Peruvian-style Stuffed Potatoes

Ingredients

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

Method

  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

Ingredient

1 lb 2 oz dried Panca chilies

Method

  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