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Papas Rellenas Recipe

/ Appetizers & Snacks / By

Papas rellenas are beloved Latin American comfort food featuring creamy mashed potato shells filled with savory seasoned meat, then breaded and fried until golden and crispy.

These stuffed potato croquettes originated in Peru but have become popular throughout Latin America with regional variations.

The contrast between crispy exterior, fluffy potato, and flavorful beef filling creates irresistible combination perfect for appetizers, snacks, or main courses that satisfy crowds at gatherings.

Ingredients and How to Make Papas Rellenas

how to make papas rellenas

Essential Ingredients

For Potato Shells (Makes 12-14 balls):

  • 3 lbs russet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1 egg yolk
  • 1/4 cup cornstarch or flour
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

For Meat Filling (Picadillo):

  • 1 lb ground beef
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 cup raisins (optional)
  • 2 hard-boiled eggs, chopped
  • 1/4 cup green olives, chopped
  • Salt and pepper to taste

For Breading and Frying:

  • 2 eggs, beaten
  • 2 cups breadcrumbs (panko or regular)
  • Vegetable oil for frying (about 2 quarts)

Preparation and Assembly Instructions

step papas rellenas

Potato preparation (30 minutes):

  1. Boil potato cubes in salted water 15-20 minutes until very tender
  2. Drain thoroughly and return to pot over low heat 2 minutes to evaporate excess moisture
  3. Mash potatoes until completely smooth with no lumps
  4. Mix in butter, egg yolk, cornstarch, salt, and pepper while still warm
  5. Let potato mixture cool to room temperature before handling
  6. Refrigerate 30 minutes for easier shaping

Filling preparation (20 minutes):

  1. Brown ground beef in large skillet over medium-high heat, breaking into small crumbles
  2. Add diced onion, garlic, and bell pepper, cooking until softened
  3. Stir in tomato paste, cumin, paprika, salt, and pepper
  4. Add raisins if using and cook 2-3 minutes
  5. Remove from heat and fold in chopped hard-boiled eggs and olives
  6. Cool filling completely before assembling

Assembly process:

  1. Scoop 1/3 cup potato mixture and flatten into disk in palm of hand
  2. Place 2 tablespoons filling in center
  3. Carefully wrap potato around filling, sealing edges completely
  4. Roll into smooth ball or oval shape
  5. Place on baking sheet and repeat with remaining ingredients
  6. Refrigerate shaped balls 30 minutes to firm up

Breading and frying (30 minutes):

  1. Set up breading station with beaten eggs and breadcrumbs in separate shallow dishes
  2. Roll each potato ball in egg, coating completely
  3. Roll in breadcrumbs, pressing gently to adhere
  4. Heat oil to 350°F (175°C) in large deep pot
  5. Fry 3-4 balls at a time, 4-5 minutes until deep golden brown
  6. Turn occasionally for even browning
  7. Drain on paper towel-lined plate
  8. Serve hot with dipping sauce

Conclusion

Papas rellenas combine simple ingredients into impressive dishes that satisfy through contrasting textures and well-balanced flavors.

Success depends on properly prepared potato shells, flavorful filling, and careful frying technique that creates golden crispy exterior.

Whether serving as appetizers or main courses, these stuffed potato balls deliver authentic Latin American flavors while offering flexibility for advance preparation and customization.

Master the basic technique then explore regional variations and personal touches that make papas rellenas signature dish in your cooking repertoire.

Jennifer Glover
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