Paleo Cuban Papa Rellenas
“I like big potato balls and I cannot lie…”
As you can see, when I make Cuban Papa Rellena’s I can’t help but make them large delicious pillows of potato filled balls. The filling is made with leftovers of my Abuela’s Cuban Picadillo (Latin Ground Beef Dish) which I usually only need a little over a cup to make this recipe. To make this recipe, I always suggest making them when you have time to dedicate in the kitchen, as they are a labor of love, but so worth it! It’s even best to leave your assembled potato-filled balls in the fridge for at least 4 hours of overnight before frying.
To make this recipe even more satisfying, I make it Paleo, so I replace all-purpose flour with tapioca flour or arrowroot flour, which are good-for-you flours.
Then instead of the wicked vegetable oil, I trade it in for the healthy avocado oil which has a higher smoke point and usually fries so cleanly and lite.
To top it all off, I make a quick chimichurri, which is not traditional to Cuban Papa Rellenas, yet, it will add brightness and addicting herbaceous flavors that you won’t be able to have papa rellenas without it!
Here is a quick step by step illustration before you begin your delicious Cuban Papa Rellenas:
Papa Rellena Ingredients:
1-1/2 Cup of Abuela’s Cuban Picadillo
1 Bag of Yukon Potatoes (6-8 Potatoes)
2 Cups of Tapioca Flour
2 Eggs
1 Tablespoon of Garlic Powder
1 Tablespoon of Onion Powder
Approx. 1/4 Cup Non-Dairy Milk of Choice.
1 Cup of Avocado Oil
Frying Pan or Deep Pot for Frying
Quick Chimichurri Ingredients:
1/4 Cup Fresh Oregano or 2 Tablespoons of Dried Oregano
1/2 Cup of Flat Leaf Parsley
1/2 Cup of Cilantro
4 Tablespoons of Red Wine Vinegar
2 - 4 Tablespoons of Olive Oil
1/2 Clove of Garlic
Salt & Red Pepper Flakes to Taste
Yields: 6 Large Balls
Prep Time: 45 Minutes
Cool Time: 4 Hours or Overnight
Cook Time: 20-35 Minutes
Directions:
Make my Abuela’s Cuban Picadillo and then let a cup or so cool to room temperature before assembling balls.
(Tip: Simultaneously, you can boil your peeled potatoes in a large pot until cooked and soft.)When your peeled potatoes are cooked add your garlic powder, onion powder, salt, and pepper. Mash until potatoes are soft and playable. If you need to add your milk of choice to help soften your potatoes, start with a tablespoon of milk at a time to allow for playable potatoes. Then let potato mixture cool to room temperature.
Prepare your assembly line of dredging. In a bowl, whisk eggs in a bowl. In a separate rectangular container add your tapioca flour. Then place 1 large or 2 medium containers at the end of your dredging line to hold your floured potato-filled balls.
When both picadillo and potato mixture have cooled, place a clean plate near you, then begin my scooping some potato mixture in your hand to creating enough to make a concave bowl of potato mixture in your palm. Then add approximately 2 tablespoons of Picadillo to your cupped potato mixture. Add more potato over top to seal filling in the middle and shape into a large round ball. Repeat until picadillo and potato mixture are used.
(Tip: Feel free to create smaller appetizer-sized papa rellena balls, if desired.)
Begin by dredging each potato in the egg then coating all sides of your balls with tapioca flour. Set aside in your separate container to solidify and cool in the refrigerator for at least 4 hours or overnight.
When your potatoes have chilled completely, begin by heating the avocado oil in your pan until sizzling hot. Add each ball in your pot, being sure not to overcrowd the pot. Cook potatoes on each side for approximately 2 minutes on each side. Be sure to fry the sides of the potatoes once the top and bottom are golden. Repeat until your batch is complete!
While you wait for your balls to fry and golden, start to make your quick chimichurri. Finely dice your herbs and garlic by hand or in a food pressure. Then add your red pepper flakes and chopped herbs in a bowl. Muddle together or mix, drizzle your red wine vinegar (enough to cover your herbs) muddle or mix with herbs, then drizzle your olive oil. Mix well and let sit while you finish frying.
(Tip: If you feel like you need more red wine vinegar or olive oil to make your chimichurri a more loose consistency, drizzle a teaspoon of red wine vinegar, followed by olive oil at a time until you reach your desired consistency.)Add a tablespoon of quick chimichurri on top of your Cuban papa rellena or on the side and serve hot! Buen Provecho!
