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Prep time
3 hours
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Cook time
10 minutes
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makes
12
Author Notes
Von Diaz, an accomplished cookbook author and food historian, and I have been friends for years, so I was thrilled to have the opportunity to cook together from her new cookbook, “Islas: A Celebration of Tropical Cooking.” Here is her recipe:
Enjoyed across Latin America, papas rellenas are sinful. Potatoes are boiled and mashed, then stuffed with seasoned ground beef, formed into balls, and fried. They’re laborious to make, so they’re most commonly sold at cuchifrito stands in the Dominican Republic and Puerto Rico—as well as Caribbean diaspora enclaves such as Chicago, Miami, and New York’s East Harlem—instead of made at home. But they are worth the effort, as they freeze well and can be pulled out any time for company. While these may seem like a snack, they are quite filling.
TIPS To cool the potatoes and picadillo faster, spread each mix onto separate baking sheets and refrigerate for 10 to 15 minutes.
Note: I’ve also included Von Diaz’s recipe for sofrito below, used in this recipe and so many others.
Sofrito—a blend of garlic, onions, peppers, and recao (culantro)—is the backbone of flavor for Puerto Rican dishes. Also referred to as recaito, it’s typically sautéed in oil as the foundation for sauces, braises, beans, stews, and rice dishes. It’s also adaptable: Sauté for 2 to 3 minutes for a lighter, more verdant flavor or sauté for 7 to 10 minutes and combine with tomato sauce for a richer flavor. This recipe yields a little more than 2 cups [540 ml.]—probably more than you’ll use for any recipe—but it keeps well. If kept in the refrigerator, it’s best if used within a week, but it can be frozen for up to 6 months and thawed before using. You can also put it into a pan with hot oil straight from the freezer, though it may sputter a smidge. My grandmother often kept sofrito in the freezer stored in a repurposed plastic margarine container or frozen into cubes and saved in resealable bags.
TIPS If you can’t find ají dulce or amarillo peppers, use another half of a bell pepper—yellow or orange—to add color! Culantro, also called sawtooth herb or wild corian- der, has long leaves with jagged edges and a stronger, earthier flavor than cilantro. You can find it in the produce section of most Latin American markets, as well as many Asian grocery stores. —César Pérez
Test Kitchen Notes
Excerpted from ”Islas: A Celebration of Tropical Cooking”by Von Diaz, © 2024. Published by Chronicle Books. —The Editors
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Papas Rellenas (Picadillo-Stuffed Potato Fritters) From ‘Islas’ by Von Diaz
Ingredients
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FOR THE SOFRITO:
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1
medium red bell pepper, seeded and quartered
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3
ají dulce, amarillo, or mild banana chile peppers, seeded and coarsely chopped (see Tips)
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6
ají dulce, amarillo, or mild banana chile peppers, seeded and coarsely chopped (see Tips)
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1
large yellow onion, coarsely chopped
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6
fresh culantro sprigs, both leaves and tender stems, coarsely chopped (seeTips)
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6
fresh cilantro sprigs, both leaves and tender stems, coarsely chopped
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FOR THE POTATOES
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4
large russet potatoes, peeled and cubed
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1 tablespoon
kosher salt, plus more as needed
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FOR THE PICADILLO:
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1 tablespoon
olive oil
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½ cups
Sofrito
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1 pound
ground beef
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2 teaspoons
ground cumin
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1 teaspoon
kosher salt
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1 teaspoon
freshly ground black pepper
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1 tablespoon
tomato paste
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1 tablespoon
white vinegar
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FOR THE PAPAS RELLENAS:
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2 cups
fine dry bread crumbs
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1 cup
all-purpose flour
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4
eggs
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1 quart
vegetable oil, for frying
Directions
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To make the sofrito: In a food processor or blender, blend the bell pepper, chile peppers, and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. The sofrito will keep, covered, in the refrigerator for up to 1 week or in the freezer for up to 6 months.
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To make the potatoes: In a large pot, combine the potatoes and salt and cover with water. Bring to a boil over high heat, then lower the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow the potatoes to steam dry for 1 to 2 minutes. Place the potatoes in a large mixing bowl and mash thoroughly. Taste and add salt as needed, then set aside to cool to room temperature (see Tips).
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To make the picadillo: In a large skillet over medium, heat the olive oil until shimmering. Add the sofrito and sauté for 5 to 7 minutes until it’s fragrant and the liquid has fully evaporated. Increase the heat to medium-high and stir in the ground beef, breaking the meat apart with a wooden spoon. Cook until the beef is evenly browned, 5 to 7 minutes. Stir in the cumin, salt, pepper, tomato paste, and vinegar, and stir continuously until the tomato paste has dissolved and the flavors have melded. Transfer to a large mixing bowl and allow the beef mixture to cool to room temperature (see Tips).
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Meanwhile, to make the papas rellenas: Line a baking sheet with parchment paper. Pour the bread crumbs and flour into two separate shallow dishes. Crack the eggs into a medium bowl and whisk well.
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Scoop approximately ¾ cup of the mashed potato and split it into two equal portions. Take one portion and form it into a small bowl shape in your hand, then fill the cavity with approximately 2 Tbsp of the picadillo, being careful not to overfill (see Tips). Add the remaining portion of mashed potato, gently cup both hands around the relleno, and press together to seal the edges, rolling delicately to smooth into a round ball.
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Gently roll each ball in flour, shaking off the excess. Dip a ball into the beaten egg and then gently roll in the bread crumbs. Toss the ball from hand to hand to remove any loose crumbs. Repeat with the remaining balls. Place the breaded potato balls onto the prepared baking sheet and refrigerate for 2 to 4 hours (or freeze for later use).
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When ready to cook, in a deep-fryer or large sauce- pan, heat the vegetable oil until it sizzles and reaches 350°F [180°C] on a candy thermometer. Line a plate with paper towels for draining and set aside. Fry the potato balls in batches, using tongs to gently roll the balls around to ensure even browning. The balls should become crispy and golden brown, about 3 minutes per batch.
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Remove the balls from the oil with a slotted spoon, drain on the prepared paper towels, and let cool a few minutes before serving hot. Store any leftover picadillo in the refrigerator for up to a week and enjoy as a snack or a quick meal with steamed white rice.
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