Andes Style Papas Rellenas Recipe

Ingredients for Andes Style Papas Rellenas

• 1 lb potatoes
• Salt & Freshly Ground Black Pepper
• 1 large egg
• 2 hard-boiled eggs, chopped
• Vegetable oil for frying, approximately 1 inch
• 1 lb ground beef
• Onion
• Garlic Cloves
• 1/2 teaspoon paprika
• Stuffed Green Olives
• 1 (14.5 ounce) can diced tomatoes, undrained
• Fresh Parsley
• 1/4 cup chopped fresh cilantro
• Golden Raisin

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.