I would like to tell you, at first, the recipe for papa rellena is one of the most way to enjoy the rich Peruvian cuisine. This is essence of all culinary secrets on Andean and coast traditions. The history telling was created on times of pacific war, when soldiers need to carrying theirs food for long distances on their rounds.
What is the Papa Rellena?
To answer this question, the papa rellena, is a cooked potato dough that is filled with a preparation of beef, onions, olives and hard-boiled eggs, which is then fried. In addition to stuffed potato (Papa Rellena), in Peru there is a variant called stuffed yucca in which the main ingredient is replaced. We owe the origin of the Stuffed Potato to the soldiers of the 19th century, who had to travel by roads far from the city and had to devise a practical way to carry their food without refrigeration.
Peruvian Stuffed Potato Recipe
Ingredients
- 1 ½ pink potato
- 1 egg
- 1/4 tsp. of pepper Salt to taste
- 350 gr. minced beef, preferably loin or hip
- 1 and 1/2 cups diced onion
- 2 garlic cloves, minced
- 1 tbsp. diced yellow pepper
- 1 tbsp. finely chopped parsley
- 1 tbsp. ground chili pepper or special chili
- 1/4 tsp. pepper
- 1 pinch cumin
- 1/4 tsp. oregano Salt to taste
- 1/4 cup of raisins hydrated in water
- Botija black olives
- 2 eggs A drizzle of vegetable oil
- 3/4 cup of wheat flour
- 2 eggs
- Vegetable oil
Instructions
- The first thing you should do is boil the potatoes with plenty of water and enough salt. Let them cook for about 25 to 30 minutes and check with a fork if they are soft.
- While the potatoes are cooking, you have to prepare the filling. In a frying pan, place a drizzle of oil and fry the onion until it becomes transparent; A little before finishing add the garlic, the cumin and the yellow pepper.
- It is time to place the red pepper, oregano and pepper.
- Add the meat and salt, continuing to stir so that nothing is burned or raw.
- After 5 minutes, when the meat has begun to savor its juice, you must add the raisins and the parsley that provided their own flavor.
- Once the filling is ready, reserve. Both the meat and the dough are recommended to be made the day before assembly, but you can also let it cool that day.
- Take the potatoes out of the water and it's time to peel them. You can mash them with a fork or a potato press, but it will be easier if you make it hot.
- For the dough you must add the pepper, the salt and the egg. Knead well but avoid overdoing it because we don't want it to be without texture.
- Separate the dough into the portions you consider appropriate. Also divide the meat.
- Now, take one of the dough pieces and flatten it; inside place a portion of meat and add a black olive and a quarter of a hard-boiled egg. Close the dough and shape it into an oval, sprinkle with a little flour and reserve.
- Before frying you must bathe the potato with beaten egg with a little salt.
- Fry them in a pot with plenty of oil until golden brown, remove them, let them drain and serve! You can choose them as breakfast, lunch or dinner and it is perfect to take away.
Nutritional value of the Papa Rellena (stuffed potato)
As its name indicates, the potato is the star of this delicious Peruvian dish and is rich in vitamins and minerals, as well as providing a lot of fiber; it is rich in vitamin C, B1, B3 and B6, it has a moderate proportion of iron and other minerals such as potassium, phosphorus and magnesium. As for the meat of the Stuffed Potato, it is known to be a source of high quality protein, in addition to having essential minerals such as iron and zinc, and vitamins of the B12 group.
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