Papa Rellena with Dairy-Free Ají Amarillo Sauce

Ingredients

• 4 large Russet Potatoes
• 1 lb Ground Beef
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Aji Amarillo Paste
• 1 tsp Ground Cumin
• 0.5 tsp Smoked Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 cups Vegetable Oil
• 0.5 cup Dairy-Free Milk
• 3 whole Aji Amarillo Peppers
• 1 clove Garlic
• 2 tbsp Vegetable Oil
• 1 tbsp Lemon Juice
• 0.25 tsp Salt

Instructions

1. 1Place the 4 large Russet 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 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 spread them out in the pot to cool completely, about 15 minutes.
2. 2While the potatoes are cooling, heat 2 tablespoons of vegetable oil in a 10-inch skillet over medium-high heat (375°F / 190°C). Add the 1 medium Onion, chopped, and 2 cloves Garlic, minced, and cook for 3-5 minutes, until softened. Add the 1 lb Ground Beef and cook, breaking it up with a spoon, for 8-10 minutes, until browned. Drain off any excess fat. Stir in the 2 tablespoons Aji Amarillo Paste, 1 teaspoon Ground Cumin, 0.5 teaspoon Smoked Paprika, 1 teaspoon Salt, and 0.5 teaspoon Black Pepper. Cook for 1 minute more, stirring constantly, until fragrant. Remove from heat and let the beef mixture cool slightly.
3. 3Take about 1/2 cup of the cooled mashed potato and flatten it in your hand. Place about 2 tablespoons of the ground beef mixture in the center. Carefully fold the potato around the filling and gently shape it into an oval or football shape, ensuring the filling is completely enclosed. Repeat with the remaining mashed potato and beef mixture to make 4 stuffed potatoes.
4. 4Pour the 2 cups of Vegetable Oil into a deep fryer or a large, heavy-bottomed pot, ensuring it is no more than one-third full. Heat the oil over medium-high heat to 350°F (175°C). Carefully lower 2 stuffed potatoes into the hot oil using a slotted spoon or spider strainer. Fry for 5-8 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the fried potatoes with the slotted spoon and place them on a wire rack set over a baking sheet to drain. Repeat with the remaining 2 stuffed potatoes.
5. 5While the potatoes are frying, prepare the sauce. Combine the 3 whole Aji Amarillo Peppers (stems removed), 1 clove Garlic, 0.5 cup Dairy-Free Milk, 2 tablespoons Vegetable Oil, 1 tablespoon Lemon Juice, and 0.25 teaspoon Salt in a blender. Blend on high speed until completely smooth and creamy, about 1-2 minutes. Taste and add a pinch more salt if desired.
6. 6Serve the 4 hot, crispy papa rellena immediately with the dairy-free aji amarillo sauce on the side for dipping.

Substitutions

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