Crispy Papas Rellenas (Potato-Stuffed Croquettes) Recipe

In a pan over medium heat, add the ground beef, diced onion, and red bell pepper. Brown the meat while breaking it up, then stir in the sofrito, sazon seasoning, adobo seasoning, and bay leaves. Once fragrant, add the tomato sauce and pimento olives. Cover and simmer for about 10 minutes until the beef is fully cooked. Remove from heat and set aside to cool.

Peel and chop the potatoes into halves or quarters based on their size. Bring a large pot of salted water to a boil and add the potatoes. Cook until fork tender, approximately 15 minutes. Drain the potatoes well and transfer them to a bowl.

Mash the boiled potatoes thoroughly until smooth and lump-free. Mix in the corn starch, sazon, and adobo seasoning until the mixture forms a dough-like consistency suitable for shaping.

Using a ½ cup measuring cup or a small scoop, take large portions of the potato dough and flatten them gently in your hand. Place 1-2 tablespoons of the cooled picadillo filling in the center, then carefully mold the potato around the filling to form a smooth ball, adding extra potato dough as needed to seal.

Heat the canola or vegetable oil in a deep pan to 350°F (175°C). Fry the stuffed potato croquettes in batches until each one is golden brown and crispy all over, about 3-4 minutes per side. Use a slotted spoon to transfer them onto paper towels to drain excess oil. Serve warm and enjoy!