Papas Rellenas
Papas Rellenas are a delightful comfort food featuring a crispy outer shell of mashed potatoes filled with a tasty meat mixture, perfect for family gatherings or as a hearty snack.
Equipment
- Large pot for boiling potatoes
- Skillet for making picadillo
- Potato masher
- Mixing bowl
- Measuring cups and spoons
- Frying pan or deep fryer
- Slotted spoon
- Paper towels for draining
Ingredients
- Potatoes for mashing
- Corn starch
- Sazon seasoning
- Adobo seasoning
- Puerto Rican picadillo (prepared according to recipe)
- Oil for frying
Instructions
- Prepare the Puerto Rican-style Picadillo as per the recipe.
- Peel, chop, and boil the potatoes in salted water until fork tender, about 15 minutes.
- Drain and mash the potatoes until smooth and consistent.
- Mix in corn starch, sazon, and adobo seasoning into the mashed potatoes until it forms a dough-like consistency.
- Using a ½ cup measuring cup, scoop large balls of the potato mixture.
- Flatten each ball gently and fill with a tablespoon or two of picadillo.
- Seal the potato mixture around the filling, ensuring a solid seal to prevent breaking during frying.
- Heat oil in a frying pan and fry the stuffed potatoes until golden brown.
- Drain on paper towels to remove excess oil.
Video
Notes
- Use Starchy Potatoes: Opt for starchy potatoes like Russets for the best texture. They mash well and hold together when fried.
- Seasoning Balance: Adjust the amount of sazon and adobo seasoning to taste. These seasonings are key for authentic flavor but can be overpowering if overused.
- Creating a Solid Seal:Ensure the picadillo is completely encased in the potato mixture. A solid seal prevents the Papas Rellenas from bursting open during frying.
- Oil Temperature Check:The oil should be hot enough (around 350°F) for frying but not smoking. Too hot oil can burn the Papas Rellenas outside while leaving the inside uncooked.
- Frying in Batches:Avoid overcrowding the pan while frying to ensure even cooking and to maintain oil temperature.
- Total Fat: 12-15 g
- Saturated Fat: 2-3 g
- Cholesterol: 25-30 mg
- Sodium: 300-350 mg
- Total Carbohydrates: 30-35 g
- Dietary Fiber: 2-3 g
- Sugars: 2-3 g
- Protein: 10-12 g