Papa Rellena (Dairy-Free)

Ingredients

• 4 large Potatoes
• about 450 g Ground Beef
• 1 medium Onion
• 2 cloves Garlic
• 2 Hard-boiled Eggs
• 1/2 cup Olives
• 2 tablespoons Raisins
• 1 teaspoon Ground Cumin
• 1 teaspoon Paprika
• 2 tablespoons Vegetable Oil
• 1/2 cup All-Purpose Flour

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 4 large Potatoes in a large heavy-bottomed pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 20-25 minutes, or until the potatoes are fork-tender. Drain the potatoes and mash them in a bowl until smooth. Set aside to cool completely.
2. 2Heat the 2 tablespoons of Vegetable Oil in a 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the 1 medium Onion, chopped, and cook for 5-7 minutes until softened and translucent. Add the 2 cloves Garlic, minced, and cook for 1 minute more until fragrant.
3. 3Add the about 450 g Ground Beef to the skillet with the onions and garlic. Cook, breaking up the meat with a spoon, for 8-10 minutes, until it is completely browned. Pour off any excess fat.
4. 4Stir the cooked ground beef mixture with 1 teaspoon Ground Cumin, 1 teaspoon Paprika, the 1/2 cup Olives, chopped, the 2 tablespoons Raisins, and the 2 Hard-boiled Eggs, chopped. Mix well to combine all the ingredients.
5. 5Take about 1/2 cup of the cooled mashed potato and flatten it in your hand to form a patty. Place about 2 tablespoons of the beef mixture in the center of the potato patty. Carefully fold the potato around the filling and pinch the edges to seal, forming a stuffed potato shape. Repeat with the remaining mashed potato and beef mixture.
6. 6Place the 1/2 cup All-Purpose Flour on a plate. Gently roll each stuffed potato in the flour to coat it lightly. This helps create a crispy exterior.
7. 7Heat 2.54 cm of Vegetable Oil in a large, deep skillet over medium-high heat to 175°C. Carefully place the floured stuffed potatoes into the hot oil, being careful not to overcrowd the pan (fry in batches if necessary). Fry for 5-7 minutes per side, until golden brown and heated through. The internal temperature of the beef filling should reach 71°C.
8. 8Remove the fried Papa Rellena from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Let them rest for 2-3 minutes before serving.

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