Papas Rellenas Picadillo Stuffed Potato Fritters From ‘Islas by Von Diaz

Ingredients

• FOR THE SOFRITO:
• 1 medium red bell pepper, seeded and quartered
• 3 ají dulce, amarillo, or mild banana chile peppers, seeded and coarsely chopped (see Tips)
• 6 ají dulce, amarillo, or mild banana chile peppers, seeded and coarsely chopped (see Tips)
• 1 large yellow onion, coarsely chopped
• 6 fresh culantro sprigs, both leaves and tender stems, coarsely chopped (seeTips)
• 6 fresh cilantro sprigs, both leaves and tender stems, coarsely chopped
• FOR THE POTATOES
• 4 large russet potatoes, peeled and cubed
• 1 tablespoon kosher salt, plus more as needed
• FOR THE PICADILLO:
• 1 tablespoon olive oil
• ½ cups Sofrito
• 1 pound ground beef
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 tablespoon white vinegar
• FOR THE PAPAS RELLENAS:
• 2 cups fine dry bread crumbs
• 1 cup all-purpose flour
• 4 eggs
• 1 quart vegetable oil, for frying

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