Papas Rellenas Con Chorizo or Chorizo Stuffed Potatoes (Gluten Free Version)
Prep time
Cook time
Total time
South American papas rellenas get a gluten free make over. Plus a little Mexican flair is added too.
Recipe type: Appetizer, Snack, Gluten Free, Main Dish, Lunch
Cuisine: Fusion, South American, Mexican
Serves: 4-8
  • 1 kilo or 2 lbs starchy peeled potatoes, evenly cut (weight is before peeling)
  • salt, to taste
  • 1 medium egg
  • 200 gm or 7 oz Mexican chorizo, cooked
  • ½ cup plain gluten free white flour
  • oil for frying or prepared baking sheet
  • 2 bunches or large handfuls finely chopped cilantro
  • 2 lemons
  • 1 finely chopped medium tomato
  • 2 tbsp rice vinegar or white vinegar
  • 50 ml olive oil
  • 3 tbsp water
  • salt, to taste
  1. Combine all ingredients and allow to sit in refrigerator until ready to use.
  1. 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
  2. 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.
  3. 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.
  4. Allow to cool for a few minutes before serving. Top with the salsa and serve as an appetizer, snack, light lunch or dinner.
This recipe makes 14-16 medium sized balls.
Recipe by Spicie Foodie ™ at