Papas Rellenas Recipe

Potatoes: The main base of the dish, mashed to create a soft shell for the filling.

Ground beef: The filling inside the potatoes, cooked with spices for flavor.

Onion: Adds sweetness and depth when cooked with the beef.

Garlic: Gives a nice aroma and taste to the beef mixture.

Cumin: A warm spice that adds earthiness to the filling.

Paprika: Adds a mild smoky flavor and a bit of color.

Flour: Used to coat the potato balls before frying to help the egg and breadcrumbs stick.

Eggs: Beaten eggs help the breadcrumbs stick to the potato balls.

Breadcrumbs: Create a crispy outer layer when fried.

Salt and pepper: Basic seasonings to bring out all the flavors.

Vegetable oil: Used for frying the papas rellenas until golden and crispy.

One of the trickiest parts of this Papas Rellenas recipe is shaping the mashed potatoes around the beef filling to make a nice, tight ball. Here’s how I like to do it so the filling doesn’t spill out while frying:

1. Start with a handful of mashed potatoes that’s not too big or too small—about the size of a baseball works well.
2. Flatten the mashed potatoes in your palm to make a little round “pancake.”
3. Place a spoonful of the cooked beef mixture right in the center.
4. Slowly bring the edges of the mashed potatoes up and around the filling, gently pressing as you go.
5. Pinch the edges together tightly so the filling is completely sealed inside.
6. Roll the ball gently between your hands to smooth it out and make sure there are no cracks.

Doing this step carefully helps keep the filling inside while frying, so you get a perfect golden crust without any leaks. If the mashed potatoes aren’t sealed well, the beef can escape into the oil, making a mess and losing some of that tasty filling.

When I first tried this, I didn’t pinch the edges tightly enough, and the filling oozed out during frying. It was a little disappointing, but I learned to be patient and gentle. Also, if your mashed potatoes feel too soft or sticky, chilling them in the fridge for a bit can make shaping easier. That’s a little trick I use now whenever I make Papas Rellenas or anything similar.

Once you get the hang of this, shaping the balls becomes almost fun, and you’ll be proud of how neat and delicious they turn out!

• potatoes - Substitute with sweet potatoes: Sweet potatoes provide a slightly sweeter flavor and a similar texture when mashed.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned similarly to ground beef.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity for taste.

• cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor profile to cumin.

• paprika - Substitute with chili powder: Chili powder can add a similar color and a bit of heat, though it may be spicier.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent similar to flour, though it may result in a slightly different texture.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) can be used as a vegan alternative to eggs.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture to breadcrumbs.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami.

• vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the potato balls to cool completely after frying. This ensures that they maintain their shape and texture during storage.

• Place the cooled papas rellenas on a baking sheet lined with parchment paper, making sure they are not touching each other. This prevents them from sticking together.

• Transfer the baking sheet to the freezer and let the potato balls freeze until solid, which usually takes about 2-3 hours. This step is crucial for maintaining their structure.

• Once frozen, remove the papas rellenas from the baking sheet and place them in a resealable freezer bag or airtight container. Label the bag or container with the date to keep track of their freshness.

• For storing in the refrigerator, place the cooled potato balls in an airtight container. They can be kept in the fridge for up to 3 days.

• When ready to reheat, preheat your oven to 375°F (190°C). Arrange the frozen papas rellenas on a baking sheet and bake for 20-25 minutes, or until heated through and crispy. If reheating from the refrigerator, reduce the baking time to 10-15 minutes.

• Alternatively, you can reheat the potato balls in a frying pan with a little vegetable oil over medium heat. Cook until they are warmed through and regain their crispy exterior.

• Avoid microwaving the papas rellenas as it can make them soggy and lose their delightful crunch.

• Preheat your oven to 350°F (175°C). Place the papas rellenas on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until heated through. This method ensures they remain crispy on the outside and warm on the inside.

• For a quicker option, use a microwave. Place the papas rellenas on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway. This method is faster but may result in a slightly softer exterior.

• If you have an air fryer, preheat it to 350°F (175°C). Place the papas rellenas in the basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through. This method will help retain their crispy texture.

• For stovetop reheating, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and place the papas rellenas in the skillet. Cook for 3-4 minutes on each side until they are heated through and crispy.

• If you prefer steaming, place the papas rellenas in a steamer basket over boiling water. Cover and steam for about 5-7 minutes. This method will keep them moist but may soften the exterior.

• Large pot: Used to boil the potatoes until they are tender.

• Potato masher: Essential for mashing the boiled potatoes to a smooth consistency.

• Frying pan: Used to cook the ground beef with the chopped onion and minced garlic.

• Wooden spoon: Handy for stirring the beef mixture while it cooks.

• Mixing bowl: Ideal for holding the mashed potatoes and mixing them if needed.

• Measuring spoons: Necessary for measuring out the cumin, paprika, salt, and pepper.

• Cutting board: Provides a surface for chopping the onion and mincing the garlic.

• Chef's knife: Used for chopping the onion and mincing the garlic.

• Small bowls: Useful for holding the flour, beaten eggs, and breadcrumbs separately.

• Tongs: Helpful for turning the potato balls while frying them to ensure even browning.

• Paper towels: Used to drain the excess oil from the fried potato balls.

• Slotted spoon: Ideal for removing the fried potato balls from the oil.

• Plate: Used to hold the potato balls before and after frying.

• Measuring cup: Necessary for measuring the flour and breadcrumbs.

Prepare the filling: Cook the ground beef mixture in advance and refrigerate it. This allows you to assemble the papas rellenas quickly when ready to cook.

Use a food processor: Use a food processor to chop the onion and mince the garlic to save time on prep work.

Pre-boil and mash potatoes: Boil and mash the potatoes the day before. Store them in the fridge to save time on the day of cooking.

Assembly line setup: Set up an assembly line for rolling in flour, dipping in eggs, and coating with breadcrumbs to streamline the process.