Mexican beef papas rellenas | Crispy stuffed potatoes

Wash the potatoes thoroughly, then cook them in their skins in boiling salted water until tender, about 25–30 minutes. Once cooked, peel them while still warm and mash until smooth and creamy using a potato ricer. Allow to cool completely so they hold their shape well during shaping.

While the potatoes are cooling, prepare the spicy beef filling (picadillo). Heat a little sunflower oil in a pan and sauté the finely chopped onion until translucent, then add the minced garlic.

Add the minced beef to the pan and brown over high heat, breaking up the meat with a wooden spoon. Season with ground cumin, smoked paprika, salt, and freshly ground black pepper, then stir in the tomato paste. Cook over low heat for another 8–10 minutes until the sauce thickens, then remove from the heat and let cool to lukewarm.