Papas rellenas con chorizo or chorizo stuffed potatoes is one of the best ways I have eaten potatoes. What I love most is how versatile the recipe is. You can stuff them with meats, cheese, or other vegetables. Additionally they can be battered with eggs and breadcrumbs or just dusted with flour, and either deep fried or baked. So many options and all of which I have tried.
These type of stuffed potatoes are not a traditional Mexican dish, they are from South America. In fact I first discovered them many years ago in a Columbian restaurant. I have tried to stay as true as I could to those stuffed potatoes I tasted so many years ago. But I have experimented and tried out new ideas to make them with a Mexican flair –the chorizo. 
These little potato balls may be eaten as an appetizer or made larger for a main meal. The stuffed potatoes you see in these pictures were part of an appetizer for a small dinner party. One of our guest follows a gluten free diet so to accommodate her I prepared a gluten free version. Rather than dredging the potatoes in egg batter and breadcrumbs, I only rolled them in a plain gluten free white flour. The outer texture wasn’t as crunchy as the breadcrumb coated ones but they were a hit with everyone. If you’d like feel free to use both regular flour and breadcrumbs.
Mexico On My Plate: Chorizo Stuffed Potatoes
- Total Time: 33 minutes
- Yield: 14-16 medium-sized balls 1x
Description
Chorizo stuffed potatoes bring a Mexican twist to the traditional South American papas rellenas, perfect as a gluten-free appetizer or a main dish.
Ingredients
POTATO INGREDIENTS:
- 1 kilo or 2 lbs (900 g) starchy peeled potatoes, evenly cut (weight is before peeling)
- salt, to taste
- 1 medium egg
- 200 gm or 7 oz Mexican chorizo, cooked
- 1/2 cup (120 ml) plain gluten free white flour
- oil for frying or prepared baking sheet
SALSA INGREDIENTS:
- 2 bunches or large handfuls finely chopped cilantro
- 2 lemons
- 1 finely chopped medium tomato
- 2 tbsp (30 ml) rice vinegar or white vinegar
- 50 ml olive oil
- 3 tbsp (45 ml) water
- salt, to taste
Instructions
SALSA INSTRUCTIONS:
- Combine all ingredients and allow to sit in refrigerator until ready to use.
POTATO INSTRUCTIONS:
- Boil peeled potatoes until fork tender. While the potatoes are prepare the salsa by simply mixing all ingredients in a large bowl, then place in refrigerator until ready to use. Once potatoes are ready, drain and use a potato masher to mash, sprinkle with salt and set aside to cool. Make sure the potatoes have cooled enough for you to handle comfortably.
- Prepare a bowl for the flout. Grab some mashed potato and make a flat disk between your palms. Lift it away from your palm to make sure it peels off in one piece. Place about 1 tbsp of the chorizo in center, and bring all ends together to form a ball. If need be add more mashed potato to help form the ball. Another way to shape the filled potato ball is to first make the flat disk on you palm, add the filling in the center, then use more mashed potato to cover, then shape the ball. Roll the potato ball in flour set aside and continue until all of the mashed potatoes have been used.
- Heat enough oil to deep fry the shaped potatoes. The oil amount will depend on how large you have shaped the potatoes. Heat the oil to 375º F or 190º C. Gently place the potatoes into the oil and fry for about 3 minutes or until the potatoes are lightly golden brown.
- Allow to cool for a few minutes before serving. Top with the salsa and serve as an appetizer, snack, light lunch or dinner.
Notes
- These stuffed potatoes can be made gluten-free by using plain gluten free white flour for coating.
- For a crunchier texture, use regular flour and breadcrumbs.
- They can be served as appetizers or made larger for a main meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 medium-sized ball
- Calories: 150
- Sugar: 1
- Sodium: 350
- Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 25
If You Liked This Recipe, You’ll Love These
- Andouille Sausage and Cajun Shrimp Stuffed Potatoes
- Miso and Roasted Garlic Mashed Potatoes
- Rustic Hungarian Potatoes: Tócsi
- The Crispiest Smashed Potatoes
Frequently Asked Questions
Are these stuffed potatoes actually a Mexican dish?
No — the article explains that papas rellenas originate in South America (the author first encountered them at a Colombian restaurant). This version adds Mexican flair through the use of chorizo as the filling; the article describes it as staying as true as possible to the original South American stuffed potato while experimenting with new ideas.
What makes these gluten-free, and does that change the texture?
Instead of the traditional egg batter and breadcrumb coating, this version rolls the filled potato balls only in plain gluten-free white flour. The article acknowledges the outer texture is not as crunchy as the breadcrumb-coated version, but says they were a hit with all guests — including those without a gluten restriction. The notes confirm you can use regular flour and breadcrumbs if crunch is the priority.
What oil temperature should I use for frying?
The instructions specify heating the oil to 375°F (190°C) before gently lowering the potato balls in. Fry for about 3 minutes until lightly golden brown, then allow a few minutes of cooling before serving — the center will be very hot straight from the oil.
Looks delicious! I can’t wait to try this recipe but what if we want to bake instead of fry? How long should I bake the stuffed potato and for how long?