Super Bowl FOOD BUT MAKE IT PUERTO RICAN

Filling (Picadillo)

Ingredients:

• 2 tbsp oil

• 16 oz ground beef

• ½ onion, finely diced

• 2 cloves garlic, minced

• ¼ cup sofrito

• 2 tsp adobo

• 1 tsp sazón

• ¼ cup olives with pimentos, diced

• ¼ cup tomato sauce

• ¼ cup chopped cilantro

Directions:

Heat oil in a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned and most liquid has evaporated. Add onion and garlic and cook until softened. Stir in sofrito and sazón and cook 1–2 minutes. Add olives and tomato sauce and cook another 1–2 minutes. Season with adobo, taste and adjust if needed. Stir in cilantro and remove from heat. Set aside to cool.

Potato Dough

Ingredients:

• 2 lbs potatoes, peeled and diced

• 8 cups water

• 2 tsp salt (for boiling water)

• 2 tbsp butter

• 1 tsp sazon

• 1 tsp adobo

• ½ tsp cumin

• ½ tsp salt

• 1 tbsp cornstarch

• 1 egg

Directions:

Bring water and salt to a boil. Add potatoes and cook until fork-tender (about 10 minutes). Drain and rinse with cold water, then drain very well.

Transfer potatoes to a large bowl. Add butter, adobo, cumin, salt, and cornstarch. Mash until completely smooth with no lumps. Add egg and mix thoroughly. This step is important to help the rellenos hold together.

Let completely cool.

Breading

Ingredients:

• ⅓ cup flour

• ⅓ cup cornstarch

• 1 tsp garlic powder

• 1 tsp oregano

• ½ tsp salt

Mix all ingredients together in a shallow dish.

Assemble

Take about ⅓ cup potato dough and form into a ball. Press an indent in the center and add about 1 tbsp picadillo. Gently close and seal, then roll into a smooth ball. Repeat until done (you’ll get about 8–10).

(I recommend placing them in the fridge at this point for at least 30 min to 1 hour. It helps them to hold together during the cooking process. As a make ahead option, you can store them in the fridge at this step.)

Roll each ball in the breading mixture until evenly coated.

Cooking Options

Fried Rellenos de Papa (Traditional)

Heat oil to 350°F in a deep pan (oil should reach about halfway up the balls). Fry 2–3 at a time, turning gently, until golden brown on all sides. Drain on paper towels.

Air Fryer Rellenos de Papa

Preheat air fryer to 400°F (204°C). Lightly grease the basket or tray.

Place rellenos in a single layer with space between them. Lightly spray or brush with oil.

Air fry for 15 minutes, flipping halfway if they brown too quickly. Cook until golden and heated through.

Baked Rellenos de Papa

Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone mat.

Place rellenos on the pan with about an inch of space between each. Lightly spray or brush with oil.

Bake for 20 minutes, rotating the pan halfway through so they brown evenly.

Note: Baking and air frying are a little less crispy than frying, but still delicious and way easier for feeding a crowd.

Mayo-Ketchu (Puerto Rican Dipping Sauce)

Don’t skip this — it takes them to another level.

Ingredients:

• ½ cup mayonnaise

• ⅓ cup ketchup

• ½ tsp garlic powder

• ¼ tsp adobo

Directions:

Combine all ingredients in a small bowl and whisk until smooth. Serve as a dipping sauce.