Papa Rellena (Stuffed Potato)

Ingredients

• 1.5 lbs Potatoes
• 0.75 lbs Ground Beef
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Aji Amarillo Paste
• 2 large Hard-boiled Eggs
• 1/4 cup Olives
• 2 tbsp Raisins
• 1 cup Vegetable Oil
• 1/2 cup All-Purpose Flour
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Ground Cumin
• 1/2 tsp Oregano

Instructions

1. 1Place the 1.5 lbs Potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and peel them while still warm. Mash the potatoes until smooth.
2. 2Heat 1 tablespoon of the 1 cup Vegetable Oil in a 10-inch skillet over medium heat. Add the 1 medium Onion, chopped, and 2 cloves Garlic, minced, and cook for 5-7 minutes, or until softened. Add the 0.75 lbs Ground Beef and cook, breaking it up with a spoon, for 8-10 minutes, or until browned. Drain off any excess fat.
3. 3Stir the 2 tbsp Aji Amarillo Paste, 1 tsp Salt, 1/2 tsp Pepper, 1/2 tsp Ground Cumin, and 1/2 tsp Oregano into the ground beef mixture. Cook for 1 minute more, stirring constantly. Remove the skillet from the heat and stir in the 2 large Hard-boiled Eggs, chopped, 1/4 cup Olives, chopped, and 2 tbsp Raisins.
4. 4Scoop about 1/4 cup of the mashed potato into your hand and flatten it into a disc. Place about 1 tablespoon of the meat filling in the center of the potato disc. Carefully fold the potato around the filling, pinching the edges to seal, and form it into an oval shape.
5. 5Place the 1/2 cup All-Purpose Flour on a plate. Roll each potato ball in the flour to coat evenly.
6. 6Heat the remaining 1 cup minus 1 tablespoon Vegetable Oil in a 10-inch skillet over medium-high heat until it shimmers, about 350°F (175°C). Carefully place 2-3 potato balls into the hot oil, being careful not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the potato balls with a slotted spoon and place them on a plate lined with paper towels to drain.
7. 7Repeat step 6 with the remaining potato balls. Serve the Papa Rellena hot.

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