Bolivian Comfort: Papas Rellenas with Spicy Herb Salsa
Embark on a culinary journey to the heart of South America with this expert-level dish of Papas Rellenas, a celebrated Bolivian delicacy. This dish melds tender potatoes with a savory, aromatic filling of ground beef, herbs, and spices, all enveloped with a golden, crispy crust. The spicy herb salsa, a vibrant accompaniment, features a medley of herbs with the gentle heat of spices, offering a fusion of flavors to delight your palate and transport you to the vibrant streets of La Paz. This dish showcases the heart and soul of Bolivian cuisine on a platter, perfect for a special dinner for two.
Serves: 2, Difficulty: Expert
Preparation Time: 30 minutes, Cooking Time: 45 minutes
Ingredients
- 400 grams potatoes
- 200 grams ground beef
- 50 grams peas
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 50 grams all-purpose flour
- 2 eggs
- 50 grams butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- 1 teaspoon chili powder
- 1 tablespoon chopped parsley
Method
- Boil the potatoes in a large pot of salted water until tender. Drain and mash with butter, salt, and pepper. Let them cool.
- In a pan, heat olive oil and sauté the onion and garlic until translucent. Add ground beef, cumin, paprika, oregano, and peas. Cook until the beef is browned.
- In a bowl, mix the cooked beef with beaten eggs and flour to form a filling. Allow to cool.
- Divide mashed potatoes and flatten in the palm of your hand. Place a tablespoon of the beef filling in the center and fold to form a ball. Ensure the filling is completely covered with potatoes.
- Heat the olive oil in a pan over medium heat. Fry the potato balls until golden brown on all sides.
- For the salsa, mix parsley, vinegar, chili powder, salt, and pepper. Adjust seasoning to taste.
- Serve the Papas Rellenas hot, with the spicy herb salsa on the side.
Tips
- For an extra crispy crust, roll the potato balls in flour before frying.
- Allow the potato balls to cool slightly before frying to prevent them from breaking apart.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 207 kcal (866 kJ) | 580 kcal (2433 kJ) |
| Fat | 11g | 30.8g |
| Saturated Fat | 4g | 11.2g |
| Carbohydrates | 20g | 56g |
| Sugars | 2g | 5.6g |
| Protein | 6g | 16.8g |
| Salt | 1g | 2.8g |
