Dairy-Free Papa Rellena (Stuffed Potatoes)

Ingredients

• 6 Russet potatoes
• 1 lb Ground beef
• 1/2 Red onion, finely chopped
• 2 cloves Garlic, minced
• 2 tbsp Aji Panca paste
• 3 tbsp Vegetable oil
• 1/2 cup Olives, chopped
• 1/4 cup Raisins
• 1 tsp Cumin
• 1/2 tsp Oregano
• 1/2 cup Dairy-free milk
• 1/2 cup All-purpose flour
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Place the 6 Russet potatoes in a large pot and cover them with cold water. Bring to a boil over high heat and cook for 20-25 minutes, or until a fork can be easily inserted into the potatoes. Drain the potatoes, let them cool slightly until you can handle them, then peel them. Mash the peeled potatoes in a large bowl until smooth. Gradually mix in the 1/2 cup of dairy-free milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until fully combined. Set the mashed potato mixture aside to cool completely.
2. 2In a 12-inch skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the 1 lb of ground beef and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. Drain any excess fat from the skillet.
3. 3Add the 1/2 red onion, finely chopped, and the 2 cloves garlic, minced, to the skillet with the ground beef. Cook, stirring occasionally, for 3-4 minutes, until the onion is softened and the garlic is fragrant.
4. 4Stir in the 1/2 cup of olives, chopped, the 1/4 cup of raisins, the 2 tablespoons of Aji Panca paste, 1 teaspoon of cumin, and 1/2 teaspoon of oregano. Cook for 5 minutes, stirring frequently, until the mixture is well combined and heated through.
5. 5Take about 1/2 cup of the cooled mashed potato mixture and flatten it in the palm of your hand to form a disc about 1/2-inch thick. Place about 2 tablespoons of the ground beef filling in the center of the potato disc.
6. 6Carefully fold the edges of the potato disc around the filling, gently shaping it to enclose the filling completely and form a ball or oval. Repeat this process with the remaining mashed potato mixture and ground beef filling.
7. 7In a deep fryer or large heavy-bottomed pot, heat the remaining 1 tablespoon of vegetable oil over medium-high heat until it reaches 350°F (175°C).
8. 8Place the 1/2 cup of all-purpose flour on a plate. Gently roll each shaped potato in the flour, ensuring it is lightly and evenly coated.
9. 9Carefully lower 2-3 floured stuffed potatoes into the hot oil, making sure not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the fried potatoes from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining stuffed potatoes.

Substitutions

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