½lbground beefor your favorite meat/meat alternative
½oniondiced
½green bell pepperdiced
2clovesgarlicminced
2Tbsptomato sauce
1packetsazón
1cubebeef, chicken, or vegetable bouillon
oilfor deep frying
extra cornstarch
Instructions
For potatoes
Season your boiling water by salting it, cook until potatoes until tender.
Remove the potatoes, and mash. If you have a ricer that’ll work beautifully if not a masher will work just as well. Once mashed, add the salt and pepper, sazón, and adobo and work it through the potatoes. Add the corn starch, combine, then add the egg. Combine well and set aside.
For picadillo-meat filling
Bring 2 tablespoons of oil up to heat add the onion, pepper and garlic add some salt and pepper cook until translucent then add three tablespoons of tomato sauce and combine, then add your meat. Combine thoroughly add a little water if needed then season with adobo, 1 packet of sazón. You can also add a packet of Beef or chicken bullion. Cook fully lower the heat and cover. Cook for 7-10 minutes pour into a bowl so it can cool.
Assembly
Set up your assembly station, a bowl of cornstarch, a plate for the rellena, and your pot fill it with 2-3 cups of oil heating up. If you have a deep fryer you can use that too.
Pat the palms of your hands with cornstarch to keep the potato mixture from sticking, spoon out 2-3 tablespoons of potato spread so it’s the size of your palm, then add the meat filling and cover it forming a ball. You then have to dip it into the cornstarch and set aside, if you have some meat filling peeking through just take a bit of the dough and cover it up.
Bring the oil up to heat 350℉, add two at a time deep fry until golden brown.
