Starters & appetizers
Colombian Papa Rellena
Colombian papa rellena: balls of shredded beef, potato, rice and peas, dipped in a flour batter and fried until golden. Serves 6.
- Total time
- 210 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- Colombian
Ingredients
For the beef
For the filling
For the batter
For frying and seasoning
Method
Cook the beef
Put 500 g beef in a pot with 1.5 liters water, 2 scallions, 2 garlic cloves and 1 teaspoon salt. When it boils, lower the heat, cover and cook for 1 hour 30 minutes, until the beef falls apart with a fork.
Shred the beef
Take the beef out of the broth, let it cool for 10 minutes and shred it with two forks into fine strands. Save 150 ml of the broth.
Make the filling
In a deep skillet, sauté 3 chopped scallions and 2 chopped tomatoes in 2 tablespoons oil with ½ teaspoon salt and ½ teaspoon cumin for 5 minutes. Add 500 g potato in 1 cm cubes and the 150 ml broth, cover and cook over medium-low heat for 12 minutes, until the potato is tender but whole. Stir in 300 g cooked rice, 100 g peas, the beef and 2 tablespoons chopped cilantro and mix for 5 minutes, until the liquid has dried up.
Cool the mixture
Transfer the filling to a bowl and let it cool for 30 minutes, until lukewarm. It should be moist but with no broth. Mash a little of the potato with the back of a spoon so the mixture holds together.
Shape the balls
With damp hands, divide the mixture into 6 portions of about 250 g and press each into a firm ball about 8 cm across. Chill them for 20 minutes to firm up.
Make the batter and dip
Whisk 150 g flour, 1 egg, 200 ml cold water, ½ teaspoon salt and ½ teaspoon sugar into a smooth, thick batter, like pancake batter. Hold each ball with a fork, dip it in the batter and let the excess drip off.
Fry the papas
Heat 1 liter of oil to 170 °C in a deep skillet. Fry the papas 3 at a time for 6 to 8 minutes, turning them, until golden all over.
Drain and serve
Drain them for 2 minutes on a rack lined with paper towels and serve hot with Colombian ají sauce (chopped tomato, onion and cilantro) and lime.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1 papa rellena, about 250 g)
- Protein
- 23.4 g
- Carbohydrates
- 51 g
- Fat
- 26.4 g
- Sodium
- 462 mg
Estimate per serving. The beef and the absorbed oil vary by cut and technique.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Colombian papa rellena, also called pastel de papa, is made by mixing shredded beef, potato, rice and peas with a tomato and scallion hogao, like an empanada filling. The mixture is shaped into firm balls, dipped in a flour and water batter and fried until golden.
It takes 30 minutes of prep, about 2 hours 10 minutes of cooking and 50 minutes of cooling and resting. It serves 6, one papa rellena each.
Frequently asked questions
Why do my papas rellenas fall apart when frying?
Because the mixture was still warm or too wet, or the balls were not pressed firmly. Let the filling cool, press the balls well, chill them for 20 minutes and use a thick batter.
Can I make them ahead?
Yes. Make the filling the day before and keep it in the fridge. Shape the balls, batter them and fry them the same day.
Which cut of beef should I use?
Flank or brisket, which fall apart as they cook. Leftover cooked beef from a stew or roast, shredded, also works.
