Papa Rellena is a delicious Dominican dish that consists of mashed potatoes stuffed with a savory ground beef filling. It’s a popular snack or appetizer in the Dominican Republic. Here’s a recipe to make Papa Rellena at home:
Ingredients:
For the Potato Dough:
- 4 large russet potatoes, peeled and cut into chunks
- Salt, to taste
- 2 tablespoons butter
- 1/4 cup milk (approximately)
- 1 egg, beaten
For the Filling:
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, finely chopped
- 1 tomato, diced
- 1/2 cup pitted green olives, chopped
- 1/2 cup raisins
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
For Frying:
- Vegetable oil for deep frying
Instructions:
1. Prepare the Potato Dough:
- Place the potato chunks in a large pot of salted water and bring to a boil.
- Cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Mash the potatoes using a potato masher or a ricer.
- Add butter, milk, and a beaten egg to the mashed potatoes. Mix well until you have a smooth and creamy potato dough. Season with salt to taste. Set aside.
2. Prepare the Filling:
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Add the chopped onions and garlic and sauté until they become translucent.
- Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and cooked through.
- Stir in the diced tomatoes, bell pepper, chopped olives, raisins, and ground cumin.
- Season with salt and pepper to taste. Cook for another 5-7 minutes until the filling is well combined and the flavors meld together. Remove from heat.
3. Assemble the Papa Rellena:
- Take a golf ball-sized portion of the potato dough in your hand and flatten it to form a small pancake-like shape.
- Place a spoonful of the beef filling in the center of the potato dough.
- Carefully encase the filling with the potato dough, shaping it into an oval or ball. Seal the edges well, ensuring there are no openings.
4. Fry the Papa Rellena:
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Carefully place the stuffed potato balls into the hot oil, a few at a time, and fry until they are golden brown and crispy on all sides. This should take about 5-7 minutes per batch.
- Use a slotted spoon to remove the Papa Rellena from the oil and place them on paper towels to drain any excess oil.
5. Serve:
- Serve the Papa Rellena hot, either as a snack or appetizer, with a side of ketchup or hot sauce for dipping.
Enjoy your homemade Dominican Papa Rellena!
