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CHEF COQUÍ’S TIMING
Relleno de papa 🥔
⏳ Prep: 30 mins
🔥 Cook: 20 mins
💡 Don’t skip the cornstarch coating—it’s the secret to that perfectly crispy shell! 🔊
- 2 lbs Yukon Gold or Russet Potatoes
- 1 tbsp Salt: For boiling the water
- 1 tbsp Butter
- 1 Egg yolk: Helps bind the dough so it doesn’t break while frying.
- 1/2 cup Cornstarch or All-purpose flour
- 1/2 lb Ground Beef.
- 1 tbsp Sofrito.
- 1/2 packet Sazón with Achiote.
- 1 tsp Tomato paste or 2 oz Tomato sauce.
- Salt and pepper to taste.
- Boil the Potatoes: Place potato chunks in a large pot of salted water. Bring to a boil and cook until fork-tender (about 15–20 minutes).
- Prepare the Mash: Drain the potatoes thoroughly. While still hot, mash them with the butter until completely smooth (no lumps!). Let the mash cool down for about 10–15 minutes, then mix in the egg yolk.
- Cook the Filling: In a small skillet, brown the ground beef with the sofrito, sazón, and tomato paste. Cook until the meat is fully browned and the liquid has evaporated. Set aside to cool.
- Shape the Rellenos: Take a handful of the potato mash (about the size of a lemon) and flatten it in your palm to create a small «nest.»
- Fill: Place a spoonful of the meat filling in the center. Carefully fold the potato mash over the meat, sealing it completely and rolling it into a smooth ball.
- Coat: Lightly roll each potato ball in cornstarch or flour. Shake off any excess—this step is what makes them extra crispy and prevents them from falling apart in the oil.
- Fry: Heat about 2 inches of vegetable oil in a deep pan to 350°F. Carefully place the balls in the oil and fry until they are a deep golden brown on all sides (about 3–5 minutes).
- Serve: Drain on paper towels and serve hot with a side of mayoketchup!


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