Rellenos de Papa

Description
Stuffed potato fritters

Ingredients

 * 2 pounds of white potatoes (peeled washed and cut up into quarters.)
 * 1 package of sazón or 1 teaspoon achiote powder
 * ½ stick of salted butter
 * salt and pepper to taste
 * 2 eggs beaten
 * 1 tablespoon of cornstarch
 * 1½ cups of meat filling

Meat filling

 * 1 lb ground meat
 * 2 oz chopped cooking ham
 * 1 tsp dried oregano
 * 1 medium garlic clove (a pilonazo)
 * ¼ tsp vinegar
 * 1 tsp salt
 * 6 – 8 chopped olives
 * 1 tsp capers
 * 1 envelope of sazón
 * 1 x 8 oz can tomato sauce
 * 2 tsp sofrito
 * 8 – 10 chopped prunes (optional)
 * 2 tsp raisins (optional)

Directions

 * 1) Place potatoes in a pot with a teaspoon of salt and cold water make sure that the pot is large enough so that the water will cover the potatoes.
 * 2) Bring to a high boil and then reduce heat to a simmer. Allow to cook until the potatoes can be pierced with a fork easily.
 * 3) Drain all the water and mash potatoes.
 * 4) Blend in butter, cornstarch and eggs.
 * 5) Place mixture in a clean bowl, and cover with a clean towel allow to rest and come to room temperature.
 * 6) Dust your hands with a little cornstarch.
 * 7) Place a kitchen spoon of the Potato mixture on the palm of your hand.

Meat filling

 * 1) In a deep pot, brown the ground meat.
 * 2) Drain most of the grease and add garlic, ham, oregano, vinegar, salt, olives, capers, sazón, sofrito and tomato sauce.
 * 3) Bring to a boil.
 * 4) Reduce heat to low and cover the pot.
 * 5) Cook for 15 minutes covered.
 * 6) Uncover and cook another 15 minutes, stirring occasionally.

Assembly

 * 1) Make a pocket in the center of the mixture and put a tablespoon of the meat mixture into the pocket.
 * 2) Fold the mixture over and then shape it into a ball, making sure that the meat filling is completely covered.
 * 3) Remember to keep your hands dusted with the cornstarch this will keep the Potato mixture from sticking all over your hands.
 * 4) Continue making the balls and set aside, it would be a good idea to place them in the refrigerator so that they wont get soft and mushy.
 * 5) Place enough oil or shorting in a deep fryer to cover the balls for deep-frying.Stir until foam.
 * 6) Bring the deep fryer up to heat and place balls one at a time. Make sure not to crowd the fryer, you need enough room to be able turn the balls so that that they will not break while frying.
 * 7) Fry until golden brown, remove and allow to drain on a paper towel.
 * 8) Serve while still hot.