcrumbs in another. Dip each floured papa rellena first into the beaten eggs, ensuring it's fully coated, then transfer it to the breadcrumbs, pressing gently to adhere. Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F). Carefully lower 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.
â±ïž 20 minutes
đĄ Proffstips
- âEnsure the mashed potato is completely dry and cool before shaping. This is crucial for easy handling and to prevent the papas rellenas from breaking apart during frying.
- âSeal the potato dough around the filling very well. Any gaps can cause the filling to leak out during frying, or worse, cause the papa rellena to burst.
- âServe immediately while hot and crispy. They are traditionally served with salsa criolla (a Peruvian onion relish) or a simple lime wedge.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a lighter filling, substitute shredded cooked chicken for the ground beef.
- Add a cube of cheese (like mozzarella or queso fresco) in the center of the filling for a cheesy surprise.
- For a vegetarian option, use a filling of sautéed mushrooms, vegetables, and quinoa.