Papa Rellena — Stuffed Fried Potato

Ingredients

• 2½ lb yellow potatoes, peeled
• 12 oz ground beef
• 1 onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp ají panca paste
• 1 tsp ground cumin
• 3 tbsp raisins
• ⅓ cup sliced black olives
• 2 hard-boiled eggs, chopped
• 1 egg, beaten
• ½ cup all-purpose flour
• 3 cups neutral oil, for frying
• Salt and black pepper

Method

1. Boil the potatoes until fully tender, drain, and let them steam dry 5 minutes before mashing smooth with salt. Any wetness now becomes a burst potato later.
2. Cook the onion in a little oil for 6 minutes, add garlic, ají panca, and cumin for a minute, then brown the beef hard. Stir in the raisins and olives and cook until nearly dry. Cool completely, then fold in the chopped egg.
3. Take a handful of cool mash, flatten it in your palm into a ½-inch oval, spoon filling into the center, and fold the potato around it, sealing every seam with wet hands. Football-shaped, no cracks.
4. Chill the formed papas 20 minutes, then roll in flour, dip in beaten egg, and back into flour.
5. Fry at 350°F (175°C) for 4–5 minutes, turning once, until the shells are deep gold and firm. Fry in small batches; a crowded pot means soggy shells.
6. Drain on a rack and serve with salsa criolla — thin-sliced red onion, lime, and chili.