Cuban Papas Rellenas are mashed potatoes stuffed with seasoned meat, rolled into a ball, breaded, and then deep fried, resulting in these little packages of pop-able deliciousness.
Cuban potato balls (Papas Rellenas) are just about the most "comfort-y" of comfort foods around. Think croquetteswith a Latino edge marrying Irish potato cakesthat just happen to have a spicy meat filling.
Papas Rellenas, in various forms, exist in many Latin American and Caribbean countries. These particular papas rellenas are based on a Cuban recipe, and are filled with Cuban picadillo, a delicious ground beef dish that often includes peppers, onions, garlic, cumin, oregano, and other spices, as well as briny olives and/or capers.
Evidently, if you live in Miami, you can easily find these in bakeries and ventanitas (walk up windows). They are so easy to find, that folks in Miami never need to make them at home... not so true in the rest of the country.
If you are from Southern California, you are probably aware of Porto's bakery/café. The company, a Cuban family bakery, in existence since 1960, sells the most amazing pastries to raving fans who form lines out the door early every morning. I'd had their incredible pastries when colleagues and students brought them to work and class, but I had no idea about their amazing, killer, delicious potato balls.
I have been obsessed with making these ever since one of my students brought some to the last day of a class that I teach. Once I tried one, I had to try making some! (It was really hard to not grab the box of hot Papas Rellenas and tuck them into my bag and take them home).
Note: I have never asked my students to bring treats for everyone on the last day of class. Isn't it cool that they do it on their own?
This is the perfect make ahead dish. You can make the picadillo and mashed potatoes in advance and refrigerate them until you are ready to assemble the Papas Rellenas. In addition, you can assemble the papas rellenos and freeze them until you are ready to fry and serve them. On top of that, the fried papas can be refrigerated and reheated in the oven prior to serving. They are pretty much make-ahead, make-ahead, make-ahead!
You need to try these. They are "jump up and down, I can't believe how good they are," delicious.
Note: You will have a lot of leftover picadillo. It is delicious served with rice. I made the simplest version of the picadillo. You could also add peas, chopped green olives, capers, and/or chopped raisins in small quantities.
Ingredients
For the Picadillo:
- 1 tablespoon vegetable oil
- 1 medium onion, minced
- 3 garlic cloves, minced
- 1 large green bell pepper, finely chopped
- 1 large red bell pepper, finely chpped
- 1 pound ground sirloin
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1/4 cup dry red wine
- Juice of one lime
For the Potatoes:
- About 3 pounds of russet potatoes, peeled and cubed
- 1 tablespoon milk
- 1/2 teaspoon salt
- 2 to 4 eggs, plus 1 to 2 tablespoons water
- 1 to 2 cups plain bread crumbs
Instructions
- Heat the tablespoon of oil in a 12 inch skillet until shimmery. Add the onions and garlic, and cook over medium low heat until the onions are translucent.
- Add the bell peppers to the mixture, and cook until the peppers are softened.
- Add the ground beef to the pan and, using a wooden spoon, break up the beef and allow it to cook until browned.
- Add the salt, pepper, paprika, cumin, oregano, Worcestershire sauce, tomato paste, red wine, and lime juice to the pan, and cook until most of the liquid has been absorbed. Transfer the beef to a bowl, set aside, and allow to cool.
- Boil the potatoes in salted water until tender. Drain and mash the potatoes with 1 tablespoon of milk and 1/2 teaspoon of salt. Let cool.
- Line two quarter sheet pans with parchment paper.Using two tablespoons, or a #30 ice cream scoop, measure out a portion of the mashed potatoes. Place the potatoes in your hand, round side down. With your thumb, create an indentation on the flat side of the potatoes.
- With a teaspoon, or a #100 measuring scoop, measure out some of the picadillo and drop it into the indentation of the potatoes. Close the potatoes over the picadillo to form a round ball, about the size of a large golf ball. Continue with the rest of the potatoes and picadillo. Place balls onto the parchment lined baking sheets. Refrigerate any leftover meat mixture for other uses.
- In a small bowl, whisk together the eggs and water. In another bowl, place the bread crumbs.
- Dip the balls, one at a time, in the egg mixture. Roll in the bread crumbs. Dip again in the egg and roll in the bread crumbs. Place back onto the baking sheets. Repeat with the rest of the potato balls. Refrigerate for 4 to 12 hours. You can also freeze now, to be fried later.
- When ready to fry, line two large plates with layers of paper towels.
- Bring one quart of oil to 375 degrees F in a Dutch oven, or deep fryer. The oil should be deep enough so that each ball will be submerged in the hot oil. Drop about 4 balls into the oil and fry for about 5 minutes, until golden brown, turning frequently until cooked evenly. Transfer to the paper towel lined plate. If serving right away, place them on a rack over a baking sheet in a 200 degree oven. Otherwise, when done frying, refrigerate the cooled potato balls, and reheat in a 375 degree oven for 10 to 15 minutes when ready to serve.
Yield: 25 balls
This recipe has been inspired by various sites, including The Candid Appetite, Three Guys from Miami, and Bits of Umami.
