Stuffed potato. José del Castillo in Isolina

Stuffed potatoes are one of the most traditional dishes of Lima's Creole cuisine. The yellow potato dough is filled with a meat filling that includes a black olive and a piece of hard-boiled egg. Huachalomo is a cut of beef from the dorsal region of the neck, located between the ribeye and the head.

Ingredients

• 1 kg of pink potatoes (canchan).
• 2 tablespoons of butter.
• 1 egg yolk.
• 1 kg of huachalomo meat.
• ½ onion.
• 1 tablespoon of blended garlic.
• 2 teaspoons of ají panca powder.
• 100g of raisins.
• 1 cup of red wine.
• 1 tablespoon of sugar.
• 1 rocoto pepper.
• 1 l of oil.
• 1 teaspoon of mustard.
• 1 lemon.
• 6 eggs.
• 500 g of flour.

Making the dough

• Boil the potatoes with salt, peel them and press them while very hot 3 times.
• Add salt, 1 egg yolk and the butter, knead and let cool. Set aside.

Preparation of the picadillo or filling

• Chop the huachalomo into very small pieces.
• Sauté the garlic and onion in a pan. Add the ground meat and let it brown well, then add salt, pepper, and ají panca powder. Cook thoroughly, then add the sugar, raisins, and wine.
• Finally, add the chopped parsley and chopped yellow chili pepper. Set aside.

Making rocoto mayonnaise

• Blend 1 rocoto pepper without veins or seeds.
• Add the egg, mustard, lemon juice, salt, and pepper, and begin emulsifying with the oil in a thin stream. Set aside.

Assembly and service

• Spread a portion of potato dough on the palm of your hand, forming a circle. Fill with the picadillo, add an olive and a piece of hard-boiled egg, and close, shaping it into an oval.
• Dip three times in beaten egg and flour (this will prevent them from opening), the last dip being in egg and then into the oil that is not too hot.
• Fry very carefully, turning it over with a slotted spoon. Serve with rocoto mayonnaise and Creole sauce.