Gluten-Free Papa Rellena with Quinoa

Ingredients

• 4 medium Potatoes
• 1 lb Ground Beef
• 1 medium Onion
• 1/2 cup Black Olives
• 2 large Hard Boiled Eggs
• 1 cup Quinoa Flour
• 2 tbsp Aji Amarillo Paste
• 2 cups Vegetable Oil
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Cumin

Instructions

1. 1Place the 4 medium Potatoes in a large heavy-bottomed pot and cover them with water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until a fork can be easily inserted into the potatoes. Drain the potatoes and let them cool slightly until they are comfortable to handle. Peel the potatoes and mash them in a bowl until smooth. Set aside to cool completely.
2. 2While the potatoes are cooling, heat 1 tablespoon of the 2 cups of Vegetable Oil in a 10-inch skillet over medium-high heat. Add the 1 medium Onion, finely chopped, and cook for 5-7 minutes, stirring occasionally, until it is translucent and softened. Add the 1 lb Ground Beef, 2 tbsp Aji Amarillo Paste, 1/2 tsp Cumin, 1 tsp Salt, and 1/2 tsp Pepper to the skillet. Cook, breaking up the ground beef with a spoon, for 8-10 minutes, or until the beef is browned and no pink remains. Drain off any excess fat.
3. 3Stir the 1/2 cup Black Olives, roughly chopped, and the 2 large Hard Boiled Eggs, chopped, into the cooked beef mixture. Cook for 1 minute more, stirring to combine. Remove the skillet from the heat and let the filling cool completely.
4. 4Take about 1/2 cup of the cooled mashed potato and flatten it in your hand. Place about 2 tablespoons of the beef filling in the center. Carefully shape the potato around the filling to form a ball, ensuring the filling is completely enclosed. Repeat with the remaining mashed potato and filling. You should have 4 stuffed potato balls.
5. 5Place the 1 cup Quinoa Flour on a plate. Gently roll each stuffed potato ball in the quinoa flour, making sure it is evenly coated on all sides. Set the coated potato balls aside.
6. 6Pour the remaining 2 cups of Vegetable Oil into a 12-inch high-sided skillet or pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully place 1 or 2 coated potato balls into the hot oil, being careful not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until the potatoes are golden brown and crispy on all sides. Use a slotted spoon to remove the fried papa rellena from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining potato balls.
7. 7Serve the Gluten-Free Papa Rellena hot.

Substitutions

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