Papas Rellenas. Cuban Stuffed Potato Balls with Beef Picadillo

Potato Mixture

• 1 lb russet potatoes, peeled and diced

• 2 tbsp butter

• 2 tbsp milk

• Salt, to taste

Beef Filling

• 2 tbsp olive oil

• 1 cup onion, diced

• 1 cup red and green bell peppers, diced

• 4 garlic cloves, finely chopped

• 1 tbsp tomato paste

• 2 tsp cumin

• 2 tsp oregano

• Salt and black pepper, to taste

• 2 bay leaves

• ½ cup dry white wine

• 1 lb ground beef

• 1 (5 oz) can tomato sauce

• ⅓ cup raisins

• ½ cup green pitted olives, sliced

• 2 tbsp olive brine

For Breading

• Flour

• Eggs, beaten

• Breadcrumbs

• Oil for frying

1. Make the potatoes

Peel and dice the potatoes. Place them in a pot of salted water and boil until they are very tender and easily pierced with a fork.

Drain well. Pass the potatoes through a potato ricer or mash them until completely smooth.

Mix in the butter and milk. Add salt to taste. Set aside and allow the potatoes to cool enough to handle.

2. Make the beef filling

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and bell peppers. Cook until softened, about 4–5 minutes.

Add the garlic and cook for about 30 seconds.

Stir in the tomato paste, cumin, oregano, salt and black pepper.

Add the ground beef and cook, breaking it apart with a spoon, until browned.

Pour in the white wine and add the bay leaves. Let it simmer for a few minutes.

Stir in the tomato sauce, raisins, sliced olives and olive brine.

Reduce the heat and simmer until the mixture is flavorful and most of the liquid has cooked away. You want the filling moist but not runny, or it will be difficult to stuff the potatoes.

Remove the bay leaves and allow the filling to cool.

3. Form the potato balls

Take about 2–3 tablespoons of mashed potato and flatten it in the palm of your hand.

Make a small well in the center and add about 1 tablespoon of the beef filling.

Carefully bring the potato up and around the filling. Pinch it closed and gently roll it into a ball, making sure the beef is completely sealed inside.

Repeat until all the potatoes and filling are used.

4. Bread the papas rellenas

Set up three bowls:

Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Breadcrumbs

Coat each potato ball first in flour, then egg, and finally breadcrumbs.

5. Chill

Place the breaded potato balls in the refrigerator or freezer for about 2 hours. You can also refrigerate them overnight.

This helps them firm up so they don't fall apart while frying.

6. Fry

Heat frying oil to about 350°F.

Carefully fry the papas rellenas a few at a time until the outside is crispy and golden brown, about 3–5 minutes.

Remove and place on a paper-towel-lined plate or wire rack.

Serve warm and enjoy! 🇨🇺

Helpful tip: Make sure both the potatoes and beef filling have cooled before forming the balls. It's much easier to shape and seal them that way.