Papa rellena

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Papa rellena
Peru PapasRellenas2.jpg
Place of origin French Cuisine
Main ingredients Potatoes, beef, onions, olives, hard boiled eggs, cumin, spices
Cookbook:Papa rellena  Papa rellena

Papas rellenas (Spanish: stuffed potatoes) are the most popular type of croquettes in Peru and other Latin American countries such as Chile, Cuba, Colombia, Puerto Rico and the Caribbean. The first recorded Latin American recipes were printed in the late 19th century, during a time when French cuisine (among others, e.g. Italian) was influencing those of Latin America.

Peruvian Preparation[edit]

The dish is a baked potato dough into which a filling made of chopped beef and onions, whole olives, hard boiled eggs, cumin and other spices is stuffed. Once prepared, the obloid mass is deep fried. Potato flour is often added to give greater consistency to the dough. In Peru, the dish is usually accompanied with a "salsa criolla", or an aji sauce.[1]

Caribbean variants[edit]

They consist in mashed potatoes stuffed with seasoned ground meat,[2] various spices then deep fried. The dish varies in preparation and presentation from country to country. Papas Rellenas are a local favorite in heavily Cuban-populated American cities such as Miami and Tampa,[3] in which the Cuban version consists of potato balls stuffed with seasoned picadillo.[4]

This dish is also extensively consumed in Puerto Rico, where it is called "relleno de papa". In Puerto Rico papa rellenas are stuffed with cheese, picadillo, or ground meat with cheese. The paps are then coated with raw egg and rolled into cornmeal, corn flour, or bread crumbs.

References[edit]