Birria Quesa Rellenos de Papa Two Ways

Rellenos de Papa or Papas Rellenas (stuffed potatoes) are the most popular type of croquettes in Latin American regions such as Bolivia, Peru, Chile, Colombia, & the Caribbean (more so the Dominican Republic, Cuba & Puerto Rico). Birria is a Mexican dish from the state of Jalisco. The dish is a meat stew traditionally made from goat meat but occasionally made from beef. Today we are combining two already amazing dishes into one. I really hope you give this recipe a try, as they are the most scrumptious stuffed potatoes, you will ever have.

What is Birria?

Birria is a Mexican dish from the state of Jalisco. It is a traditional soup or stew made from a combination of chili pepper-based goat meat adobo, garlic, cumin, bay leaves, and thyme, and cooked at a low heat. Birria is slow-stewed in a pot, and differs from barbacoa, which is cooked underground.

How can I prevent the Rellenos de Papa From Breaking while frying?

Two reasons the rellenos fall apart as soon as they hit the oil are because they (1) aren't cold enough, or (2) because they have too many eggs. Try keeping them in the fridge for about 1 hour or until they are nice a cold, so they would hold their shape.

Make it

Birria Quesa Rellenos de Papa Two Ways

Ingredients

For the Adobo:

2 tbsp vegetable oil

8 tomatoes

1 large onion

12 garlic cloves

1 tbsp whole black peppercorn

1/8 tsp ground cloves

1tsp cumin

1tsp dried thyme

1tsp dried oregano

1 cinnamon stick

3 bay leaves

8 Wide chili

5 Guajillo chili or New Mexico chile pods

4 cups of beef stock

For the Consomme

2 lbs short ribs

2 lbs oxtail

2 lbs chuck roast

Salt to taste

4 cups of beef stock

For the Rellenos de Papa aka Potato Balls

3 lbs of potatoes

1 tsp kosher salt

2 tbsp cornstarch

4 large eggs, divided

1 cup all-purpose flour

1 cup Italian bread crumbs

Oil for frying or cooking spray for air frying

Fresh chopped onion and cilantro

Fresh lime juice

Instructions:

Season the meat with salt. In a large pot over medium heat add vegetable oil and sear the meat for 2-3 minutes on all sides until browned. Once seared removed from the pot and set aside.

Add tomatoes cut in large chunks, onion roughly chopped, garlic, black peppercorn, allspice, cumin, thyme, oregano, cinnamon stick, bay leaves, wide and guajillo chili, and vinegar. Stir and let them sweat for about 5 minutes. Then add 4 cups of beef stock, bring to a boil and cook for about 8 to 10 minutes.

Now use a blender and blend until smooth.

Add 4 cups beef stock, and bring the beef back in. Bring to a boil and reduce to heat to low. Cover and braise for about 1.5 to 2 hours or until fork-tender. Then remove the meat from the pot (and any bones) and shred using a fork. Now run the consomme through a strainer for a clear broth.

Boil the potatoes in salted water until fork-tender, about 25 minutes. Then mash and add in the corn starch. Let the mashed potatoes cool off before adding the egg. Once the egg has been added and incorporated scoop out the potatoes onto a baking tray, and use 2 scoops per potato ball.

Now shape the scooped-out mashed potatoes into potato balls and stuff them with cheese and birria beef and set them aside.

Run all the stuffed potato balls through the breading station, all-purpose flour, egg wash, and bread crumbs, then set them aside.

If air frying then spray the air fryer basket with cooking spray, place a couple of them in the basket, and spray them with cooking spray as well. Air fry them at 400 degrees F. for 8 minutes, 4 minutes per side. Flip them over after 4 minutes and spray the top with cooking spray.

If frying in oil then set a skillet over medium heat with 4 inches of oil. Fry them for about 2 minutes per side or until golden brown.

Pour some of the consomme into a small serving bowl and add onion, cilantro, and lime juice. Deep your Birria Quesa Rellenos de Papa in the consommé and enjoy!

Enjoy your Birria Quesa Rellenos de Papa Two Ways