Colombian Papas Rellenas Beef

These Colombian papas rellenas are everything you crave when you want crispy bites with a savory twist. Fluffy potatoes surround a warm spiced beef filling and the whole thing fries up to irresistible golden perfection. Whenever I miss my abuela’s kitchen these are the first thing I make to bring back the joy and comfort of family gatherings.

My kids love to help form the potato balls and everyone fights for the last one on the platter. This recipe has become our go to for Sunday get togethers and birthday parties.

Ingredients

• Russet potatoes: choose medium to large sizes with smooth unblemished skins for the fluffiest and most cohesive mash
• Salt: seasoning every step makes the flavors pop especially in the potatoes and beef
• Water: for boiling the potatoes makes them easier to mash and extra creamy
• Ground beef: opt for a lean seventy percent blend so the filling is savory without being greasy
• Scallions or green onions: fresh and green these add an upbeat punch and a sweet onion bite
• Campari tomatoes: sweet and juicy these round tomatoes break down easily and add natural moisture to the beef mixture
• Ground cumin: standard in Colombian kitchens this spice brings earthiness and warmth
• Sazon: choose a classic blend for that signature Latin color and umami depth
• Flour: for the batter helps create a crisp golden crust when fried
• Heavy cream: richer than milk and makes the batter envelop the potatoes with extra tenderness
• Eggs: eggs help the batter stick well and brown up when fried
• Panko crumbs (optional): for those who love a super crunchy finish to every bite
• Fresh parsley (optional): for garnish adds a spark of green and extra freshness just before serving

Step-by-Step Instructions

Prep:

Peel the potatoes and dice them into even one inch chunks for fast and uniform boiling. Fill a large pot with cold water. Add diced potatoes to the cold water and sprinkle with generous pinches of salt.

Cook and Mash the Potatoes:

Bring the pot to a gentle boil over medium heat. Let the potatoes simmer for about fifteen minutes or until fork tender all the way through. Drain them thoroughly then return to the still warm pot. Use a potato masher to break down the chunks while steaming drives off excess moisture. Whisk vigorously for an extra smooth and fluffy consistency. Taste and season well with salt.

Prepare the Filling:

Wash and dice tomatoes and scallions into small even pieces. Place a skillet on medium high heat and once hot add a splash of avocado oil. Add the scallions first letting them become fragrant and turn translucent. Stir in the diced tomatoes and cook both until they are slightly caramelized and soft. Add ground beef to the pan breaking it up with a spoon. Sprinkle in ground cumin and sazon then cook until the beef is no longer pink and takes on golden edges. Taste and season with salt if needed.

Form and Fill:

Divide the mashed potato mixture into equal portions about one third to one half cup each for balls that fit in your palm. Using your hands roll potato portions into smooth balls then press each one into a thick disc. Spoon a couple tablespoons of the beef filling into the center of each disc. Carefully fold the potato edges around the filling sealing completely and rolling into a smooth ball.

Prepare the Batter:

In a medium bowl whisk together flour heavy cream eggs and salt until fully smooth and lumps are gone. The batter should be fluid but thick enough to coat.

Coat Each Ball with the Batter:

Dip each stuffed potato ball into the batter until it is fully coated on all sides. For an extra crispy option roll the batter coated potato in a tray of panko crumbs pressing gently so they adhere.

Fry the Stuffed Potatoes:

Pour enough avocado or vegetable oil into a deep pan to cover the balls once submerged. Heat the oil to medium high or about three hundred fifty degrees if you have a thermometer. Fry potato balls in batches letting them float and turning gently as they brown on all sides for eight to ten minutes. Remove with a slotted spoon to a rack or paper towels to drain.

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The fresh parsley on top truly brightens every bite. Nothing makes me happier than the first bite into a papas rellena with its steamy center earthy spices and that nostalgic touch from my mom showing me how to tuck in extra beef for luck.

Storage Tips

Papas rellenas store surprisingly well. To keep them crispy refrigerate leftovers in a paper towel lined airtight container. Reheat in a hot oven at four hundred degrees for about twelve minutes flipping once until the outside crisps back up and the filling is heated through. You can also freeze cooled balls on a tray and then store in freezer bags for up to one month.

Ingredient Substitutions

You can swap ground turkey or chicken for beef to lighten things up. No Campari tomatoes Simply use Roma or another ripe tomato but taste for juiciness and add a splash of tomato sauce if your filling looks dry. Regular breadcrumbs can stand in for panko though the texture will be finer. For a dairy free version use any unsweetened plant milk instead of cream in the batter.

Serving Suggestions

Papas rellenas shine with a fresh green salad tangy aji sauce or a cool dollop of sour cream. I love scattering extra scallions and diced tomato on top for color. If serving for a party nestle them together on a platter with plenty of toothpicks and lemon wedges for a festive touch.

Cultural Context

Papas rellenas are at the heart of many Colombian celebrations. They are a staple at birthdays holidays and street fairs and every family has its own secret blend of spices or preferred fillings. My grandmother always said the crunchier the outside the happier the occasion which is now my motto during frying.

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Use leftover beef filling for quick tacos or as a topping for rice bowls.

Frequently Asked Questions

→ What kind of potatoes work best?

Russet potatoes are ideal due to their starchy nature, resulting in fluffy mashed potatoes that hold shape when fried.

→ How can I prevent the filling from leaking when frying?

Ensure mashed potatoes are mashed smooth, use enough to cover the filling completely, and seal edges thoroughly before battering.

→ Can I use breadcrumbs for extra crunch?

Yes, dipping the filled balls in panko or traditional breadcrumbs before frying gives the exterior a crispier texture.

→ Is it possible to bake instead of fry?

Baking is possible at high heat for a lighter version, but deep frying achieves the signature crispy texture of papas rellenas.

→ What dipping sauces go well with papas rellenas?

Popular choices include aji, garlic sauce, or even a simple salsa. Fresh parsley also adds a bright finish.