Papas Rellenas (Stuffed Potatoes)

By garciamoss

Ingredients

• For the Dough:
• 8-10 medium potatoes
• Oil for frying (vegetable, canola, corn)
• 6 medium Russet potatoes
• Salt to taste
• Water (enough to cover the potatoes)
• For the Filling:
• 1 tablespoon olive oil
• 1/2 cup seedless tomatoes, chopped
• 2 green onions (white part only), chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground cumin
• 1 envelope Sazón Goya (you can also use 1 teaspoon Triguisar, food coloring, achiote powder)
• Salt and pepper to taste
• 1/2 lb lean ground beef
• 1 boiled egg, chopped (optional)
• 1/4 cup cooked white rice (optional)
• For the Batter:
• 3 large eggs
• 1/4 cup all-purpose flour
• Salt to taste

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Peel and cut the potatoes into small cubes. Put them in a pot, cover them with enough water and add salt. Cover and cook for about 20-25 minutes on medium heat or until soft.

2. Once the potatoes are cooked, drain them and put them back on the stove for about 1 minute to evaporate the excess liquid. Then put them in a large container and mash them. Put them aside and let them cool. Once cooled, knead them with your hand to make a smooth dough.

3. To make the guiso, heat oil in a large pan, add the tomato, green onion and garlic and cook on medium heat for about 5-7 minutes or until the vegetables soften. Then, add the ground cumin, the Sazón, and salt and pepper and cook for 1-2 more minutes.

4. Add the ground beef to the guiso and break it up with the help of a spatula. Cook the meat thoroughly. Taste for seasoning and add salt if necessary.

5. To make stuffed potatoes with boiled egg and rice (optional): Mix half of the amount of ground beef with the boiled egg and cooked rice.

6. To make the potatoes, put a small ball of potato in the center of a tortilla press covered with plastic and press to flatten it. You can also put the small ball of potato between two pieces of plastic and flatten it with a small saucepan, a dish or even your hands.

7. Add two tablespoons of filling to the flattened potato mixture and close it up with the help of the plastic bag making sure all the filling stays inside. Finish rounding up the dough with the help of your bare hands until you end up with a perfect ball. Repeat this process until you run out of potato and/or filling.

8. In a small bowl beat the eggs with the flour and salt.

9. Carefully cover each ball, one by one, with the batter and fry in enough oil at 350ºF (180ºC) for about 10 minutes or until golden brown. Remove them from the oil and let them drain on paper towels.

12. Serve them hot or cold with Colombian hot sauce or Colombian green hot sauce.