Peruvian-style Stuffed Potatoes


9 potatoes, about 2-1/4 lb, peeled
1/2 cup vegetable oil, plus 4 cups for deep-frying
2 onions, chopped
3 cloves garlic, chopped
2 tablespoons Panca Chili Paste (See recipe below)
2-3 yellow chilies, seeded, membranes removed, and chopped
1/2 cup chicken broth
1 lb 2 oz beef tenderloin, cut into 1/2-inch cubes
8 pitted black olives
2 eggs, hard-boiled and cut into quarters
salt and pepper


  1. Bring a pan of water to a boil, add the potatoes, and cook until tender. Drain and mash thoroughly until smooth and free of lumps, put in a bowl, and season with salt and pepper to taste. Set aside for 2-3 hours in a cool place.
  2. Heat 1/2 cup of the vegetable oil in a skillet or frying pan, add the onions, garlic, chili paste, and chilies and saute over medium heat for 4-5 minutes, stirring, until the onion has softened.
  3. Pour in the broth, add the tenderloin cubes, and mix together thoroughly. Continue to cook for a few minutes until the beef is cooked. Season with salt and pepper to taste. Set aside.
  4. To make the stuffed potatoes, knead and shape the cooled mashed potato into 8 oval balls, about 3 x 2 inches.
  5. Flatten the balls and place a portion of the beef filling, an olive, and a boiled egg quarter in the center of each. Close the mashed potato around the filling and reshape into ovals.
  6. Heat the vegetable oil for deep-frying in a large pan or deep fryer to 350°F/180°C, or until a cube of bread browns in 30 seconds. Drop the stuffed potatoes carefully into the hot oil and cook for 8 minutes or until crispy and golden. Drain well and serve immediately.

Makes 4 servings.

Panca Chili Paste


1 lb 2 oz dried Panca chilies


  1. Thoroughly wash the Panca chilies to remove any dust or dirt. Cut in half lengthwise and remove the seeds and veins.
  2. Put the chilies in a bowl, cover with water, and let soak for 12 hours or overnight, changing the water 3 or 4 times during the soaking.
  3. Once soaked, drain the chilies and put in a blender with 1/2 cup boiling water. Blend together thoroughly for about 5 minutes, then strain the mixture.
  4. Transfer to a suitable container and keep refrigerated until needed.

Makes 1-1/2 cups.

Source: Peru – The Cookbook