Recipe Papas Rellenas with Roasted Corn Relish Peru Epcot

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Serves 6


Papas Rellenas

1 cup finely chopped onion
2 TB. vegetable oil
1 lb. ground beef
1 garlic clove, finely chopped
3 hard-boiled eggs, finely chopped
1/2 chopped black olives
4 cups mashed potatoes
1 cup flour
1 egg, slightly beaten

Salt and pepper to taste

2 cups frying oil


1. In a medium frying pan, cook the onions in 2 TB. of oil until soft but not brown.

2. Add the ground beef to the pan, season with salt and pepper to taste, and cook over medium heat until brown, about 5-7 minutes. Set aside to cool.

3. When the meat is cool, stir in the garlic, hard-boiled eggs and black olives.

4. In a large bowl, combine the mashed potatoes, flour and egg. Season to taste with salt and pepper.

5. Heat 2 cups oil in a frying pan.

6. Flour the palm of your hand and form a ball with about 1/4 cup of the potato mixture. With the back of a spoon, make an indent in the center. Place 1 TB. of the meat mixture in the center and gently roll the ball in your floured hands to enclose the beef.

7. Cook the balls in small batches in the hot oil and fry until golden brown. Serve with the Corn Relish below.

Roasted Corn Relish


1 cup frozen or fresh corn

1/4 cup olive oil

1/2 cup coarsely chopped onions

1/2 cup coarsely chopped red pepper

2 garlic cloves, finely chopped

salt and fresh ground black pepper



1/4 cup red wine vinegar

1/2 cup olive oil

1/2 tsp. ground cumin

salt and fresh ground black pepper


1. Preheat oven to 450º F.

2. Spread the corn on a baking sheet and add olive oil, onions, red peppers and garlic. Season with salt and pepper and roast for 10 minutes or until the vegetables are slightly browned.

3. Remove the baking sheet from the oven and allow the vegetables to cool.

4. Meanwhile, whisk together the dressing ingredients. Combine with the cooled vegetables and taste for seasoning.