Rellenos de Papa (Stuffed Potato Balls)

• Prep40 min
• Cook1 h 5 min
• Total2 h 15 min
• Serves8

Ingredients

For the picadillo

• 60 g green bell pepper, in 3 cm pieces (1/2 pepper, 1 in pieces)
• 60 g red bell pepper, in 3 cm pieces (1/2 pepper, 1 in pieces)
• 15 g olive oil (1 tbsp)
• 80 g homemade sofrito (1/3 cup), see the Puerto Rican sofrito recipe
• 450 g lean ground beef, 90/10 (1 lb)
• 115 g tomato sauce (1/2 cup)
• 30 g alcaparrado (olives, capers and pimientos), drained and chopped (3 tbsp)
• 5 g sazón with culantro and achiote (1 packet)
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the potato dough

• 1000 g water (4 cups), for steaming
• 1.2 kg russet potatoes, peeled, in 4 cm pieces (about 3 lb before peeling, 1 1/2 in pieces)
• 30 g butter (2 tbsp)
• 1 1/2 tsp salt
• 1 large egg
• 40 g cornstarch (1/3 cup)

For coating and frying

• 60 g cornstarch (1/2 cup)
• About 1 L vegetable oil (1 quart)

To serve

• Ketchup or your favorite hot sauce

Instructions

1. Place the green and red bell peppers in the mixing bowl and chop 3 sec/speed 5. Add the oil and sofrito and sauté 5 min/120°C (250°F)/speed 1.
2. Add the ground beef in small pieces. Place the simmering basket on the mixing bowl lid instead of the measuring cup and sauté 8 min/120°C (250°F)/reverse/speed 1. Break up any large lumps with the spatula.
3. Add the tomato sauce, alcaparrado, sazón, oregano, salt and pepper. With the simmering basket still on the lid, cook 12 min/100°C (212°F)/reverse/speed soft, until the picadillo is thick and almost dry. Transfer it to a plate to cool, then rinse the mixing bowl.
4. Pour the 1000 g water into the mixing bowl. Place the potatoes in the Varoma dish, put the Varoma in position and steam 30 min/Varoma/speed 1, until a knife slides easily into the largest piece. Set the Varoma aside and pour the water out of the bowl.
5. Place the hot potatoes, butter and salt in the mixing bowl, insert the butterfly whisk and mix 20 sec/speed 3. Let cool 10 minutes, add the egg and the 40 g cornstarch and mix 15 sec/speed 3, until smooth. Spread the dough on a plate, cover and refrigerate at least 30 minutes, until firm.
6. With lightly oiled hands, take about 80 g of dough (1/3 cup), flatten it in your palm into a little cup and fill it with 2 tbsp of picadillo (about 35 g). Close the dough around the filling and roll it into a smooth ball. Roll each ball in the cornstarch for coating and set it on a tray.
7. In a heavy pot on the stove, heat 5 cm (2 in) of oil to 180°C (360°F). Fry 3 or 4 rellenos at a time for 3 to 4 minutes, turning them gently, until deep golden all over. Drain on paper towels.
8. Serve hot, with ketchup or hot sauce on the side.

Tips

• The colder the dough, the easier it is to shape. If it still sticks to your hands after chilling, mix in 1 or 2 tbsp more cornstarch.
• Russet potatoes make the driest, fluffiest dough, and steaming them in the Varoma instead of boiling keeps them from soaking up water.
• Make ahead: shape and coat the rellenos, freeze them on a tray, then keep them in a freezer bag up to 2 months. Fry them straight from the freezer at 175°C (350°F) for 5 to 6 minutes.
• For a lighter version, brush the rellenos with oil and bake them in the oven at 220°C (425°F) for 20 to 25 minutes, turning them once. The outside will be less crisp.