Don Diego`s Papas Rellenas Peruanas

Summary

Ingredients

• 1 kg potato (s)
• 2 egg (s)
• salt

For the filling:

• 200 g minced beef
• 1 onion (s), finely chopped
• 30 g raisins
• 8 olives, black, pitted and chopped
• 2 clove (s) garlic, finely chopped
• 2 egg (s), hard-boiled
• 1 teaspoon ground cumin
• salt and pepper
• 2 corn on the cob, (or 1 small can corn)

For the sauce:

• 3 large onion (s), red, cut into wedges
• 2 lime (s), the juice
• 0.5 teaspoon ½ sauce, Ají (pepper sauce)
• salt and pepper
• 1 tablespoon parsley, finely chopped
• 4 leaves lettuce

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Instructions

1. The onion salsa, the obligatory side dish to papas rellenas, has to steep for at least half an hour, or better a little longer. That`s why we start by cutting the red onions into wafer-thin wedges. Add the salt, a little pepper, pepper sauce, chopped parsley and the juice of two limes and stir. Put aside.
2. Put the peeled and chopped potatoes on top and cook until soft. Let them evaporate, add salt and press them through the potato press while still warm. Work two eggs into the potato mixture and set aside. The result is a firm, relatively dry potato dough.
3. The meat filling will look familiar to lovers of northern Argentine empanadas. It is used, with slight regional variations, for many dishes in the Andean highlands. For this, a finely chopped onion is sautéed in a little oil together with the chopped garlic. Then the ground beef is added and fried until crumbly. Little by little you work in raisins soaked in hot water, as well as a handful of coarsely chopped black olives and the chopped hard eggs. The whole thing is seasoned with cumin, salt and pepper.
4. At this point the deep-frying fat can be heated and the corn on the cob boiled.
5. With wet hands you shape balls the size of German potato dumplings from the potato dough. I mean real dumplings like the ones she made nuts. In the middle of these balls you press a hollow again to accommodate a tablespoon of meat filling or a little more. Now the edges are arched up to hide the meat filling. This is easier to do by adding a little extra potato dough.
6. Put the finished filled potatoes in the hot oil and fry until golden brown (3-5 minutes).
7. Serving is on a plate with a serving of onion salsa in a lettuce leaf and one or two slices of corn on the cob.

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