Info
- Cook time: 1 hour 15 minutes
- Total time: 2 hours 30 minutes
- Yield: 4 to 6 servings
Ingredients
Picadillo Sauce
- 3 chipotle peppers in adobo
- 1/4 white onion
- 1 tomato, quartered
- 3 cloves garlic
- 1 teaspoon cumin seeds
Picadillo Filling
- 2 ounces oil
- 1/2 white onion, diced
- 2 1/2 pounds ground beef
- Two 1.41-ounce packets sazón seasoning
Green Magic Sauce
- 1 cup mayonnaise
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 jalapeños, chopped
- 6 cloves garlic
- 1 bunch fresh cilantro, chopped
- 2 tablespoons aji paste
- 2 tablespoons extra-virgin olive oil
- 2 limes
Papas Rellenas
- 7 potatoes
- 2 eggs
- 1 1/4 teaspoons salt
- 3/4 teaspoon ground black pepper
- Shredded Oaxaca cheese, for stuffing
- 1 cup all-purpose flour, plus more for dusting
- One 1.41-ounce packet sazón
Instructions
1. Make the Picadillo Sauce
In a blender, combine the chipotle peppers in adobo, onion, tomato, garlic, cumin seeds, and 1/2 cup water. Blend in that order until smooth.
2. Prepare the Picadillo Filling
Heat the oil in a pan and sauté the diced onion until fragrant, about 2 minutes. Add the ground beef and break it up with a spoon—small pieces work best for stuffing. Cook until browned, about 6 minutes. Stir in the picadillo sauce, then add the sazón and continue cooking for about 5 minutes more, until the color brightens.
3. Blend the Green Magic Sauce
In a blender, combine the mayonnaise, salt, pepper, jalapeños, garlic, cilantro, aji paste, olive oil, and lime juice. Blend in that order until smooth.
4. Form the Papas Rellenas
Boil the potatoes for about 30 minutes—they should be tender enough to mash but not overly soft. Drain, transfer to a baking sheet, and peel off the skins. Mash the potatoes, spread the mash out, and refrigerate for 30 minutes to chill.
Once chilled, place the potato mixture in a large bowl and mix in 1 egg, 1 teaspoon salt, and 1/2 teaspoon pepper. Take a handful of the dough and flatten it in your palm. Form a pocket and fill with 1 1/2 tablespoons picadillo and 1 tablespoon shredded Oaxaca cheese. Press the filling in firmly and shape the dough into a ball, closing the top gradually. Roll the ball in flour and set aside. Repeat with the remaining dough and filling.
5. Batter and Fry
In a separate bowl, whisk together the flour, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, the remaining egg, the sazón packet, and 1 cup water. Coat 2 potato balls in the batter, making sure they are covered all over. Using a slotted spoon, lower them into a deep-fryer and let them float for 7 minutes. Remove and drain. Serve the papas rellenas with as little or as much green magic sauce as you like.
