Hi, I’m Jessy, and I’m so glad you’re here at The Savory Script! Today, I’m bringing a beloved Puerto Rican comfort food right into your kitchen: Puerto Rican Rellenos de Papa.
These delicious potato croquettes filled with savory picadillo are a true taste of the island, and while they might seem a little involved, I promise they’re completely approachable. You can have these golden, crispy delights ready in about 1 hour and 30 minutes, and they’re so worth the effort.
Table of Contents
Authentic Puerto Rican Rellenos de Papa Recipe
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add the chopped onion, green bell pepper, red bell pepper, and minced garlic to the skillet. Cook until the vegetables have softened, about 5-7 minutes.
- Stir in the Sazón packet, Adobo seasoning, and tomato sauce. Cook for another 2 minutes, stirring to combine the flavors.
- Add the chopped olives and capers. Stir well. If the mixture seems too dry, add a splash of water (about 1/4 cup) to create a slightly moist but not watery consistency. Simmer for 5-10 minutes to allow the flavors to meld.
- Let the picadillo cool completely before using it to stuff the Rellenos de Papa. This is crucial for preventing the potato from becoming too soft.
- Begin by peeling the potatoes and cutting them into uniformly sized chunks. This ensures they cook evenly.
- Place the potato chunks in a pot and cover them generously with water. Add about 2 tablespoons of salt to the water; this seasons the potatoes from the inside out.
- Boil the potatoes until they are cooked through and easily pierced with a fork, which usually takes about 20 minutes.
- Drain the potatoes very well. Return them to the hot pot for a minute or two over low heat to allow any excess water to evaporate completely. This step is crucial for avoiding soggy Rellenos.
- Mash the potatoes until smooth. Incorporate 1 tablespoon of cornstarch, the lightly beaten egg, and the butter. Mix until you have a smooth, cohesive dough that’s easy to handle.
- Generously flour your hands with cornstarch.
- Take about 1/2 cup of the mashed potato mixture and flatten it into a disk in the palm of your hand.
- Spoon a heaping tablespoon of your cooled picadillo filling into the center of the potato disk.
- Carefully bring the edges of the potato up and around the picadillo. Gently pinch and seal the edges completely to form a smooth ball.
- Repeat this process until all the potato mixture has been used, making sure to re-coat your hands with cornstarch each time you start a new Relleno.
- Heat about 2-3 inches of oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches about 350°F.
- Carefully lower the Rellenos de Papa into the hot oil, being sure not to overcrowd the pot; fry them in batches.
- Fry for about 5 minutes, turning them as needed, until they are uniformly golden brown and crispy all over.
- Using a slotted spoon or spider strainer, carefully remove the Rellenos from the oil and place them on a wire rack set over paper towels to drain any excess oil.
- Preheat your oven to 400°F (200°C). Place formed Rellenos on a baking sheet lined with parchment paper. Lightly brush or spray them with oil. Bake for 25-35 minutes, flipping halfway through, until golden brown and heated through. While not as crispy as fried, they offer a lighter alternative.
- Preheat your air fryer to 380°F (190°C). Lightly spray the Rellenos with oil and place them in a single layer in the air fryer basket. Air fry for 12-18 minutes, flipping halfway through, until golden brown and crispy.
- In a small bowl, whisk together the olive oil, minced garlic, cilantro (if using), and lime juice. Season with salt to taste. Let it sit for about 10-15 minutes for the garlic flavor to infuse into the oil.
Nutrition
Tried this recipe?
Let us know how it was!A Taste of Puerto Rico: What Are Rellenos de Papa?
Rellenos de Papa are more than just a dish; they’re a warm hug from Puerto Rico. They’re a quintessential part of any Puerto Rican celebration, from family reunions to holiday gatherings, and you’ll often find them offered as a popular appetizer or even street food. The origins of Rellenos de Papa are rooted in the island’s rich culinary history, evolving from simple potato preparations into these delightful stuffed fritters. This recipe aims to capture that authentic essence, bringing the true flavors of Puerto Rican heritage straight to your plate.
Why You’ll Love This Puerto Rican Rellenos de Papa Recipe
- Effortlessly Authentic Flavor: I’ve streamlined this recipe to bring you that classic, comforting taste of Puerto Rico without unnecessary fuss.
- Perfectly Crispy Texture: Achieving that irresistible golden-brown, crispy exterior is totally within reach with these easy-to-follow steps.
- Simplifies a Classic: While Rellenos de Papa can seem intimidating, I’ve broken down each step to make this traditional dish feel manageable and enjoyable for any home cook.
The Heart of the Flavor: Authentic Puerto Rican Picadillo
The magic inside these Rellenos de Papa starts with a flavorful picadillo. For this recipe, I’m using my favorite version, which is perfectly seasoned and has just the right consistency to avoid making the potato filling too wet.
Puerto Rican Picadillo Recipe
- Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped red bell pepper
- 2 cloves garlic, minced
- 1 packet Sazón con Culantro y Achiote (for color and flavor)
- 1 teaspoon Adobo seasoning
- 1/4 cup tomato sauce
- 2 tablespoons pimento-stuffed green olives, chopped
- 1 tablespoon capers, drained
- 1/4 cup water (if needed to thin slightly)
- Instructions:
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add the chopped onion, green bell pepper, red bell pepper, and minced garlic to the skillet. Cook until the vegetables have softened, about 5-7 minutes.
- Stir in the Sazón packet, Adobo seasoning, and tomato sauce. Cook for another 2 minutes, stirring to combine the flavors.
- Add the chopped olives and capers. Stir well. If the mixture seems too dry, add a splash of water (about 1/4 cup) to create a slightly moist but not watery consistency. Simmer for 5-10 minutes to allow the flavors to meld.
- Let the picadillo cool completely before using it to stuff the Rellenos de Papa. This is crucial for preventing the potato from becoming too soft.
You can find Sazón and Adobo seasoning in the international aisle of most supermarkets. If you can’t find them, you can also make your own sofrito, which is a flavorful seasoning base, or adjust with other spices like cumin, oregano, and paprika.
Picadillo Variations
While classic beef picadillo is wonderful, there are so many delicious ways to fill your Rellenos de Papa! Here are a few ideas:
| Filling Type | Description | Key Ingredients / Swaps |
|---|---|---|
| Classic Beef | The traditional and most popular filling. | Ground beef, sofrito, sazón, adobo, olives, capers, tomato sauce. |
| Savory Pork | A richer, more decadent alternative. | Ground pork, similar seasonings to beef, perhaps a touch of cumin. |
| Zesty Chicken | A lighter, yet flavorful option. | Ground chicken or finely diced chicken, adjusted seasonings for poultry. |
| Hearty Ham | Incorporates smoky notes for a unique taste. | Finely diced cooked ham, fewer seasonings needed due to ham’s saltiness. |
| Vegetarian/Vegan | A plant-based option that doesn’t compromise on flavor. | For Vegetarian: Use finely chopped mushrooms, lentils, or a plant-based crumble. |
| For Vegan: Ensure no animal products in seasonings/sauces. Use plant-based oil. | ||
| Seafood Twist | For the adventurous palate, featuring delicate seafood. | Finely chopped shrimp or fish, cooked with lighter seasonings to not overpower seafood. |
The Perfect Potato Shell: Ingredients & Preparation
For the perfect potato shell, I rely on russet potatoes. Their high starch content makes them ideal for mashing into a pliable dough that holds its shape beautifully.
- Ingredients:
- 2 pounds potatoes
- 1 tablespoon cornstarch, plus extra for dusting
- 1 egg, lightly beaten
- 2 tablespoons butter
- Salt
- Preparation:
- Begin by peeling the potatoes and cutting them into uniformly sized chunks. This ensures they cook evenly.
- Place the potato chunks in a pot and cover them generously with water. Add about 2 tablespoons of salt to the water; this seasons the potatoes from the inside out.
- Boil the potatoes until they are cooked through and easily pierced with a fork, which usually takes about 20 minutes.
- Drain the potatoes very well. Return them to the hot pot for a minute or two over low heat to allow any excess water to evaporate completely. This step is crucial for avoiding soggy Rellenos.
- Mash the potatoes until smooth. Incorporate 1 tablespoon of cornstarch, the lightly beaten egg, and the butter. Mix until you have a smooth, cohesive dough that’s easy to handle.
Potato Preparation Tips & Tricks
To get the best potato shell, a few extra tips can make all the difference. Instead of just mashing, you could try ricing the potatoes for an even smoother texture, though this requires a bit more effort. Using a food processor can seem like a shortcut, but be warned it can sometimes lead to gummy potatoes, so I generally stick to a masher or a ricer.
It’s also important to let the mashed potato mixture cool slightly before you start forming the Rellenos; this makes it less sticky and easier to work with.
Forming & Stuffing: Crafting Your Puerto Rican Rellenos de Papa
Now for the fun part: shaping these delicious parcels! It’s important to keep your hands lightly coated in cornstarch throughout this process to prevent sticking.
- Generously flour your hands with cornstarch.
- Take about 1/2 cup of the mashed potato mixture and flatten it into a disk in the palm of your hand.
- Spoon a heaping tablespoon of your cooled picadillo filling into the center of the potato disk.
- Carefully bring the edges of the potato up and around the picadillo filling.
- Gently pinch and seal the edges completely to form a smooth ball.
- Repeat this process until all the potato mixture has been used, making sure to re-coat your hands with cornstarch each time you start a new Relleno.
Frying to Golden Perfection
The final step is frying, which gives our Rellenos de Papa that irresistible crispy shell.
- Heat about 2-3 inches of oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches about 350°F.
- Carefully lower the Rellenos de Papa into the hot oil, being sure not to overcrowd the pot; fry them in batches.
- Fry for about 5 minutes, turning them as needed, until they are uniformly golden brown and crispy all over.
- Using a slotted spoon or spider strainer, carefully remove the Rellenos from the oil and place them on a wire rack set over paper towels to drain any excess oil.
Mastering the Fry: Troubleshooting & Tips
Achieving perfect Rellenos every time involves a few key frying techniques. To prevent breakage, ensure your picadillo isn’t too wet and that you’ve sealed the potato shell completely. A good seal, the right potato consistency, and a consistent oil temperature are your best friends here.
For an extra crispy finish, you can try a double-fry method: briefly fry them until lightly golden, let them cool completely, then fry them again until deeply golden brown. Maintain your oil temperature by not overcrowding the pot and frying in batches. Proper drainage on a wire rack is essential for maintaining crispiness.
Alternative Cooking Methods: Baked & Air Fried Rellenos de Papa
If deep frying isn’t your preference, I’ve got you covered with baking and air frying options.
- Baked Rellenos de Papa: Preheat your oven to 400°F (200°C). Place formed Rellenos on a baking sheet lined with parchment paper. Lightly brush or spray them with oil. Bake for 25-35 minutes, flipping halfway through, until golden brown and heated through. While not as crispy as fried, they offer a lighter alternative.
- Air Fried Rellenos de Papa: Preheat your air fryer to 380°F (190°C). Lightly spray the Rellenos with oil and place them in a single layer in the air fryer basket. Air fry for 12-18 minutes, flipping halfway through, until golden brown and crispy.
Serving Your Delicious Creations
I love serving my Rellenos de Papa warm, straight from the fryer, just plain to appreciate their crispy exterior and savory filling. However, they are absolutely divine when paired with a dipping sauce.
Dazzling Dipping Sauces: Beyond Mayo-Ketchup
While mayoketchup (a simple mix of mayonnaise and ketchup) is a popular choice, I often reach for something a little more traditional.
Mojo de Ajo (Garlic Sauce)
This vibrant garlic sauce is simple yet packed with flavor, offering a zesty counterpoint to the rich Rellenos.
- Ingredients:
- 1/2 cup olive oil
- 4-6 cloves garlic, finely minced
- 1/4 cup fresh cilantro, finely chopped (optional)
- 1 tablespoon fresh lime juice
- Salt to taste
- Instructions: In a small bowl, whisk together the olive oil, minced garlic, cilantro (if using), and lime juice. Season with salt to taste. Let it sit for about 10-15 minutes for the garlic flavor to infuse into the oil.
A simple cilantro-lime crema, made by blending sour cream or Greek yogurt with fresh cilantro, lime juice, and a pinch of salt, is also a fantastic, creamy option.
Make-Ahead, Storage, and Freezing Best Practices
Planning ahead is easy with Rellenos de Papa.
- Freezing Raw: Form the Rellenos as directed, but do not fry them. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. To cook from frozen, carefully lower them into 350°F oil and fry for about 8-10 minutes, or until golden brown and heated through.
- Freezing Cooked: Allow fully cooked and cooled Rellenos to freeze individually on a baking sheet. Once solid, transfer them to a freezer bag. Reheat them in a 350°F oven for about 10-15 minutes until heated through and crispy.
- Refrigeration: Store cooked Rellenos in an airtight container in the refrigerator for up to 3 days. To reheat and retain crispness, it’s best to use an oven or air fryer at around 350°F for 5-10 minutes.
FAQs About Puerto Rican Rellenos de Papa
Can I use different types of potatoes?
While russets are my top choice for their starch content, Yukon Golds can also work, though they might result in a slightly denser texture. Avoid waxy potatoes, as they don’t mash as well.
Why do my Rellenos break when frying?
This usually happens if the picadillo filling was too wet, or if the potato shell wasn’t sealed properly. Ensure the filling is cooled and not watery, and pinch the seams tightly closed. A consistent oil temperature is also key.
Can I make the picadillo filling ahead of time?
Absolutely! The picadillo can be made 1-2 days in advance and stored in the refrigerator. Make sure it’s completely cooled before using it to stuff the Rellenos.
What if I don’t have sofrito?
You can easily substitute with a blend of finely minced onion, garlic, green bell pepper, and a pinch of cilantro, along with your Sazón and Adobo.
Conclusion
Making these Puerto Rican Rellenos de Papa from scratch is such a rewarding experience. The crispy exterior, the savory, flavorful filling, and the comforting potato embrace, it’s truly a taste of home.
I hope you feel inspired to bring this beautiful dish into your own kitchen. I’d love to hear how yours turn out! Please share your experience, ask any questions you might have, or tell me what delicious filling you chose in the comments below. Happy cooking!
