Peruvian Papa Rellena (Stuffed Potatoes)

Boil the quartered potatoes in salted water until very tender, about 15-20 minutes. Drain well and mash them thoroughly until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper, then set aside to cool completely.

While potatoes cook, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add the diced onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in the aji panca paste and cumin, cooking for 1 minute more until fragrant.

Remove the skillet from heat and stir in the raisins and chopped hard-boiled eggs. Season the filling with 1/4 teaspoon salt and 1/8 teaspoon pepper. Let the filling cool slightly.

Take about 1/2 cup of the mashed potato mixture and flatten it into a disc in your palm. Place 1-2 tablespoons of the beef filling in the center, then carefully bring the potato edges together to enclose the filling, shaping it into an oval or football shape.

Dredge each potato ball lightly in flour, then dip it into the beaten egg, ensuring it's fully coated.

Heat 2 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully fry the papa rellena in batches, turning occasionally, until golden brown and crispy on all sides, about 4-6 minutes per batch.

Remove the fried papa rellena with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve warm.