Recipe Rating:
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Serves: 12
Prep Time:
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2 lb potatoes, peeled and quartered
8 c water for boiling
2 beef bouillon, cubes
2 tsp table salt
4 Tbsp butter
1 egg, slightly beaten
instant potato flakes, dry
lard or vegetable or canola oil for deep frying
1 tsp lard or vegetable or canola oil
1 lb chopped beef
1/4 onion, chopped & peeled
1 clove garlic, peeled & chopped
1/4 tsp dried oregano
1/4 tsp table salt
1/4 tsp adobo powder
1/4 tsp dried basil
1/4 tsp garlic powder
1/4 tsp onion powder
1 dash(es) white wine
1/4 lb lean ground beef or pork
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2 olives or manzillas stuffed with pimiento
1/4 tsp diced capers
1 Tbsp tomato sauce
1/2 can(s) pimientos, chopped (optional)
brown in a skillet the chopped pork, beef with a pinch of salt.
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reduce the heat and add the oil or lard, and all other ingredients except the wine, olive, and tomato sauce. continue cooking until all meat is cooked.
next add the rest of the ingredients. the tomato sauce is 1 tablespoon. cook for at least 30 minutes making sure all meat is cooked thoroughly

The Cook

Franchi Nicola Recipe
Cooked to Perfection
Stamford, NY (pop. 1,119)
Member Since Sep 2011
Franchi's notes for this recipe:
This is a Puerto Rican potato ball. Not to be confused with a knish or potato puffs. This has unique and different flavors! Enjoy!
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Place water, potatoes, beef bouillon cube with 1/2 teaspoon of salt in a pot. Cover and boil at moderate heat for 30 minutes, or until potatoes are tender to the fork. Drain and immeidately mash or put through a potato ricer.
Add butter, egg, 1 1/2 teaspoon salt(tasting)and about 2 tablespoons of instant mash potato flakes. This will give the dough consistency. Mix all ingredients well together. Let it cool to room temperature so it can be handled easily without burning your hands.
Using the cornstarch, put some on your hand so that the dough does not stick when your make a ball.

Make 12 balls with the dough. Then make a small well within the dough. Sometimes I use the back of a teaspoon to make the imprint.
Into the well or center of the ball, place a small amount of the meat mixture. Try not to use the juice from the meat. It will make the ball very wet and harder to work with. After the mixture is in the middle, cover with the dough. Make a ball shape using cornstarch on your hands.
Deep fry in oil or lard until golden brown. Make sure the oil is hot before using, test with a small piece of dough first.

Remove from oil and drain on paper towels.

About this Recipe



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user Juliann Esquivel Juliann - Oct 8, 2011
Hi Franchi, You papa rellena looks delicious. I make them too only I make them the Cuban version. My mother taught me to make them many years ago. Very similar to the way you do. Only difference is the Cuban version does not use capers but instead adds raisins to the picadillo. We do use olives though. Either way I am sure the come out delish. Thank you for sharing your recipe. I have printed and will try it real soon. I do love Puerto Rican food. I made arroz con gandules and carne de puerco for supper tonight. A very good friend of mine had her mother visiting her from Ponce, PR and her dear mother gave me her recipe. I have treasured it for many years. I will be posting it very soon. Welcome to our group. LOL
user Franchi Nicola Franchi - Oct 8, 2011
Thanks, I am looking forward to you posting the recipe. I make the Spanish pork also. My mother was born in Patias and raised in Luquillo. I went to Ponce many years ago, and loved it there! They have the most wonderful museum. I was also going to list Mofongo and the plaintains. The raisons probably makes it sweeter and that would make the meat tastier. I look forward to being part of the group! Muchas Gracias!
user Christine Fernandez SuperMom77 - Jun 14, 2012
Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
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user Judy Damico cranium - Jul 5, 2013
I am making this recipe tomorrow as an appetizer. Any suggestions for any sauce or dip for them?

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