Wash the potatoes and put them in a pot, then pour water to cover them and bring them to a boil. Cooking time varies depending on the type of potato, the average is 25 minutes. When they are ready, drain them.
Then remove the shells and proceed to press them while they are still hot. You can do this with a potato masher or with a fork. Then add salt and pepper to taste, mix well, cover and reserve.
The next step is to make the dressing for the filling. To do this, pour a splash of oil, onion, garlic, and a pinch of salt into a pot. Brown until the onion takes on a transparent appearance. Then add the tomato, the panca pepper, and fry for an additional 4 minutes.
Then add the meat, stir well, cover, and cook for about 15 minutes over low heat. If necessary, add a little water so that the filling does not get too thick.
Now add the hard-boiled eggs, olives, raisins, and chopped parsley to the pot, mix well, adjust the salt level and remove from heat. Let it cool down to room temperature.
After the potato mash has cooled down enough, take some of it and make oval-shaped potato dumplings. When it has the right shape, make a hole in the center, put a little of the stuffing in it and close it, taking care that it maintains its shape.
Later cover your stuffed potato with a layer of flour and bathe it with beaten egg (mixed with BBQ sauce). Repeat this step and the previous one to assemble the other potatoes until you finish all the dough.
Then put a pan on the fire and add half a cup of vegetable oil. When it is hot, add the potatoes to fry them one by one until they are all finished. It is important to turn them so that they brown evenly.
