Forktionary

Andes Style Papas Rellenas Recipe

Experience the vibrant flavors of Peru and Colombia with this authentic Papas Rellenas recipe! These crispy, deep-fried stuffed potatoes are filled with a savory blend of seasoned ground beef, olives, and hard-boiled eggs. Learn how to create the perfect potato dough, master the flavorful meat filling, and achieve that golden-brown, irresistible crust. This recipe offers a delicious twist with the option to include yuca for extra texture. Serve with a zesty aji or sarza criolla sauce for a complete culinary journey!

Prep Time 30 mins
Cook Time 60 mins
Calories 332.9 kcal
Protein 28g
Rating 4.7 (3 Reviews)
Andes Style Papas Rellenas 99

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Andes Style Papas Rellenas

  • 1 lb potatoes (or 2 lbs if not using yuca)
  • 1 teaspoon salt and 1/2 teaspoon black pepper
  • 1 large egg
  • 2 hard-boiled eggs, chopped
  • 2-3 tablespoons olive oil and 1 inch vegetable oil
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon paprika
  • 1/2 cup chopped green olives
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup raisins (optional)
  • 1 lb yuca
  • 1/2 cup all-purpose flour

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How to Make Andes Style Papas Rellenas

  1. Boil 1 lb potatoes and 1 lb yuca (or 2 lbs potatoes) in a large pot of salted water until soft, about 20 minutes.
  2. Let cool slightly, then peel and mash the potatoes and yuca.
  3. Let the mashed mixture cool to near room temperature.
  4. Add 1 large egg to the mashed potatoes and yuca. Knead until smooth and soft, forming a dough that doesn't stick to your hands.
  5. Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until caramelized and golden, about 5-7 minutes.
  6. Add 1 lb ground beef and 1 (14.5 ounce) can diced tomatoes, undrained. Cook for 5 minutes, breaking up the beef with a wooden spoon.
  7. Stir in 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1/2 cup chopped green olives, 2 hard-boiled eggs, chopped, and 1/4 cup raisins (optional).
  8. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Adjust seasoning as needed.
  9. Take a handful of the potato mixture and flatten in your hand.
  10. Place about 2 tablespoons of the meat filling in the center.
  11. Carefully fold over and pinch closed, forming an oval shape.
  12. Coat each stuffed potato with 1/2 cup all-purpose flour.
  13. Refrigerate for about 20 minutes to firm up.
  14. Heat 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
  15. Carefully fry the rellenas in batches until golden brown, about 3-4 minutes per side.
  16. Remove with a slotted spoon and drain on paper towels.
  17. Serve hot with your favorite aji or sarza criolla sauce.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

9g

Fat

24g

Carbs

8g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Beef & Red Meat Ground Beef Recipes The Americas

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Savory Pies Lunch Main Dish Snacks Beef Potatoes Vegetables South American Ground Beef Colombian Peruvian Meat