I always tell my wife jokingly that Cubans can’t eat anything without cooking it three to four times first, and cooking for us is a whole-day affair. Some of our dishes cook in 15 minutes or so, but those are rare. So if you are thinking, “Here we go, we are going to make a 15-minute meal”… no such luck. This one is one of those that we cook like four times. But who is counting?
Meet Papas Rellenas (Cuban Stuffed Potatoes). The traditional way to stuff them is with ground beef, so it can be a very affordable meal. First we have to make picadillo, then we have to make mashed potatoes, and afterwards we finish by making the final product. So yes, we are cooking. But man, the flavor is well worth all the time you will spend in the kitchen.
No me crees?
This is what happened last time I brought these to work. I once made them for my co-workers and put them on a table at the back of the training class. They proved to be a great disruptor; everyone started ignoring the instructor and swarmed the table. I guess eventually he decided, “If I can’t beat them, join them,” and after he tried one he described it as “like having a piece of cloud in your mouth, full of flavor.”
Description
Crispy fried stuffed potatoes filled with savory Cuban picadillo. The secret is in the mash; I seasoned it all the way through and finished with Parmesan so every bite tastes like a Cuban was having a party.
Ingredients
Mashed Potatoes
Picadillo
Building Your Papas
Instructions
Mashed Potatoes
-
Prep the potatoes
Peel the potatoes. If small, cut in half; if large, cut in quarters. -
Boil the potatoes
Place in a pot with enough water to cover and add a pinch of salt. Bring to a boil and cook until fork tender, about 25 minutes.
The salt here is just they are not completely bland, the real sabor comes later. -
Mash the potatoes
Drain the water and transfer to a bowl. Mash hard until smooth with no lumps.
Who needs the gym when you can do this twice per week. -
Season the mash
Add the butter and the milk, then mash until creamy and smooth, and then add about 1/3 cup finely grated parmesan. Mix well. The mash should be well seasoned, but not stiff like a rock.
The parmesan will firm the mash back up a bit and bring the salt. When the potatoes taste like you want to eat it as is then is ready. -
Let the mash cool
Set aside and let cool. It will firm up further as it cools.
For the Picadillo
-
Heat the oil
Heat enough olive oil to cover the bottom of a large deep skillet or sauté pan over medium heat.
-
Brown the beef
Add the ground beef and let it cook some before breaking it apart. Keep breaking the meat with a spatula until it is no longer pink.
-
Add the vegetables
Add the bell pepper and onion. Cook until translucent.
-
Wake up the spices
Add the dried oregano, ground cumin, ground bay leaves, and garlic at the same time. Let the spices wake up. This only takes a few seconds. When you can smell everything coming together, it is ready.
If you don't have ground bay leaves, use one whole bay leaf but fish it out after the picadillo is done. -
Deglaze with vino seco
Add the vino seco to deglaze the pan. Use enough to see liquid and lift everything off the bottom.
-
Add the tomato and sugar
Add the tomato sauce. Once deglazed, add the sugar and taste to adjust for balance. You want a hint of sweetness against the salt, not a full sweet flavor. Reduce if a full teaspoon feels like too much.
My grocery store carries small cans of tomato sauce that have basil inside, that is what I use. -
Simmer the picadillo
Let the liquids absorb into the meat, simmering until the picadillo is moist and saucy but not watery.
-
Finish with capers
Remove from heat and stir in the capers. Let the residual heat work them in.
Papas Rellenas
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Shape the balls
Take a portion of mashed potatoes and shape it into a ball roughly the size you want your final papa rellena.
-
Form the hole
Press your thumb into the center to make a hole big enough for a generous spoonful of picadillo.
Make sure the walls are thick enough to hold. -
Fill and close
Fill the hole with picadillo, then close the mash back over it and shape it back into a smooth, round ball.
-
Chill if needed
If the mash is too soft to hold its shape, place the balls on a tray and refrigerate for a few minutes to firm up.
-
Bread the balls
Coat each ball in flour first, then egg, then fine breadcrumbs.
Do not use panko. The balls are too soft for it. -
Refrigerate before frying
Refrigerate the breaded balls before frying. This will help them hold together and make them much easier to handle.
Take one out of the refrigerator and try frying it, but 15 minutes should be about right. -
Fry
Fry in batches of one or two at a time. Use enough oil to cover at least half the ball so you only need to turn them once. Fry until golden brown, turning carefully only once.
If using a fry daddy, set it to your normal frying temperature. -
Serve
Place them on a paper towel, but these are not greasy at all.
We do that just to keep you from biting them when they are too hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 518kcal
- % Daily Value *
- Total Fat 13.87g22%
- Saturated Fat 6.265g32%
- Trans Fat 0.403g
- Cholesterol 111mg37%
- Sodium 385mg17%
- Potassium 1278mg37%
- Total Carbohydrate 71.39g24%
- Dietary Fiber 5.3g22%
- Sugars 5.95g
- Protein 27.83g56%
- Vitamin A 607 IU
- Vitamin C 32.9 mg
- Calcium 160 mg
- Iron 6.44 mg
- Vitamin D 14 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- This picadillo is built to complement the papas rellenas, not compete with them. If you want the full version, the one I grew up eating, check out my Picadillo Cubano recipe.
- You know those cheese cubes they sell at the store? Put one inside before frying the potatoe balls and watch what happens.
