Crispy Peruvian Papa Rellena with Spiced Beef Picadillo Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, make sure the potato dough is not too wet. If the potatoes release excess moisture after ricing, spread them on a baking sheet and let them air-dry for a few minutes. Also, keep the oil at a steady 360°F (182°C) – use a thermometer and adjust the heat as needed. Fry in small batches to avoid dropping the oil temperature, which would make the croquettes greasy.

The aji verde sauce can be made by blending fresh cilantro, jalapeño, garlic, mayonnaise, and lime juice until smooth. Adjust the heat level by adding more or less jalapeño. For the salsa criolla, toss thinly sliced red onion with lime juice, salt, and a pinch of oregano. Both can be made ahead and stored in the refrigerator for up to three days.

Variations

• Chicken Picadillo: Replace the ground beef with ground chicken or turkey. Adjust the seasoning with extra cumin and a pinch of smoked paprika. Cook the chicken thoroughly to 165°F (74°C) and let it cool before filling.
• Vegetarian Version: Omit the beef and use a mixture of sautéed mushrooms, lentils, and chopped walnuts. Season with the same spices and add the olives, raisins, and egg. This version is hearty and flavorful without the meat.
• Spicy Chorizo Filling: Substitute fresh Mexican chorizo for the ground beef. Cook and crumble the chorizo, then mix with the olives, raisins, and egg. The chorizo adds a smoky, spicy kick that pairs well with the aji verde.
• Baked Papa Rellenas: For a lighter option, brush the croquettes with oil and bake at 425°F (220°C) for 20–25 minutes, turning once, until golden and crisp. The crust will be less crunchy but still delicious.

Storage and make-ahead

Fridge

Store leftover papa rellenas in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10 minutes until hot and crisp.

Freezer

Freeze uncooked croquettes on a baking sheet until firm, then transfer to a zip-top bag for up to 3 months.

Reheat

Reheat cooked papa rellenas in a 375°F (190°C) oven for 10 minutes. Avoid microwaving, which makes the crust soggy.

Store leftover papa rellenas in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 10 minutes, or until heated through and crisp.

Avoid microwaving, as it will make the crust soggy. For longer storage, freeze the uncooked croquettes and fry them directly from frozen, adding a few extra minutes to the cooking time.

The potato dough and picadillo filling can be prepared up to a day in advance. Keep them separately in the refrigerator, and assemble the croquettes just before frying.

Alternatively, shape the croquettes, place them on a parchment-lined baking sheet, and freeze until solid. Once frozen, transfer to a zip-top bag and store for up to 3 months. Fry from frozen, adding 2–3 minutes to the cooking time.

Serving ideas

Serve the papa rellenas hot, right after frying, so the crust stays crispy. Arrange them on a platter and spoon over the salsa criolla and aji verde. The tangy onions and spicy sauce cut through the richness of the fried potato and beef.

A squeeze of fresh lime juice over the top adds brightness. These croquettes make a satisfying main course with a simple side salad or can be served as an appetizer for a crowd.

For a complete Peruvian meal, pair the papa rellenas with a side of white rice and a crisp salad. The leftovers are delicious cold, but they are best reheated in the oven to restore the crust.

If serving at a party, keep them warm in a low oven for up to 30 minutes. The contrast of textures and flavors – creamy potato, savory beef, sweet raisins, briny olives, and spicy sauce – makes each bite memorable.

Frequently asked questions

Recipe card

Crispy Peruvian Papa Rellena with Spiced Beef Picadillo

Prep 30 minCook 25 minTotal 55 minServes 4

Ingredients

• 800 g starchy potatoes (such as Russet), boiled and riced
• 1 large egg yolk
• 2 tbsp cornstarch
• 50 g ground beef (80% lean)
• 1/2 tsp ground cumin
• 1 tbsp aji panca paste
• 1 hard-boiled egg, diced
• 2 tbsp pitted black olives, chopped
• 1 tbsp raisins
• 1/2 tsp kosher salt
• 1/4 cup all-purpose flour, for dusting
• 2 cups vegetable oil, for frying
• 1/2 red onion, thinly sliced, for serving
• aji verde sauce, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

35 g

Fat

24 g

Fiber

3 g

Sugar

5 g

Automatic estimate from the ingredient list, not laboratory-verified.