Papa Rellena (Peruvian Stuffed Potatoes)

Ingredients

• 2 lbs Yellow potatoes
• 1 lb Ground beef
• 1 medium Onion
• 2 cloves Garlic
• 2 Hard-boiled eggs
• 0.5 cup Black olives
• 0.25 cup Raisins
• 0.5 cup All-purpose flour
• 3 cups Vegetable oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 tsp Ground cumin
• 1 tbsp Aji Panca paste

Instructions

1. 1Place the 2 lbs of Yellow potatoes in a large pot and cover with water. Boil them until they are tender when pierced with a fork, about 20-25 minutes. Drain the potatoes, then peel them while they are still warm. Mash the potatoes until smooth.
2. 2While the potatoes are boiling, heat a 10-inch skillet over medium-high heat. Add the 1 lb of Ground beef and cook, breaking it up with a spoon, until it is browned, about 5-7 minutes. Drain off any excess fat.
3. 3Add the 1 medium Onion, chopped, and the 2 cloves Garlic, minced, to the skillet with the ground beef. Sauté until the onion is softened, about 3-5 minutes.
4. 4Stir in the 1 tbsp Aji Panca paste, 0.5 tsp Ground cumin, 0.5 tsp Salt, and 0.25 tsp Black pepper. Cook for 1 minute more, stirring constantly. Remove the skillet from the heat. Stir in the 2 Hard-boiled eggs, chopped, the 0.5 cup Black olives, sliced, and the 0.25 cup Raisins.
5. 5Take about 1/2 cup of the mashed potatoes and flatten it into a disk in the palm of your hand. Place about 2 tablespoons of the beef filling in the center of the potato disk. Carefully fold the potato around the filling, pressing to seal, and shape it into a ball or oval. Repeat this process until all the filling and potatoes are used.
6. 6Place the 0.5 cup All-purpose flour on a plate. Gently roll each stuffed potato in the flour to coat evenly.
7. 7Heat the 3 cups of Vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).
8. 8Carefully place 3-4 flour-coated stuffed potatoes into the hot oil using a slotted spoon. Fry until they are golden brown and crispy, about 3-5 minutes. Use a slotted spoon to remove the fried potatoes from the oil and place them on a plate lined with paper towels to drain. Repeat with the remaining stuffed potatoes.
9. 9Serve the Papa Rellena hot.

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