Peruvian Stuffed Potatoes (Papas Rellenas)

☆

Steps

1. 1
   Hydrate the raisins: place them in a small bowl and cover with hot dark stock. Set aside to plump up while you prepare the rest of the filling.

   Tip: Giacomo prefers hydrated, plump raisins over dry ones for a better texture bite inside the papa rellena.

   ~5 min
2. 2
   Heat oil in a pot over high heat. Season the beef pieces with salt and oil, then sear them in batches until well browned and caramelized on all sides. Do not crowd the pan.

   Tip: Use rump/cuadril cut — it has excellent aroma and is ideal for stew fillings. The caramelized bits on the bottom of the pot are pure flavor.

   ~8 min
3. 3
   Add the finely diced onion to the pot with the browned meat. Stir and scrape up the browned bits from the bottom — the moisture from the onion will deglaze the pot. Cook until the onion softens.

   Tip: The caramelized fond on the pot walls transfers all that flavor directly into the guiso — don't skip this step.

   ~5 min
4. 4
   Make a well in the center of the pot and add the minced garlic. Add a bit more oil if the pan looks dry. Cook for 1 minute, then add the ground cumin and the broken bay leaf.

   Tip: Adding oil at this stage helps fry the spices and ají panca, turning the fat into a flavor vehicle that coats everything.

   ~2 min
5. 5
   Add the ají panca paste and cook, stirring, for 2–3 minutes until it deepens in color. Then add the tomato paste and the diced fresh tomato. Cook until the tomato softens and the mixture is fragrant.

   Tip: This base is essentially the same aderezo used for Sopa Criolla — mastering it unlocks many Peruvian dishes.

   ~5 min
6. 6
   Pour in the hot dark stock to deglaze and amalgamate all the flavors. Season with salt and black pepper. Cook over medium heat until the filling is juicy but not watery — look for 'frog eyes' (large, slow bubbles) as a sign it is nearly reduced.

   Tip: The glassy, mirror-like coating on the meat as the stock reduces means maximum flavor has been concentrated in the filling.

   ~8 min
7. 7
   Add the hydrated raisins. Remove the filling from the heat and spread onto a tray to cool completely. Once cold, stir in the freshly chopped parsley.

   Tip: Adding parsley to a cold filling prevents oxidation and keeps it bright green and fresh.

   ~20 min
8. 8
   Make the potato shell dough: combine the 600 g of cooked, mashed yellow potato with 400 g of cooked, mashed yuca. Add 1 egg and salt. Mix until you have a smooth, compact dough that resembles empanada dough.

   Tip: Measure the potato and yuca AFTER cooking — there is significant weight loss during cooking. The yuca adds elasticity without changing the flavor noticeably.

   ~10 min
9. 9
   Divide the dough into balls of approximately 150 g each. For each ball, pinch off a small piece to set aside as the 'lid'. Flatten the main piece in your palm to about 3–4 mm thick.

   Tip: Standardizing at 150 g per ball controls portion cost and ensures consistent size for even frying.

   ~10 min
10. 10
    Place a portion of the cold beef filling in the center of the flattened dough. Add 1 quarter of a hard-boiled egg and 1 black olive. Do not overfill — too much filling makes it impossible to seal properly.

    Tip: The classic trinity of Peruvian stuffed doughs: meat filling, hard-boiled egg quarter, and a black olive.

    ~5 min
11. 11
    Bring the edges of the dough up around the filling. Place the reserved 'lid' piece over the opening and pinch firmly all around to seal, pressing the seams tight so the papa rellena will not open during frying.

    Tip: This two-piece technique (body + lid) is Giacomo's key tip for a reliable seal. Press the seams firmly.

    ~5 min
12. 12
    Dust each assembled papa rellena lightly with all-purpose flour. Heat oil to 180°C. Fry the papas rellenas, in batches, turning occasionally, until golden and crispy all over.

    Tip: Frying with just flour (no egg wash, no breadcrumbs) keeps the classic thin, crispy shell. Breadcrumbs would make them more like nuggets.

    ~6 min
13. 13
    Make the criolla salsa: toss together the soaked and drained red onion slices, thinly sliced rocoto, cilantro leaves, a generous squeeze of fresh lime juice, and salt. Mix well.

    Tip: The acidity of the lime juice cuts through the fat of the fried potato — the criolla is not optional, it is essential to balance.

    ~5 min
14. 14
    Serve the hot papas rellenas with the criolla salsa on top or alongside. They can be enjoyed as an appetizer or, as Giacomo ate them as a child, as a main with white rice.

    Tip: Papas rellenas can be filled with virtually anything — seafood, ropa vieja, any regional stew. The potato-yuca dough technique works for all of them.

    ~2 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR LAS MEJORES PAPAS RELLENAS ¦ GIACOMO BOCCHIO

Watch on YouTube →