Puerto Rican Rellenos de Papa
Puerto Rican Rellenos de Papa are crispy, golden potato balls filled with flavorful beef picadillo. Creamy on the inside and crunchy outside, they’re perfect as an appetizer, party snack, or comforting homemade treat.
Equipment
- Large cooking pot
- Large skillet
- Potato masher
- Mixing bowls
- Deep, heavy-bottomed pot
- Kitchen thermometer
- Slotted spoon
- Paper towels or wire rack
Ingredients
PICADILLO FILLING
- ½ lb lean ground beef
- 1 tablespoon olive oil
- 2 tablespoons Puerto Rican sofrito
- 3 tablespoons tomato sauce
- 1 packet sazón with coriander and annatto
- 2 tablespoons Spanish green olives finely chopped
- ½ teaspoon dried oregano
- Salt and black pepper only if needed
POTATO MIXTURE
- 2 lb russet or Yukon Gold potatoes peeled and cubed
- 2 tablespoons butter
- 1 large egg lightly beaten
- 2 tablespoons cornstarch
- 1 teaspoon adobo seasoning
- ½ teaspoon salt
FOR SHAPING AND FRYING
- ¼ cup cornstarch for dusting
- Approximately 4 cups vegetable or canola oil for frying
Instructions
Prepare the picadillo
- Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook for 5–6 minutes, breaking it into small pieces, until browned. Drain excessive grease if necessary.
Season the filling
- Add the sofrito, tomato sauce, sazón, chopped olives, and oregano. Cook for another 6–8 minutes, stirring occasionally, until the mixture is flavorful and almost completely dry. Taste before adding salt. Transfer to a bowl and allow it to cool completely.
Cook the potatoes
- Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil. Cook for approximately 18–20 minutes, until completely tender.
Dry and mash
- Drain the potatoes thoroughly and return them to the warm pot. Let them steam-dry for 2–3 minutes. Mash until completely smooth and free of lumps.
Make the potato dough
- Mix the butter into the warm potatoes. Allow the mixture to cool until only slightly warm, then add the beaten egg, 2 tablespoons of cornstarch, adobo, and salt. Mix until a firm, smooth potato dough forms.
Shape the rellenos
- Lightly dust your hands with cornstarch. Place approximately ¼ cup of potato mixture in your palm and flatten it into a disc.
Add the filling
- Place approximately 1 tablespoon of cooled picadillo in the center. Bring the potato mixture around the filling and seal it completely. Gently roll it into a smooth ball.
Dust and chill
- Lightly coat each finished ball with cornstarch. Arrange them on a tray and refrigerate for 20–30 minutes. This helps prevent them from breaking while frying.
Heat the oil
- Pour approximately 3 inches of frying oil into a deep pot. Heat it to 350°F (175°C).
Fry the rellenos
- Carefully fry 3–4 rellenos at a time for approximately 4–5 minutes, turning when necessary, until evenly golden brown. Avoid overcrowding the pot.
Drain and serve
- Remove the rellenos with a slotted spoon. Drain them on a wire rack or paper towels and let them rest for 2–3 minutes before serving.
- Serve warm with mayoketchup, garlic sauce, or hot sauce.
Notes
• The picadillo must be cool and relatively dry before filling the potatoes.
• Let the potatoes steam-dry after draining. Excess water can make the mixture too soft.
• If the rellenos feel difficult to shape, refrigerate the potato mixture for approximately 20 minutes.
• Keep the frying oil close to 350°F. Oil that is too cool can make the rellenos greasy or cause them to break apart.
• Fry in small batches so the oil temperature remains stable.
• The filling will be extremely hot immediately after frying, so allow the rellenos to rest before serving.
¡Buen provecho! 🇵🇷