Crispy Peruvian Papa Rellena with Spiced Beef Picadillo Step-by-step instructions

Before you start

Before starting, boil the potatoes until fork-tender and let them cool slightly. Have the egg yolk and cornstarch measured and ready. Cook the ground beef with the spices and let the filling cool to room temperature.

Set up a frying station with the oil in a deep pot and a thermometer. Prepare a plate lined with paper towels for draining. The red onion salsa and aji verde can be prepared ahead and refrigerated until serving. All ingredients should be within reach before shaping and frying.

Instructions

Prepare the Dough and Filling

1. 1Make the Potato Dough
   Boil the potatoes in a large pot of salted water until fork-tender, about 20 minutes. Drain and let cool slightly, then rice or mash until smooth. In a large bowl, combine the riced potatoes with the egg yolk and cornstarch. Mix gently until a soft, pliable dough forms. Season with a pinch of salt.
   Look for The dough should be smooth and slightly sticky but hold together when pressed.
   Tip Do not overwork the dough or the potatoes will become gummy.
2. 2Cook the Picadillo Filling
   In a skillet over medium heat, cook the ground beef, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Add the cumin, aji panca paste, and salt, and stir to coat. Remove from heat and fold in the diced hard-boiled egg, chopped olives, and raisins. Let cool slightly.
   Look for The filling should be fragrant and well combined, with no pink in the beef.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Cool the filling before assembling to prevent the potato dough from becoming too soft.

The potato dough should be smooth, slightly sticky, and hold together when pressed. The picadillo filling should be fragrant, well-seasoned, and completely cooked with no pink remaining.

The filling should be cool enough to handle. This phase sets the foundation for the texture and flavor of the final dish.

Shape and Coat the Croquettes

3. 3Shape the Croquettes
   Divide the potato dough into 8 equal portions. Flatten one portion into a palm-sized disc. Place about 1 tablespoon of the picadillo filling in the center. Fold the dough over the filling and pinch the edges to seal, then shape into a teardrop or oval croquette. Repeat with the remaining dough and filling.
   Look for Each croquette should be sealed completely, with no filling visible.
   Tip Keep your hands lightly moistened with water to prevent sticking.
4. 4Dust with Flour
   Place the all-purpose flour in a shallow dish. Gently roll each croquette in the flour to coat evenly, shaking off any excess. Set the floured croquettes on a plate or baking sheet.
   Look for A light, even dusting of flour covers the entire surface.
   Tip Shake off excess flour to avoid a pasty coating after frying.

Each croquette is a neat teardrop shape, sealed completely with no cracks or gaps. The flour coating is light and even, covering the entire surface. The croquettes hold their shape without slumping. If any crack appears, patch it with a bit of dough before frying.

Fry and Finish

5. 5Heat the Oil
   Pour the vegetable oil into a deep, heavy pot to a depth of about 2 inches. Heat over medium-high until a deep-fry thermometer registers 360°F (182°C).
   Look for The oil should shimmer and the thermometer reads 360°F (182°C).
   Tip Use a thermometer to maintain the correct temperature; too hot and the outside burns before the inside heats.
6. 6Fry the Papa Rellenas
   Carefully lower a few croquettes into the hot oil, without crowding. Fry for about 4 minutes, turning occasionally, until the exterior is a deep golden-amber and crisp. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat with the remaining croquettes.
   Look for The crust is crackling, golden brown, and the center is hot.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Fry in batches to keep the oil temperature steady.
7. 7Serve with Salsa Criolla and Aji Verde
   Arrange the hot papa rellenas on a serving platter. Top with thinly sliced red onion and a generous spoonful of aji verde sauce. Serve immediately.
   Look for The onions add a tangy crunch, and the aji verde provides a spicy, herbaceous kick.
   Tip For extra brightness, add a squeeze of lime over the onions just before serving.

The papa rellenas are fried to a deep golden-amber, crisp on the outside. The crust crackles when tapped, and the center is hot and steamy. The oil temperature stays steady at 360°F (182°C) throughout. The finished croquettes are drained on paper towels and served immediately with the toppings.

Common mistakes

One common mistake is overworking the potato dough, which makes it gummy and difficult to shape. Mix just until the ingredients are combined. Another pitfall is undercooking the filling – ensure the ground beef is fully browned and the temperature reaches 160°F (71°C).

When shaping, be sure to seal the edges completely to prevent the filling from leaking during frying. Also, do not overcrowd the pot, as this lowers the oil temperature and results in soggy croquettes. Keep the oil at the correct temperature for a crispy crust.

How to tell it’s done

The papa rellenas are done when they are deep golden-amber and the crust feels crisp and crackling to the touch. The internal temperature of the beef filling must reach 160°F (71°C) to ensure it is fully cooked. Fry for about 4 minutes, turning occasionally, to achieve an even color.

If the oil is too hot, the outside will brown too quickly and the center may remain undercooked. Use a thermometer to maintain 360°F (182°C). Let the croquettes rest for a minute before serving to set the crust.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part