Papas Rellenas (Fried Stuffed Potatoes)

Recipe View Prepare the Potatoes: Place potatoes in a large pot, cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, about 15-20 minutes. Drain well and return to the pot. Allow to steam dry for 1-2 minutes. Mash thoroughly with 1/2 teaspoon salt until smooth and creamy. Set aside to cool completely to room temperature. (Time: 30 minutes)

Recipe View Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add green pepper, onion, and garlic. Cook, stirring occasionally, until softened and fragrant, about 8-10 minutes. (Time: 10 minutes)

Recipe View Cook the Beef: Increase heat to medium-high. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. Stir in tomato paste, apple cider vinegar, cumin, 1 teaspoon salt, and pepper. Cook for another 2-3 minutes, stirring constantly, until the tomato paste is well incorporated and the mixture is fragrant. Transfer to a bowl and let cool to room temperature. (Time: 15 minutes)

Recipe View Prepare the Breading Station: Line a baking sheet with parchment paper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko bread crumbs.

Recipe View Assemble the Papas Rellenas: Take a handful of mashed potatoes (about 1/12th of the total), and divide it into two equal portions. Flatten each portion in your palm to create a small disc. Place a spoonful of the beef mixture in the center of one disc. Top with the other disc and gently seal the edges, forming a smooth, round ball. Repeat with the remaining potatoes and beef mixture. (Time: 30 minutes)

Recipe View Bread the Papas Rellenas: Working one at a time, gently roll each potato ball in flour, shaking off any excess. Dip into the beaten egg, allowing the excess to drip off, then roll in panko bread crumbs, pressing gently to adhere. Place the breaded potato balls onto the prepared baking sheet. (Time: 20 minutes)

Recipe View Chill (Optional but Recommended): Refrigerate the breaded papas rellenas for at least 30 minutes, or up to 2 hours. This helps them hold their shape during frying. You can also freeze them at this stage for longer storage. (Time: 30 minutes to 2 hours)

Recipe View Fry the Papas Rellenas: Heat vegetable oil in a deep fryer or large, heavy-bottomed saucepan to 350°F (175°C). Carefully add the potato balls in batches, being careful not to overcrowd the fryer. Fry for 3-4 minutes per batch, turning occasionally, until golden brown and crispy. (Time: 15 minutes)

Recipe View Drain and Serve: Remove the fried papas rellenas with a slotted spoon and transfer to a plate lined with paper towels to drain off any excess oil. Serve immediately. (Time: 5 minutes)