📝 About This Recipe
Originating from the vibrant streets of Lima, Papa Rellena is a quintessential Peruvian comfort food that marries a silky, golden potato crust with a savory, spiced beef heart. Each bite offers a satisfying contrast between the crispy exterior and the rich, umami-packed filling of raisins, olives, and hard-boiled eggs. It is a testament to Peru's culinary soul, blending indigenous tubers with Spanish-influenced seasonings like aji panca.
🥗 Ingredients
The Potato Dough
- 2 pounds Yukon Gold or Russet potatoes (peeled and halved)
- 2 tablespoons All-purpose flour (plus extra for dusting)
- 1 Egg (beaten, to bind the dough)
- 1 teaspoon Salt (to taste)
The Savory Filling (Pino)
- 1/2 pound Ground beef (lean, 90/10 preferred)
- 1 medium Red onion (finely diced)
- 1 tablespoon Garlic paste (or 3 cloves minced)
- 2 tablespoons Aji Panca paste (Peruvian mild red pepper paste)
- 1/2 teaspoon Cumin (ground)
- 2 Hard-boiled eggs (cut into 6 wedges each)
- 6 Botija olives (pitted and halved; or Kalamata)
- 2 tablespoons Raisins (soaked in warm water for 5 mins)
- 2 cups Vegetable oil (for frying)
Salsa Criolla (Topping)
- 1 small Red onion (sliced into very thin feathers)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Cilantro (chopped)
👨🍳 Instructions
-
1
Place the potatoes in a large pot of salted water. Bring to a boil and cook for 20-25 minutes until tender but not falling apart.
-
2
While potatoes cook, heat 1 tablespoon of oil in a skillet over medium heat. Sauté the diced onions until translucent, about 5 minutes.
-
3
Add the garlic paste and aji panca paste to the skillet. Cook for 2 minutes until fragrant and the oil starts to separate from the paste.
-
4
Add the ground beef, cumin, salt, and pepper. Brown the meat thoroughly, breaking it up with a wooden spoon. Stir in the raisins and remove from heat. Set aside to cool.
-
5
Once the potatoes are done, drain them and mash them immediately while hot using a potato ricer for the smoothest texture.
-
6
Let the mashed potatoes cool slightly. Add the beaten egg, 2 tablespoons of flour, and salt. Knead gently until a smooth, non-sticky dough forms.
-
7
Divide the potato dough into 6 equal portions (about the size of a large lemon). Dust your hands with flour.
-
8
Take one portion of dough and flatten it in your palm to create a well. Place a spoonful of the beef mixture, one olive half, and one egg wedge in the center.
-
9
Carefully fold the edges of the potato dough over the filling, sealing it completely. Shape it into an oblong, football-like oval. Repeat for all portions.
-
10
Lightly dredge each stuffed potato in a thin layer of flour, shaking off any excess. This ensures a crispy crust.
-
11
Heat the 2 cups of oil in a deep frying pan to 350°F (175°C). The oil should be deep enough to come halfway up the sides of the potatoes.
-
12
Fry the potatoes in batches for 3-4 minutes per side, turning carefully with a slotted spoon, until they are deep golden brown and crispy.
-
13
Drain the finished Papa Rellenas on paper towels to remove excess oil.
-
14
Prepare the Salsa Criolla by mixing the sliced onions, lime juice, cilantro, and a pinch of salt in a small bowl.
-
15
Serve the Papa Rellenas hot, topped generously with the zesty Salsa Criolla.
💡 Chef's Tips
For the best texture, use a potato ricer; it prevents lumps and ensures the dough is light rather than gummy. Ensure the filling is completely cooled before stuffing, or the steam will cause the potato shell to break during frying. If the potato dough feels too sticky, add an extra tablespoon of flour, but don't overwork it or it will become tough. Use a high-smoke point oil like canola or vegetable oil to achieve that perfect golden-brown crust without burning.
🍽️ Serving Suggestions
Serve with a side of Salsa Criolla (onion relish) to cut through the richness of the fried potato. Pair with a glass of ice-cold Chicha Morada (Peruvian purple corn drink) for a truly authentic experience. Add a side of Huancaína sauce (spicy cheese sauce) for those who enjoy an extra kick of creaminess and heat. These make a great starter followed by a classic Peruvian Lomo Saltado.