Stuffed Potato Croquettes (Papas Rellenas)
4 lbs potatoes
2 tbsp butter
2 each eggs
1 tbsp cornstarch
Salt and pepper to taste
1/2 lb ground pork
1 each medium-sized onion
finely chopped
1 each bell pepper
finely chopped
2 each scallions
finely chopped,
5 each cloves garlic
2 tsp ground cumin
2 tsp smoked paprika
1 1/2 tsp salt
1 tsp ground black pepper
1/2 C crushed tomatoes or sauce
1/2 Cup dry sherry
1 tsp chicken demi-glace
or chicken bouillon
1/4 cup raisins
2 beaten eggs
for breading
1 C cornstarch
for breading
rice bran oil for frying
  • fry pot
  • fry oil
  • Fry basket
  • Ricer /food mill
For the Papas
Pre-heat the oven to 425°F. Wash the potatoes, rub with olive oil, season with salt and pepper, and prick them with a fork. Roast in their jackets for 45-60 minutes, until fully cooked through. Peel potatoes, rice through a food mill. Add butter, 2 eggs, 1 T cornstarch and season with salt and pepper. Allow mixture to cool enough to handle, about 30 minutes.
For the Pork Picadillo
In a large frying pan, brown the pork over medium-high heat. Add the onion, bell pepper, scallions, garlic, and spices. Add salt and pepper. Reduce heat and cook for 10 minutes, until veggies are soft. Add tomato sauce and chicken base, cook for 5 minutes. Add sherry and cook for 4 minutes. Simmer over medium heat for 15 - 20 minutes.
The mixture should be moist, but not soupy. Adjust seasoning to taste.
To Make the Croquettes
Take a small amount of the potato mix and shape it into a ball. Press a finger into the center to create a well. Fill with picadillo. Reshape into a ball (about 2 inches across). Roll the balls in beaten egg and then in cornstarch.
Use a large pot (or deep fryer) and heat oil to 375° F. Fry a few at a time until golden brown. Don’t crowd the fryer or the croquettes will become soggy. Drain on a paper towel-lined tray.