Colombian Papas Rellenas (Print version)

Crispy Colombian stuffed potato balls filled with seasoned beef, tomato, scallions, cumin, and a tender mashed potato shell.

# Ingredients:

For the potato shell

01 - 2 1/2 lb (1.1 kg) russet potatoes, peeled and cut into chunks
02 - 1 1/2 teaspoons kosher salt, plus more for boiling water
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons all-purpose flour or cornstarch, only if needed

For the beef filling

05 - 1 tablespoon neutral oil
06 - 4 scallions, finely chopped
07 - 2 medium ripe tomatoes, seeded and finely chopped
08 - 2 cloves garlic, minced
09 - 1 lb (450 g) ground beef
10 - 1 teaspoon ground cumin
11 - 1 teaspoon sazon with achiote
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon black pepper

For batter and frying

14 - 2 large eggs
15 - 1/2 cup (65 g) all-purpose flour
16 - 1/2 cup (120 ml) water
17 - 1/2 teaspoon kosher salt
18 - 6 cups (1.4 L) neutral frying oil, or enough for 3 inches in the pot
19 - Aji or lime wedges, for serving

# Instructions:

01 - Put the potatoes in a pot of well-salted water. Simmer until very tender, 18-22 minutes. Drain well, return to the warm pot, and mash with 1 1/2 teaspoons salt and pepper until smooth. Let cool until easy to handle.
02 - Heat 1 tablespoon oil in a skillet over medium heat. Add scallions, tomatoes, and garlic. Cook for 4-5 minutes until softened and most tomato liquid has cooked off.
03 - Add the ground beef, cumin, sazon, salt, and pepper. Cook, breaking it up small, until browned and no longer pink, 8-10 minutes. Continue cooking until the mixture is moist but not watery, then cool.
04 - Divide the cooled potato mixture into 8 portions. Flatten one portion into a thick disc in your hand, spoon about 2 tablespoons beef filling into the center, and close the potato around it. Smooth into a ball and repeat.
05 - Whisk eggs, flour, water, and 1/2 teaspoon salt until smooth and thin enough to coat. If the potato balls feel soft, chill them for 20 minutes before dipping.
06 - Heat 3 inches of oil to 350°F in a heavy pot. Dip each stuffed potato in batter, let excess drip off, and fry in batches for 5-7 minutes, turning gently, until deep golden and crisp.
07 - Transfer to a wire rack and rest for 5 minutes. Serve hot with aji or lime wedges.

# Good to know:

01 - Makes 8 large stuffed potato balls.
02 - Best eaten hot after a 5-minute rest.
03 - Keep oil near 350°F for a crisp shell.

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