Print

Colombian Papas Rellenas

Colombian Papas Rellenas
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Taste authentic Colombian Papas Rellenas with rich fillings that satisfy hunger and bring comfort in every bite

Ingredients

Scale
  • 4 large russet potatoes (about 2 pounds)
  • 2 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound ground beef
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup tomatoes, chopped (fresh or canned)
  • 1/4 cup raisins (optional, but traditional)
  • 1/4 cup green olives, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, beaten (for coating)
  • 1 cup all-purpose flour (for coating)
  • Breadcrumbs (optional, for extra crunch)
  • Vegetable oil (for frying)

    • Instructions

  • Prepare the potatoes: Peel and chop the potatoes into large chunks. Boil them in salted water for about 15-20 minutes until tender when pierced with a fork. Drain well and mash with butter, milk, salt, and pepper until smooth. Let the mash cool while preparing the filling.
  • Make the filling: Heat a tablespoon of oil in a skillet over medium heat. Sauté the onions until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Toss in the ground beef, breaking it up with your spoon, and cook until browned and fully cooked, about 8 minutes. Add tomatoes, raisins, olives, cumin, cinnamon, salt, and pepper. Simmer for 10 minutes until the mixture thickens, then remove from heat and let it cool slightly.
  • Form the papas rellenas: Take a handful of mashed potato (about the size of a golf ball), flatten it in your palm, then spoon a tablespoon of filling in the center. Fold the potato around the filling and shape it into a smooth ball, making sure the filling is completely enclosed. Repeat with remaining potatoes and filling.
  • Coat and fry: Set up a breading station with flour in one bowl, beaten egg in a second, and breadcrumbs (if using) in a third. Roll each ball first in flour, then egg, and finally breadcrumbs for extra crunch. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the papas rellenas in batches for about 3-4 minutes, turning as needed, until golden brown on all sides. Drain on paper towels.
  • Serve warm: Serve them right away or keep warm in a low oven. They’re amazing on their own or with a side of ají sauce or a simple salad.

    • Notes

    A traditional Colombian recipe for crispy, stuffed potato balls filled with spiced beef, raisins, and olives. This guide provides ingredients, step-by-step instructions, tips, storage advice, and FAQs for perfect Papas Rellenas.

    Find it online: https://mekara.info/colombian-papas-rellenas-delicious-recipe/