Similar Latin Dishes Pt.2

Peel 1 pound of Idaho potatoes and 1 pound of Yukon Gold potatoes.

Place the potatoes in a pot filled with water and add 2 teaspoons of salt.

Cook the potatoes for about 20 minutes or until easily pierced with a knife.

Use a ricer to break down the potatoes into thin threads.

Mix the riced potatoes until smooth and cool in the refrigerator for about 1 hour.

In a sauté pan over medium-high heat, add 1 tablespoon of olive oil.

Add 1/2 cup diced onions and 1/2 cup diced green pepper, sauté for 3 minutes.

Add 3 cloves crushed garlic and sauté for 30 seconds.

Add 1/2 pound ground beef and cook until browned.

Add 1 tablespoon of sofrito and sauté for an additional 30 seconds.

Season with salt, pepper, and 1/2 tablespoon chicken bouillon.

Stir in 2 tablespoons of tomato sauce, 1/4 cup sliced green olives, and 1 teaspoon capers.

For the Peruvian filling, add 1 tablespoon of oil in a separate pan.

Add 1/2 cup diced red onion and sauté for 3 minutes.

Add 1 tablespoon garlic paste and sauté for 30 seconds.

Add 5 ounces of diced sirloin beef and cook until browned.

Add 1 teaspoon ajipanka and season with salt and black pepper.

Add 1 tablespoon of tomato sauce and finish with chopped cilantro and parsley.

Add 1 egg to each bowl of cooled potatoes and season with kosher salt, mixing to combine.

Scoop out 2 scoops of the Idaho potato mixture, form into a ball, and make a pocket for the filling.

Add 1 to 2 teaspoons of filling into the pocket, enclose it, and roll in cornstarch.

Repeat with the Yukon Gold potatoes, handling them with care.

Heat oil in a large pot to between 350 and 375 degrees.

Add the Relleno de Papa and cook until golden brown for about 6 minutes, then drain on paper towels.

Repeat the process with the Papariena, cooking for about 8 minutes.

Equipment Needed

Allergens