Colombian Beef-Stuffed Potatoes (Papas Rellenas)
Experience the flavors of Colombia with these delicious beef-stuffed potatoes, known as Papas Rellenas. This recipe is inspired by my fond childhood memories spent at my family's farm, where family reunions were filled with laughter and incredible food. These crispy potatoes are filled with a savory blend of ground beef, rice, and a traditional Colombian sauce called Hogao, made with sautéed onions and tomatoes. The nostalgia of enjoying them with friends and family in the lively town of Bolombolo makes each bite even more special. Serve with a squeeze of lemon or a mild salsa for an added kick!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Potatoes
4-6 (Whole, boiled and cooled)
Cooked white rice
1 cup (Cooled)
Green onion
1 bunch (Chopped)
Large tomatoes
1 (Chopped)
Butter or olive oil
2 tablespoons (For sautéing)
Ground beef (Chuck)
1 lb (Cooked)
Salt
2 teaspoons (To taste)
Minced garlic
2 teaspoons (Fresh)
Unbleached flour
1 cup (For the batter)
Large eggs
4 (Lightly beaten)
Milk
3 tablespoons (For the batter)
Cornstarch
2 teaspoons (For the beef mixture)
Ground pepper
1/2 teaspoon (To taste)
Cumin
1 teaspoon (To taste)
Vegetable oil
As needed (For deep frying)
Instructions
1
1. Begin by boiling whole potatoes in a large pot of water for 30 to 45 minutes, or until tender.
2
2. Once cooked, remove the potatoes from the pot and let them cool on a plate for about an hour.
3
3. While the potatoes are cooling, finely chop the green onions and tomatoes. In a skillet, sauté them in butter or olive oil. Add minced garlic, cumin, salt, and black pepper to create the Hogao sauce.
4
4. In another pan, cook the ground beef with a little vegetable oil until browned. Add cornstarch, remaining salt, and additional cumin (if desired), and ensure the meat is crumbly without large chunks.
5
5. Mix the sautéed Hogao and cooked ground beef in a bowl, and set aside to cool.
6
6. Carefully cut the cooled potatoes in half and scoop out the insides to create a 'potato bowl', being cautious not to break the skins.
7
7. Take the scooped potato flesh and chop it coarsely—not mashing it—to maintain texture.
8
8. Combine the chopped potato with the beef and Hogao mixture, mixing well to ensure it's evenly distributed without large potato chunks.
9
9. Stir in the cooked rice until everything is well combined.
10
10. Carefully fill each potato half with the stuffing, shaping it back into a dome-like potato.
11
11. Heat vegetable oil in a deep frying pan until hot.
12
12. In a bowl, whisk together eggs, milk, and flour until smooth. Add seasonings like salt, pepper, and cumin based on your taste preference.
13
13. Roll each stuffed potato in the batter until evenly coated. Use a slotted spoon to lower them into the hot oil. Fry until golden brown on both sides, flipping carefully.
14
14. Once golden, remove the potatoes from the oil and drain them on a plate lined with paper towels.
15
15. Serve warm with a squeeze of lemon or your favorite mild salsa. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Colombian Papas Rellenas?
Papas Rellenas are traditional Colombian beef-stuffed potatoes that are breaded and deep-fried until crispy.
What is the primary filling for these stuffed potatoes?
The filling is a savory blend of ground beef, cooked rice, and a traditional Colombian sauce called Hogao.
How long should the potatoes be boiled?
Whole potatoes should be boiled for 30 to 45 minutes, or until they are tender.
What is Hogao sauce?
Hogao is a traditional Colombian sauce made by sautéing green onions and tomatoes with garlic and seasonings.
Should the potato flesh be mashed for the filling?
No, the scooped-out potato flesh should be chopped coarsely rather than mashed to maintain a specific texture.
What kind of meat is recommended for this recipe?
The recipe calls for 1 lb of ground beef, specifically chuck.
How do you prepare the ground beef?
Cook the ground beef with vegetable oil, cornstarch, salt, and cumin until it is crumbly without large chunks.
What goes into the Hogao sauce seasonings?
The Hogao is seasoned with minced garlic, cumin, salt, and black pepper.
How is the batter for the potatoes made?
The batter is a whisked mixture of eggs, milk, flour, salt, pepper, and cumin.
What is the purpose of cornstarch in the beef mixture?
Cornstarch is added to ensure the meat remains crumbly and doesn't form large, dense chunks.
How do you prevent the potato skins from breaking?
You must carefully cut the cooled potatoes in half and gently scoop out the centers to create a 'bowl' shape.
How should the stuffed potatoes be shaped?
Once filled with the beef and rice mixture, the potato halves should be shaped back into a dome-like potato form.
What is the best way to fry Papas Rellenas?
Roll the stuffed potatoes in batter and use a slotted spoon to lower them into hot vegetable oil, frying until golden brown.
How should the dish be served?
Serve the potatoes warm with a fresh squeeze of lemon or your favorite mild salsa.
How many potatoes does this recipe typically use?
This recipe requires approximately 4 to 6 whole potatoes.
What type of rice is used in the filling?
One cup of cooled, cooked white rice is used to bind the filling together.
Can I use olive oil instead of butter?
Yes, you can use either 2 tablespoons of butter or olive oil to sauté the green onions and tomatoes.
Why is it important to let the potatoes cool after boiling?
Cooling for about an hour makes the potatoes easier to handle and ensures they hold their shape during the scooping process.
How many eggs are needed for the batter?
The recipe calls for 4 large eggs, lightly beaten, to create the exterior coating.
What kind of flour is best for the coating?
One cup of unbleached flour is used to provide the right consistency for the frying batter.
Is fresh garlic required?
Yes, the recipe suggests 2 teaspoons of fresh minced garlic for the best flavor in the Hogao.
How much milk is used in the batter?
The recipe uses 3 tablespoons of milk to thin the egg and flour mixture into a smooth batter.
Which spices give the dish its traditional flavor?
Cumin, salt, and black pepper are the primary spices used throughout the sauce, meat, and batter.
Where does this specific recipe inspiration come from?
It is inspired by family reunions at a farm near the lively town of Bolombolo, Colombia.
What type of onions should I use?
A whole bunch of green onions, finely chopped, is used for the Hogao base.
How much vegetable oil is needed?
Vegetable oil is used 'as needed' for deep frying the potatoes and a small amount for browning the beef.
What should the texture of the beef be?
The beef should be cooked until browned and crumbly, ensuring there are no large meat chunks in the filling.
Is the potato skin kept on during boiling?
The recipe specifies boiling whole potatoes, which typically means boiling them with the skins on before cooling and cutting.
What is the final step before serving?
The fried potatoes should be drained on a plate lined with paper towels to remove excess oil before being served warm.
Can I adjust the seasonings in the batter?
Yes, seasonings like salt, pepper, and cumin in the batter can be adjusted based on your personal taste preference.