👨‍🍳 Instruktioner

1. 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. 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.

   💡 Proffstips: Ensure the potatoes are well-drained to avoid a gummy texture.
3. 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. 4

   Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

   💡 Proffstips: If using lean ground meat, you may need to add a little extra oil.
5. 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. 6

   Let the picadillo filling cool completely. This is crucial to prevent it from making the potato dough too soft.

   💡 Proffstips: You can prepare the picadillo ahead of time and refrigerate it.
7. 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. 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.

   💡 Proffstips: Work with slightly damp hands if the potato dough is too sticky.
9. 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.

   💡 Proffstips: Roll the ball gently to ensure it's smooth and evenly shaped.
10. 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.

    💡 Proffstips: Chilling the formed rellenos helps them hold their shape during frying.
11. 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.

    💡 Proffstips: Do not overcrowd the pot, as this will lower the oil temperature and result in greasy rellenos.
12. 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.

    💡 Proffstips: Serve immediately for the best crispy texture.