Papa Rellena Breakfast Bites with Spicy Rocoto Crema

**Prepare the potatoes:** Boil the potatoes in salted water until tender. Drain well and mash until smooth. Let cool slightly.

**Prepare the beef filling:** In a medium skillet, brown the ground beef over medium heat. Drain off any excess fat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the Aji Amarillo paste, cumin, paprika, oregano, salt, and pepper. Cook for another minute until fragrant. Remove from heat and let cool.

**Assemble the papa rellena bites:** Take a small amount of mashed potato (about 2 tablespoons) and flatten it in your palm. Place a small spoonful of the beef filling and a quarter of a hard-boiled egg in the center. Carefully enclose the filling with the mashed potato, shaping it into a small oval or ball. Repeat with the remaining potato and filling.

**Coat the bites:** Place the flour in one shallow dish and the breadcrumbs in another. Roll each papa rellena bite in the flour, then dip in the breadcrumbs, making sure they are fully coated.

**Fry the bites:** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the papa rellena bites to the hot oil, in batches, and fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

**Make the Rocoto Crema:** In a blender or food processor, combine the rocoto pepper, sour cream, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasonings to taste. (Handle rocoto peppers with care, as they are very spicy!).

**Serve:** Serve the papa rellena breakfast bites hot with the Rocoto Crema for dipping. Garnish with fresh cilantro.