Papas Rellenas

At a Glance

  • Yield: 24

Recipe By:


Red Onion Garnish:

  • 1/2 cup Lime juice
  • 1 1/2 cup Aji amarillo*
  • 1 teaspoon Sugar
  • 1 pound Red onions, very thinly sliced**
  • Salt as needed
  • 1 pound 4 ounces Beef top round steak, well-trimmed
  • 1 small Onion, quartered
  • 2 Tomatoes, quartered
  • 1 Bay leaf
  • 1 1/2 quarts Water
  • Vegetable oil
  • 12 ounces Diced onion
  • 1 teaspoon Chopped garlic
  • 4 teaspoons All-purpose flour
  • 2 teaspoons Dried oregano leaves
  • 3/4 teaspoon Paprika
  • Cayenne pepper As Needed
  • 1 1/2 tablespoons Chopped green olives
  • 1 1/2 tablespoons Raisins
  • Salt and black pepper as needed
  • 8 pounds White potatoes, peeled and quartered
  • 5 –8 ounces All-purpose flour
  • Salt as needed
  • 1 1/2 cups Vegetable oil
* Aji amarillo is a Peruvian hot yellow pepper that can be found puréed in jars or frozen whole.  For whole aji amarillo, peel, seed and purée in a blender with a small amount of vegetable oil; use as directed.

** A mandoline can be used to slice onions very thinly.


1. Whisk together lime juice, aji amarillo and sugar.  Pour over onions; season to taste with salt.  Chill overnight; drain before using.  Yield: 3 cups

2. In stockpot, combine beef, quartered onion, tomatoes, bay leaf and water.  Bring to a boil; reduce heat.  Cover and simmer until beef is tender, about 2 hours.  Cool; chop beef into 1/8-inch dice.  Strain cooking liquid; reserve 3/4 cup.  

3. In sauté pan, heat oil until hot.  Sauté diced onion and garlic until onion is soft, about 5 minutes.  Stir in flour, oregano, paprika and cayenne pepper.  Add beef, reserved cooking liquid, olives and raisins; bring to a boil.  Reduce heat and simmer 5 minutes.  Season to taste with salt and black pepper.  Cover; chill before using.  Yield: 3 cups

4. Place potatoes in pot; cover with cold water.  Bring to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes.  Drain; pass hot potatoes through ricer.  Stir in 1 cup flour until blended; season to taste with salt.  Cover; chill before using.

5. Flour hands well.  Place 1/2 cup potato mixture in the palm of your hand; make an indentation for the filling.  Add 2 tablespoons Picadillo; wrap potato around filling to enclose completely.  Shape into flat oval.  Place on well-floured sheet pan.  Repeat with remaining ingredients to form a total of 24 Papas Rellenas. Cover; chill before using.

6. For each serving, to order: In sauté pan, heat 1 tablespoon vegetable oil; cook 1 Papa Rellena until browned on both sides and heated through.  Serve with 2 tablespoons Red Onion Garnish.

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