Papa Rellena (Stuffed Potato)

Ingredients

• 2 lb Russet potatoes
• 1 lb Ground beef
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Aji Amarillo paste
• 1/2 cup Peas
• 1/2 cup Carrots
• 1/4 cup Vegetable oil
• 1/2 cup All-purpose flour
• 1/4 cup Plant-based milk
• 1 cup Breadcrumbs (gluten-free)
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Cumin

Instructions

1. 1Place the 2 lb Russet potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and return them to the pot. Mash the potatoes until smooth, then stir in the 1 tsp Salt and 1/2 tsp Pepper.
2. 2While the potatoes are boiling, heat the 1/4 cup Vegetable oil in a 10-inch skillet over medium-high heat. Add the medium Onion, chopped, and cook until softened, about 5 minutes. Add the 2 cloves Garlic, minced, and cook for 1 minute more until fragrant.
3. 3Add the 1 lb Ground beef to the skillet and cook, breaking it up with a spoon, until browned, about 8-10 minutes. Drain off any excess fat.
4. 4Stir the 2 tbsp Aji Amarillo paste, 1/2 cup Peas, 1/2 cup Carrots, 1/2 tsp Cumin, and an additional 1/4 tsp Salt into the ground beef mixture. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally, until the vegetables are tender.
5. 5In a shallow bowl, place the 1/2 cup All-purpose flour. In another shallow bowl, pour the 1/4 cup Plant-based milk. In a third shallow bowl, place the 1 cup Breadcrumbs. Take about 1/2 cup of the mashed potato mixture and flatten it in your palm. Place about 2 tablespoons of the meat filling in the center of the potato. Carefully fold the potato around the filling and shape it into an oval, ensuring the filling is completely enclosed.
6. 6Repeat step 5 with the remaining mashed potato and meat filling. Once all papa rellenas are formed, dredge each one first in the 1/2 cup All-purpose flour, then dip it into the 1/4 cup Plant-based milk, and finally coat it thoroughly with the 1 cup Breadcrumbs.
7. 7Heat 1 inch of vegetable oil in a 12-inch deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place 3-4 coated papa rellenas into the hot oil, being careful not to overcrowd the pan. Fry for 4-6 minutes per side, until golden brown and heated through. Use a slotted spoon to remove the papa rellenas from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
8. 8Serve the papa rellenas hot.

Substitutions

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