Sarah Claudio's Rellenos de Papa

Submitted by Starscr292

(These are quite possibly my favorite Puerto Rican dish!)

 

5 lbs. red skin potatoes (10 to 12 medium size potatoes)

2 t. salt

2 t. flour

1 lb. ground chuck

3 t. sofrito (sofrito is a kind of jarred relish)

1 small envelope of sazon (a red spice that comes so many envelopes in a box)

1/2 of an 8 oz. can of tomato sauce

4 eggs, beaten

Bread crumbs

 

Boil potatoes until just done (not too soft) with salt to taste, drain and mash.  Add flour and set aside.

 

Brown the ground chuck an drain (I know not everyone drains the meat, but it's too greasy for my taste).  Add sofrito, tomato sauce and sazon.  Mix well and simmer on low heat for 10 minutes.  Take a handful of potatoes and form a ball, poke a hole in the middle of the ball and fill with meat mixture.  Cover the hole with a small amount of potatoes and smooth out the ball.  Dip in egg mixture and crumbs.  Deep fry until golden brown.

 

Makes about 12 potato balls.  These are fairly good sized for anyone who's never seen them.  About the size of a medium apple or peach.