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Recipe For Papa Rellena De Puerto Rico

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Description

Papa Rellena is a popular dish in Puerto Rico, which translates to "stuffed potato." It is a deep-fried dish that is crispy on the outside and filled with a savory beef mixture on the inside. This dish is perfect for a snack or as a main course, served with a side salad.

Prep time: 45 minutes

Cook time: 30 minutes

Ingredients

  • 4 large potatoes
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup beef broth
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 cup vegetable oil

Equipment

  • Large pot
  • Large skillet
  • Large mixing bowl
  • Slotted spoon
  • Plate lined with paper towels

Method

  1. Peel the potatoes and boil them in a large pot of salted water until tender, about 20 minutes.
  2. Drain the potatoes and mash them with a potato masher or fork until smooth.
  3. In a large skillet, cook the ground beef over medium-high heat until browned, about 5-7 minutes.
  4. Add the onion and garlic to the skillet, and cook until the onion is translucent, about 3-4 minutes.
  5. Add the cumin, oregano, salt, and black pepper to the skillet, and stir to combine.
  6. Add the beef broth to the skillet, and stir to combine. Bring the mixture to a simmer, and cook until most of the liquid has evaporated, about 10-15 minutes.
  7. Remove the skillet from the heat and let the beef mixture cool slightly.
  8. In a large mixing bowl, combine the mashed potatoes, breadcrumbs, and egg. Mix well to combine.
  9. Scoop about 1/4 cup of the potato mixture into your hand and flatten it out into a disk. Place about 2 tablespoons of the beef mixture in the center of the disk.
  10. Form the potato mixture around the beef mixture to enclose it completely. Repeat with the remaining potato and beef mixture.
  11. Heat the vegetable oil in a large pot or deep-fryer to 375°F.
  12. Using a slotted spoon, carefully lower the potato balls into the hot oil, in batches if necessary. Fry until golden brown, about 3-4 minutes.
  13. Remove the potato balls from the oil with a slotted spoon and place them on a plate lined with paper towels to drain.
  14. Serve the Papa Rellena hot with your choice of dipping sauce.

Notes

Papa Rellena can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. To reheat, place the Papa Rellena in a preheated 350°F oven for 10-15 minutes, or until heated through.

Nutrition Info

Each Papa Rellena contains approximately 300 calories, 20 grams of fat, 20 grams of carbohydrates, and 10 grams of protein.

Recipes FAQ

What can I use instead of ground beef?

You can use ground pork, chicken, or turkey instead of ground beef in this recipe.

Can I bake the Papa Rellena instead of frying it?

Yes, you can bake the Papa Rellena in a preheated 375°F oven for 20-25 minutes, or until golden brown.

What kind of dipping sauce do you recommend?

You can serve the Papa Rellena with your choice of dipping sauce, such as salsa, hot sauce, or chimichurri sauce.

Recipe Tips

  • Make sure the beef mixture is not too wet, or it will make the potato balls soggy.
  • Use a slotted spoon to remove the Papa Rellena from the hot oil to prevent the oil from splashing.
  • Let the Papa Rellena cool for a few minutes before serving to prevent burns.

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