Also known as “Papa Rellena,” these golden crispy croquettes hail from Latin America and taste like a dream.
This is one of those dishes that can’t be pinned down to one specific location. With so much flavor and flare, you can find relleno de papa almost everywhere in Latin America. Also known as stuffed potato balls, some say rellenos began as easy and quick food for 1800s Peruvian soldiers to prepare on the go. Since then, the dish has spread to Colombia, Ecuador, Mexico, Chile, and more. While each country has its own signature version, the gist of this dish is that it’s a fried mashed potato ball stuffed with spicy meat.
One whiff of these authentically rich rellenos can make you feel like you’re among the street vendors of Peru. It’s packed with not only mouthwatering flavor, but satisfying textures too. With a crispy brown outside and fluffy, hearty inside, this is a unique dish you could easily fall in love with. It’s simple, yet anything but plain! A flavorful mix of garlic, onion, tomato, adobo, sazón, and sofrito come together to create a rich, satisfying taste. If you’re looking to try something new and exciting, this recipe is a great place to start.
Is Relleno De Papa Healthy?
Relleno de papa is a hearty meal option, but it’s not an ideal fit for vegetarian or low-fat diets as traditionally prepared.
There are ways to adapt this recipe to fit different dietary needs, however. For example, you can make it dairy-free by using plant-based butter. To make it vegetarian, consider swapping out the beef for a flavorful mix of sautéed vegetables, lentils, or a plant-based meat alternative. Air-frying instead of deep-frying can also reduce the oil content while still giving it a crispy texture.
While relleno de papa isn’t a dish you’d typically classify as “light,” it’s perfect for those indulgent, treat-yourself moments or special occasions when you want to explore something deliciously different with family or friends. Enjoy it as part of a balanced approach to eating!
Never Heard Of Adobo, Sazón Or Sofrito?
Adobo, sazón, and sofrito are essential seasonings in Latin American cooking, and if you’re new to this cuisine, you might wonder what makes them so special. Let’s break it down.
Adobo seasoning is a mix of salt, garlic, oregano, black pepper, and sometimes cumin or turmeric. While there are many variations, it’s a go-to for marinating meats or adding a savory punch to soups, stews, and vegetables. For an easy flavor boost, try sprinkling adobo on chicken thighs before grilling.
Sazón seasoning is another staple in Latin kitchens. This blend often includes salt, garlic powder, cumin, coriander, and annatto, also known as achiote, which gives sazón its distinctive reddish-orange hue. Annatto not only adds color but also imparts a subtle earthy flavor, making sazón perfect for rice, beans, soups, and stews.
Sofrito, often called the heart and soul of many Latin American dishes, is a fragrant, uncooked blend of garlic, onions, bell peppers, tomatoes, and culantro—a pungent herb not to be confused with cilantro. Sofrito is usually sautéed to create a flavorful base for rice, beans, and stews.
INGREDIENTS
- 2 pounds potatoes, peeled and cubed
- 1 1/2 tablespoons cornstarch, plus more for coating
- 3 tablespoons butter
- 1 large egg
- Olive oil, as needed
- 2 tablespoons sofrito
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1/3 cup tomato sauce
- 1 tablespoon adobo seasoning
- 3/4 teaspoon sazón seasoning
- Breadcrumbs, optional
- Oil for frying
- Preferred dipping sauce
INSTRUCTIONS
Prepare
Boil and mash potatoes; mix with butter, egg, and cornstarch.
Cook Filling
Sauté sofrito, onions, garlic, and beef; add seasonings.
Fry
Form balls with filling, coat in cornstarch, fry until golden.
Devour!
FAQs & Tips
You can make the mashed potatoes ahead of time and store them in the fridge for 24 hours before preparing the other ingredients. You can also use leftover mashed potatoes from another meal in this one. After cooking, leftover rellenos can be stored in the fridge in an airtight container for up to 3 days. To freeze, lay flat in a freezer bag, separating layers with parchment. Freeze for up to 2 months. Thaw in the fridge overnight and then reheat in the oven at 375°F for 15 to 20 minutes.
Before assembling the potato balls, make sure both the mashed potatoes and filling have cooled to room temperature. This will ensure they hold together when frying. Also, it’s important to have hot oil, 375°F to be exact. Keep a thermometer handy to check on the oil temp.
Absolutely! While the classic filling is seasoned ground beef, you can get creative. Try sautéed veggies, lentils, black beans, or cheese for a vegetarian twist. Spice things up with chorizo, jalapeños, or hot sauce. You can even experiment with shredded chicken or pulled pork. So many options—make it your own!
Serving Suggestions
As a delicious finger food, relleno de papa is designed to be dipped. Enjoy it with some smoky Salsa Ranchera, green Tomatillo Salsa, or spicy Jalapeño Salsa. You could even try a creamy Crock-Pot Queso Dip to satisfy the cheesy cravings.
Aside from dipping sauces, there’s a wide array of lavish Latin American dishes that go great with relleno de papa. Serve it with classics like Empanadas, Ceviche, Charro Beans, or Tortilla Chips with Chunky Guacamole.
Relleno De Papa
Ingredients
- 2 pounds potatoes peeled and cubed
- 3 tablespoons butter
- 1 large egg
- 1 1/2 tablespoons cornstarch plus more for coating
- Olive oil as needed
- 2 tablespoons sofrito
- 1 small onion chopped
- 3 cloves garlic minced
- 1 pound ground beef
- 1/3 cup tomato sauce
- 1 tablespoon adobo seasoning
- 3/4 teaspoon sazón seasoning
- Breadcrumbs optional
- Oil for frying
- Preferred dipping sauce
Instructions
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Boil cubed potatoes in salted water until fork-tender, about 20 minutes. Drain and mash until smooth.
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Add butter, egg, and cornstarch to the mashed potatoes. Mix until well combined. Let cool to room temperature.
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Place a skillet over medium heat. Add enough olive oil to coat the skillet. Add sofrito, onion, and garlic, cooking until onions are translucent. Add ground beef and cook until browned. Stir in tomato sauce, adobo, and sazón seasoning. Set aside to cool.
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Form the cooled potato mixture into balls, make an indentation, and fill with the cooled beef mixture. Seal and shape into balls. Roll the balls in cornstarch to coat them (you can use breadcrumbs instead for coating if preferred).
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Heat oil in a deep fryer or large pot to 375°F. Fry the balls until golden brown and crispy, about 3 to 5 minutes per side. Drain on paper towels.
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Serve warm with your preferred dipping sauce.
Nutrition
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