Crispy Papas Rellenas Croquettes

Category: Food That Makes People Think You've Got Life Figured Out

Papas rellenas feature fluffy mashed potatoes formed around a savory picadillo center made with ground beef, sofrito, and spices. Each croquette is carefully shaped by hand, then fried in hot oil until the exterior turns a perfectly crisp golden brown while the interior remains soft and flavorful. The blend of potatoes, adobo, sazon, and aromatic filling creates a delicious contrast of textures. Serve papas rellenas as an appetizer, side, or snack and enjoy the comforting blend of Puerto Rican and Spanish influences in every bite.

Clare Recipes
Created By Lily Chen
Updated on Mon, 07 Jul 2025 19:45:17 GMT
A plate of crispy papas rellanas. Save
A plate of crispy papas rellanas. | lilicooks.com

These crispy Papas Rellenas have become one of my favorite ways to bring a taste of Puerto Rico to the table. Creamy mashed potatoes hold a savory ground beef filling that always impresses friends and family whether I am serving them as appetizers or a comforting snack. Every bite hits you with layers of flavor and that addictive golden crunch.

I remember the first time I made these papas rellenas for a family party. They disappeared so quickly my uncle asked me to please double the recipe next time. Now they are a must at every gathering.

Ingredients

  • ground beef: gives rich hearty flavor and is essential for authentic picadillo choose high-quality lean beef for less grease
  • yellow onion: builds natural sweetness and depth choose onions that feel firm and heavy for their size
  • red bell pepper: adds color and gentle sweetness try to find peppers that are glossy and tight-skinned
  • sofrito: brings a punch of herby garlicky base homemade will always taste freshest but good jarred options exist
  • sazon seasoning: delivers that signature Puerto Rican taste with garlic and coriander make sure your sazon packets are fresh for maximum flavor
  • adobo seasoning: gives the filling the right level of saltiness and warmth look for brands with simple spices
  • bay leaves: add earthiness and aroma make sure your bay leaves are still fragrant not dusty
  • tomato sauce: keeps everything saucy and melded use a smooth high-quality sauce with no preservatives
  • pimento olives: bring pops of briny flavor look for jars with whole pimento-stuffed Spanish olives
  • potatoes: create the creamy mash Yukon Golds work beautifully for their buttery texture
  • corn starch: helps the potatoes hold together during frying check it is clump free and fresh
  • canola or vegetable oil: provides the best crisp with neutral flavor enough for careful deep frying

Step-by-Step Instructions

Make the Picadillo:
Cook the ground beef with onion and bell pepper in a wide pan over medium heat. Stir and break up the meat with a spoon for even browning. Add sofrito sazon adobo and bay leaves once the onions are soft and the beef is almost cooked through. Let the mixture release its aroma. Pour in tomato sauce and add sliced pimento olives. Cover and simmer on low for about ten minutes until the beef is tender and the flavors have blended. Remove the bay leaves and let the mixture cool completely. Picadillo should be moist but not runny so drain excess liquid if needed.
Boil the Potatoes:
Peel and chop the potatoes into even halves or quarters so they cook at the same rate. Place them in a large pot of heavily salted water. Bring to a rolling boil then lower the heat slightly and let simmer until a fork easily pierces each piece about fifteen minutes. Drain the potatoes thoroughly so there is no excess water.
Mash and Season the Potatoes:
While the potatoes are still warm use a potato masher or ricer to mash until smooth with no chunks. Sprinkle corn starch sazon and adobo evenly over the surface then fold in until blended. The texture should be like a soft dough that holds its shape when pressed together. Let cool enough to handle safely.
Shape and Fill:
Scoop a generous half cup portion of mashed potatoes into your hands and flatten it into a disk about half an inch thick. Place a large spoonful of cooled picadillo in the center. Carefully draw the edges up around the filling pinching closed to seal in the beef. Smooth out the ball into a round seamless shape. If needed add a bit more mashed potato to fully encase the filling.
Fry to Perfection:
Pour oil into a sturdy heavy pot to a depth of about two inches for even frying. Heat on medium to three hundred fifty degrees Fahrenheit using a thermometer for accuracy. Gently lower each potato ball into oil and fry for three to four minutes per side or until crisp deep gold all over. Do not crowd the pot so they fry evenly. Drain on paper towels and let cool slightly before serving.
Crispy Papas Rellenas (Potato-Stuffed Croquettes) on a wooden table. Save
Crispy Papas Rellenas (Potato-Stuffed Croquettes) on a wooden table. | lilicooks.com

My favorite part of this dish is always the moment I punch the first bite with a fork and see the steam curl up from the savory beef center. My grandmother would say if the inside stays just as hot as the outside then you have done it right. I still feel her warmth when these are on the table.

Storage Tips

These croquettes can be cooled completely and placed in an airtight container in the refrigerator for up to three days. For longer storage freeze them on a parchment-lined tray until solid then transfer to a freezer bag. You can reheat them in an air fryer or oven right from frozen and they will crisp back up beautifully.

Ingredient Substitutions

You can swap the ground beef for ground turkey chicken or even cooked mushrooms for a vegetarian version. For a shortcut use prepared mashed potatoes but be sure they are thick not runny. If you cannot find sofrito try blending onion garlic and bell pepper with cilantro.

Serving Suggestions

Papas rellenas are always a party hit as finger food. Serve alongside a garlicky mayo ketchup sauce or with a light green salad for contrast. Sometimes I like to make smaller bite-size balls for easier sharing. They pair perfectly with cold drinks on a summer day.

A plate of crispy papas rellanas. Save
A plate of crispy papas rellanas. | lilicooks.com

Cultural Context

Papas rellenas bring together Spanish influence and Caribbean creativity. They began showing up in Puerto Rican home kitchens and street stalls as a thrifty way to use up leftover potatoes and picadillo. Today they are loved from family kitchens to fiestas and are a true piece of comfort food nostalgia for so many.

Recipe FAQs

→ How do I get the croquettes extra crispy?

Ensure the oil is hot (around 350°F) and avoid overcrowding the pan. Fry in batches for even crisping.

→ Can I make the picadillo filling ahead of time?

Yes, prepare the beef filling in advance and chill it. This makes stuffing the potatoes much easier.

→ What kind of potatoes work best?

Starchy potatoes like Russet or Yukon Gold produce the smoothest mash and hold their shape well.

→ Is it possible to bake instead of fry?

While frying gives the best crisp, you can bake at 425°F on a lined tray, flipping once, until golden.

→ How should leftovers be stored?

Store cooled papas rellenas in an airtight container in the fridge for up to 3 days and reheat in the oven.

→ What dips pair well with these croquettes?

Try garlicky aioli, a mild salsa, or cilantro-based sauces for a flavorful accompaniment.

Crispy Papas Rellenas Croquettes

Golden potato croquettes with picadillo filling, crispy on the outside and creamy inside.

Preparation Time
30 min
Cooking Time
30 min
Overall Time
60 min
Created By: Lily Chen

Category: Party & Snacks

Skill Level: Moderate

Cuisine Type: Puerto Rican

Output: 4 Serves

Dietary Options: Dairy-Free

Ingredients

→ Picadillo Filling

01 1 lb ground beef
02 1 yellow onion, diced
03 1 red bell pepper, diced
04 1/3 cup sofrito
05 1 tsp sazon seasoning
06 1 tsp adobo seasoning
07 2 bay leaves
08 1 (15oz) can tomato sauce
09 1/3 cup pimento olives, sliced in half

→ Potatoes

10 3 lbs potatoes
11 3 tbsp corn starch
12 1 tsp sazon seasoning
13 1 tsp adobo seasoning
14 1/4 batch Puerto Rican picadillo
15 4 cups canola or vegetable oil for frying

Steps

Step 01

Add the ground beef, onion, and bell pepper to a pan. Brown the meat while breaking it up before adding the sofrito, sazon, adobo, and bay leaves. Once fragrant, add the tomato sauce and olives. Cover and cook another 10 minutes until the beef is fully cooked. Set aside to cool.

Step 02

Bring a pot of salted water to a boil. Prep the potatoes by peeling and chopping them into halves or quarters, depending on size. Add to the boiling water and cook until fork-tender, about 15 minutes. Drain and transfer to a bowl.

Step 03

Mash the potatoes until all solid chunks have broken down and a consistent mash is formed. Mix in the corn starch, sazon, and adobo seasoning until the potatoes resemble a dough.

Step 04

Using a ½ cup measuring cup or small scoop, grab large balls of the mashed potatoes. Flatten the ball gently, fill with a tablespoon or two of the picadillo. Carefully form the potatoes around the filling, adding an additional scoop of the potato mixture if needed.

Step 05

Fry the croquettes in 350°F oil until golden brown and crispy all around. Transfer to a paper towel-lined plate to drain any excess oil. Enjoy!

Tips

  1. Use the remaining picadillo for other meals, such as tacos or over rice.

Required Tools

  • Pan
  • Large pot
  • Bowl
  • Potato masher
  • Deep fryer or heavy-bottomed pot
  • Paper towels

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains tomatoes (nightshade)
  • May contain gluten if seasonings are not gluten-free

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 420.5
  • Fats: 19.3 g
  • Carbohydrates: 47 g
  • Proteins: 14.8 g