Papa Rellena (Egg-Free)

Ingredients

• about 910 g Yellow Potatoes
• about 450 g Ground Beef
• 1 Onion, chopped
• 3 cloves Garlic, minced
• 2 tbsp Aji Panca Paste
• 1/4 cup Raisins
• 1/4 cup Olives, chopped
• 1 tsp Ground Cumin
• For frying Vegetable Oil
• 1/2 cup All-Purpose Flour
• 2 tbsp Cornstarch
• 1/2 cup Water
• To taste Salt and Pepper

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

Instructions

1. 1Place the about 910 g Yellow Potatoes in a large pot and cover with cold water. Bring to a boil and cook for 20-25 minutes, or until fork-tender. Drain the potatoes, let them cool slightly, then peel them. Mash the peeled potatoes until smooth, then season with salt and pepper to taste.
2. 2While the potatoes are boiling, heat 1 tablespoon of vegetable oil in a 25.4 cm skillet over medium-high heat. Add the about 450 g Ground Beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess fat.
3. 3Add the 1 Onion, chopped, and 3 cloves Garlic, minced, to the skillet with the beef. Cook for 3-5 minutes, stirring occasionally, until the onion is softened. Stir in the 2 tbsp Aji Panca Paste, 1/4 cup Raisins, 1/4 cup Olives, chopped, 1 tsp Ground Cumin, and salt and pepper to taste. Cook for another 2-3 minutes, stirring, until the flavors have combined.
4. 4In a small bowl, whisk together the 1/2 cup All-Purpose Flour, 2 tbsp Cornstarch, and 1/2 cup Water until smooth. This will be your dredging mixture.
5. 5Take about 1/2 cup of the mashed potato and flatten it in the palm of your hand. Place about 2 tablespoons of the beef filling in the center. Carefully shape the potato around the filling to form an oval, ensuring the filling is completely enclosed. Repeat with the remaining mashed potato and beef filling.
6. 6Pour enough vegetable oil into a large, heavy-bottomed pot or deep fryer to reach a depth of about 7.62 cm. Heat the oil over medium-high heat to 175°C.
7. 7Carefully place 2-3 stuffed potatoes into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until golden brown and heated through. Use a slotted spoon to remove the fried potatoes and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining stuffed potatoes.
8. 8Serve the Papa Rellena hot.

Substitutions

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