Papa Rellena (Homemade, with Beef)

Tap an ingredient or step to check it off.

1. 1Step 1: Boil the potatoes until they pierce easily with a fork. Remove them from the water and cool.
2. 2Step 2: Once the potatoes are cooled, peel them and mash them with a potato masher or force them through a potato ricer (preferred).
3. 3Step 3: Add egg, salt, and pepper and knead the dough thoroughly to ensure that ingredients are well combined and uniformly distributed.
4. 4Step 4: While the potatoes cool down before finishing the dough, you can make the filling. Make sure you cool the potatoes to room temperature (or fridge temperatures) for the best results.
5. 5Step 5: Gently brown onion and garlic in oil (about 5 minutes).
6. 6Step 6: Add the pepper and fry for a couple more minutes.
7. 7Step 7: Put the ground beef into the skillet and brown it. Add raisins, cumin, and paprika and fry briefly (a few seconds).
8. 8Step 8: Deglaze the pan with white wine.
9. 9Step 9: Add hard-boiled eggs and fold in off heat to allow the filling to cool before forming papas.
10. 10Step 10: Flavor with salt and pepper.
11. 11Step 11: Spoon a generous amount of filling into the center and then roll the potato closed, forming a smooth, potato-shaped casing around the filling.
12. 12Step 12: Repeat with all dough (you should have about 6 papas).
13. 13Step 13: Use three small bowls to prepare the papas. In one, combine flour, cayenne, and salt. In the second, a beaten egg with a tiny bit of water. Put bread crumbs in the third.
14. 14Step 14: Dip each papa in the three bowls to coat: first roll in flour, then dip in egg, then roll in bread crumbs.
15. 15Step 15: Heat the deep fryer to 380°F.
16. 16Step 16: Fry the papas (in batches if necessary) for about 2-3 minutes on each side until golden brown.
17. 17Step 17: Flip once in the middle of frying to brown both sides. Drain on a paper towel.