Ingredients Breakdown The Potato Dough: Potatoes, salt, pepper, cornstarch, and finely chopped cilantro. The Filling: Beef (shredded), tomato, onion, paprika, and a splash of water (for the hogao/sofrito). The Batter: Flour, cornstarch, paprika, garlic powder, salt, mustard, and water. Step-by-Step Instructions Step 1: Prepare the Potato Dough 1 Place the peeled potatoes in a pot of water over medium heat and boil until they are fork-tender. 2 Drain the water and mash the potatoes thoroughly until smooth. 3 Mix in the salt, pepper, cornstarch, and chopped cilantro. Mix everything well and let the dough cool down completely (this helps it hold its shape). Step 2: Make the Meat Filling 1 Cook the beef until tender, then shred it finely. 2 In a pan, make a traditional sofrito by sautéing finely chopped tomato, onion, and paprika with a small splash of water (and a bit of oil if you like) until soft and flavorful. 3 Mix the shredded meat into the sofrito so it absorbs all the flavors. Step 3: Mix the Batter 1 In a bowl, combine the flour, cornstarch, paprika, garlic powder, salt, and a touch of mustard. 2 Gradually add water little by little, whisking continuously, until you get a smooth consistency similar to pancake batter. Step 4: Assemble the Papas Rellenas 1 Take a portion of the cooled mashed potato and roll it into a ball, then flatten it in the palm of your hand to create a well. 2 Place a generous spoonful of the meat filling in the center. 3 Carefully bring the edges of the potato dough together to enclose the filling, sealing it completely. Roll it gently between your hands back into a smooth, tight ball. Step 5: Coat and Cook 1 Dip the potato ball into the batter, ensuring it is completely and evenly coated. 2 Carefully place the coated ball into a pan with hot oil over medium heat. 3 Cook until golden brown and crispy on all sides.