Can I use a different type of potato?

While Russet potatoes are traditionally used for their fluffy texture, you can also use Yukon Gold potatoes. However, they may result in a slightly denser Papa Rellena. Avoid using waxy potatoes like red potatoes, as they won't mash smoothly.

What can I substitute for ground beef?

Ground chicken, turkey, or even chorizo can be used as alternatives to ground beef. Just be sure to adjust the cooking time based on the chosen protein. For a vegetarian option, you can use a lentil or mushroom filling.

I don't have aji amarillo paste. What can I use instead?

Aji amarillo paste is a Peruvian yellow chilli pepper paste that adds a unique flavour and colour to the filling. If you can't find it, substitute it with ½ teaspoon of paprika and a pinch of cayenne pepper for a hint of smokiness and heat.

What can I use if I don't have black olives?

Chopped green olives, capers, or even chopped sun-dried tomatoes can substitute for the black olives.

I'm allergic to eggs. Can I still make Papa Rellena?

es, you can omit the eggs from the dough and the filling. The dough might be slightly less moist without the egg yolk, but it should still hold its shape when forming the pockets.

How can I prevent the Papa Rellena from bursting while frying?

Make sure your potato dough is cool before shaping and filling or at least at room temperature. This helps prevent the potatoes from steaming and cracking the exterior during frying. Sealing the pockets securely is also essential. The most crucial ingredient is adding a sweet potato to the mixture to help the potato dough from cracking and also add a bright orange colour.

What oil is best for frying Papa Rellena?

You can use vegetable oil, canola oil, or peanut oil. Ensure the oil is hot enough (around 350°F) before adding the Papa Rellena to prevent it from becoming greasy.

How can I reheat leftover Papa Rellena?

Leftovers can be reheated in the oven at 375°F (190°C) for 10-15 minutes or until heated. You can also reheat them in a skillet with a bit of oil over medium heat until crispy on the outside and warmed through.

What is the traditional way to serve Papa Rellena?

Papa Rellena is typically served as an appetiser or a light main course. A creamy sauce like aji amarillo sauce or huancaína sauce, a side salad, or sliced avocado often accompanies it.

Are there other fillings for Papa Rellena?

Absolutely! Some popular variations include shredded chicken with aji amarillo sauce, sliced beef with a spicy tomato sauce, or even a vegetarian filling with sauteed vegetables and cheese.

What does Papa Rellena mean?

Papa Rellena translates to "stuffed potato" in Spanish. You will find them like potato balls or ovals and it was created by the fusion of spanish colonizers,

Where did Papa Rellena originate?

The exact origin of Papa Rellena is unknown, but it's a staple dish in Peruvian cuisine and is enjoyed throughout Latin American countries.

How to make Peruvian Stuffed Potatoes - Papa Rellena

Name: How to make Peruvian Stuffed Potatoes - Papa Rellena
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: For the Potato Dough: 1 kg potatoes (about 4-5 medium potatoes); 1 sweet potato; 1 egg; 1 teaspoon salt; black pepper; cornstarch (optional); For the Filling: 1 red onion, minced; 1 garlic clove, minced; vegetable oil; 1/4 kg ground beef; 1/4 teaspoon ground cumin; 1 teaspoon aji panka paste (optional, or substitute with ½ teaspoon paprika + pinch of cayenne pepper); salt; black pepper; 12 black olives, chopped; 1/4 cup of sultanas; 2 hard-boiled eggs, peeled and chopped; flour to cover; For Frying: Vegetable oil for frying (enough to fill a large pot halfway)

Description

One of the staples of Peruvian Cooking is Stuffed Potatoes; you will find them in almost any street food. It is one of our favourite Peruvian dishes, and we love the brilliant yellow hue.

Ingredients

Units Scale

For the Potato Dough:
- 1 kg potatoes (about 4-5 medium potatoes)
- 1 sweet potato
- 1 egg
- 1 teaspoon salt
- black pepper
- cornstarch (optional)
For the Filling:
- 1 red onion, minced
- 1 garlic clove, minced
- vegetable oil
- 1/4 kg ground beef
- 1/4 teaspoon ground cumin
- 1 teaspoon aji panka paste (optional, or substitute with 1/2 teaspoon paprika + pinch of cayenne pepper)
- salt
- black pepper
- 12 black olives, chopped
- 1/4 cup of sultanas
- 2 hard-boiled eggs, peeled and chopped
- flour to cover
For Frying:
- Vegetable oil for frying (enough to fill a large pot halfway)

Instructions

Boil the potatoes and sweet potatoes with water and salt over medium heat until they are cooked for 25 minutes or more. Peel the potatoes and mash them. Mix them with the egg, salt, and pepper. Could you let it cool down? This sweet potato would help the potato to remain firm while frying.
Meanwhile, in a saucepan, heat a drizzle of oil and fry the onion and garlic. Add the panka, cumin, and the meat. Fry the spiced beef until it becomes golden brown. Add the olives, sultanas, and hard-boiled eggs.
Divide the potato dough into 12 balls. Press each ball like a mashed potato shell with your floured palm, fill it with the ground beef mixture, and seal it with the potato dough. Roll the stuffed potato into flour.
Heat the oil over medium heat. Fry the potatoes until golden, then flip them carefully to fry the other side until golden crisp. Let them rest over a paper towel to suck the extra oil.
Serve the stuffed potatoes with white rice and salsa criolla. Some others serve them with la huancaina sauce.

Keywords: Papa Rellena, Peruvian Stuffed Potatoes