Stumping and Eating: Puerto Rican Cuchifritos

Frederick Douglass Opie, Babson College

Puerto Rican Papas Rellenas Recipe

Ingredients
Potatoes
Potato flakes or flour
Anatto powder seasoning (sazon) for coloring
Ground beef (vegan substitute)
Cooking oil
Salt
Adobo
Sofrito 

Method
Season ground  beef to taste and cook until brown. Cook potatoes as you would for mashed potatoes. Mash the potatoes, add potato flakes, annato powder and salt. Mix together. Make sure the potatoes are not too soft or too hard. Heat oil in the pot while mixing potatoes. Make a ball of the dough out of the mash potato making sure your hand is cuffed making a half a ball out of the dough. Now spoon some meat inside the dough in your hand. Make another ball and flatten over the stuffed half making a full ball out of the potato. If needed add some potato flakes or flour to make sure the ball stays intact. Deep fry the potato ball in hot oil and cook until the ball turns bright orange and crispy. 

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