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Every week until the release of The Easy Puerto Rican Cookbook I will be putting out a recipe from the book. I wanted to revisit one of my favorite recipes first though. Well not only my favorite but my son’s too. When we visited Puerto Rico last March we were in one of the tourist areas of San Juan and he was very mad that none of the restaurants in the tourist areas had Rellenos de Papa! It was when we left the tourist areas he was able to indulge in his singular favorite Puerto Rican recipe! I know you guys will fall in love with it too just like him! When you do make them be sure to take a pic and post it to my Facebook page!
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Rellenos de Papa Recipe, An Easy Puerto Rican Cookbook recipe
Ingredients
Rellenos de Papa:
- 2 lb. Potatoes
- 4 Tbsp. Butter
- 1 Egg
- 1/2 Cup Cornstarch
Picadillo:
- 2 Tbsp. Achiote Oil
- 1/4 Cup Sofrito
- 1/4 Cup Alcaprrado or chopped green olives
- 1 lb. Ground Beef
- 2 Tbsp. Tomato Paste
- Salt
- Pepper
Instructions
Picadillo:
- Heat achiote oil in a large skillet over medium heat. Add in sofrito and alcaparrado and cook for about 5 minutes; the sofrito should be simmering and the moisture just starting to evaporate.
- Add ground beef, breaking it up in the pan, and brown it until most of the moisture evaporates. Stir in tomato paste and cook for 2 to 3 minutes. Remove from heat and add salt and pepper to taste.
Rellenos de Papa:
- Peel and cut potatoes into about 1-inch cubes, then place them in a large pot with enough water to cover potatoes. Add a little salt to the water, and boil potatoes about 20 minutes until they are soft and fork tender.
- Drain the water and place potatoes in a large bowl with the butter, egg, salt to taste, and 1 tablespoon cornstarch. Mash ingredients together; they will be a little thicker and dryer than regular mashed potatoes. Let cool enough to be handled with your bare hands.
- Divide the potatoes into 10 equal portions. Lightly coat your hands with flour and roll the potatoes into balls. Create an indent in the center of each and spoon in about 1 tablespoon of picadillo. Close up the potato around the meat and roll the ball in the remain-
- ing cornstarch.
- Heat 2 cups of oil in a skillet over medium heat. Place the balls into the heated oil and fry until golden on all sides, 1 to 2 minutes. Remove from skillet and place on paper towels to drain excess oil and cool.
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