- 2 lbs potatoes
- ¼ cup vegetable oil
- 1 lb minced soy meat (or minced beef)
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ají panca paste (panca chili pepper paste that you can find in many stores or online. Optional)
- 1 tablespoon tomato paste
- 2 hard-boiled eggs, peeled and chopped
- ½ cup raisins
- ½ cup black olives, sliced
- Salt, pepper
- Parsley, chopped
- All-purpose flour
- 2 eggs
- *Follow the instructions on the package of soy meat (some require soaking for around half an hour).
- *Cook the potatoes in a saucepan with boiling water until they are tender (around 20 minutes, but it depends on the potato). Peel them while hot, as fast as you can. Pass them through the ricer at once. Add salt and pepper. Keep covered while you cook the filling.
- *In a saucepan heat the oil over high heat, add the onion and garlic stirring, then the tomato paste and ají panca, if using. Add the soy meat (or real meat if preferred), salt, pepper. Stir and cover the saucepan. Cook over low heat for around 15 minutes, stirring every now and then.
- *Incorporate hard-boiled eggs, raisins, olives, and parsley. Turn off the heat.
- *With floured hands, knead the potatoes for a few seconds. Take a portion of the potato dough and flatten it between your hands. With a spoon put a portion of the soy filling in the center of the potato round. Close it with some extra potato dough and form a little “football”.
- *Put the flour in a bowl, and mix the 2 extra eggs in another bowl. Roll every roll in the eggs, then in the flour, shaking the excess, and fry in a hot pan with hot oil until the potato forms a thin golden a crusty layer. Move around every now and then to make sure every side becomes golden.
- Drain over paper towel and serve immediately, with Salsa Criolla or plain rice.
Great receipe, I do them all the time, my kids love them. I am from Bolivia but we have the same receipe and it´s something we have for lunch in holidays or for birthdays parties. Love it! thanks!
We don’t usually have it on special occasions here, its more of an every day meal. But they’re so delicious that any time would be a good excuse!
one of my favorites!
This looks amazing! A complete meal all compacted in potato! I want one.
This is my absolute favorite!! I thought they were deep fried, not pan fried. I may need to do this. 🙂
I love papas rellenas but never made it myself. This will be printed and added to my to make list!
Love these minus the raisins! Just can’t do raisins at all lol.
That’s ok Sujeiry, just take them out, or add something else instead! There’s tons of room for variation here.
I love papas rellenas, too! I’ve never tried it with soy meat. Now I’m curious…
Yes Laurita, and they are as good, I swear. Many have been fooled in our kitchen 😀
Morena, I grew up eating Cuban papa rellena in Miami. Yours looks sooo much better! I never would have attempted to make it because the Cuban ones look so uniform, so machine-made LOL…but yours are beautiful and would be such a gourmet thing to cook here where I live.
Gracias for demystifying these for me.
I so love Peruvian food!
Awwww, thanks! 🙂 I had no idea there were Cuban Papas Rellenas too, but from all the comments here I take it that most Latin American countries have a version of this dish, would love to try them all, even if you say some may not be worth it, I’m still curious!
Yummmy! I love Peruvian food. I love this recipe. Thank for the detailed photos.
I was born in US but my parents are Peruanos! This brings back so many memories. I just showed the pics to my friends here at work, and we were drooling, just looking at pics, b/c it looks delicious! I am going to make it this weekend for sure!!
Thank you so much for sharing this recipe! Un abrazo, Mabel
Glad you liked it Mabel. Un abrazo tambien and enjoy your weekend papas rellenas! 😉
Girl, you just took me back to my childhood living in Miami. My mami used to make Cuban papas rellenas and sell them on the corner! She’d sell out before noon! She did that for about 4 years. So labor intensive but the reward of having repeat customers everyday was so worth it. Now, I love making them! These look great!
Oh, raisins! You caught my attention! I am loving your site, I have a lot of Peruvian friends (and once had a Peruvian boss) so I have had the chance to try some of your wonderful dishes.
Just saw this today. The recipe is similar to what I’ve done in the past. As a variation, I’ve used chopped cilantro instead of parsley. I’ve also “cheated” in the past and used those mashed potato flakes instead of boiling potatoes and mashing them. It saves time in a pinch. 🙂
Great tips Manny. Thanks!
good
me gusto mucho todo el proceso, y MMUUUCHAS..¡¡
GRACIAS
De nada Ester, que bueno que te gusto! Las papas rellenas son deliciosas!
Can this baked instead? thanks