Make Picadillo

1. Heat olive oil in a large frying pan, add onions and cook until translucent
2. Add the ground meat and use a spatula or wooden spoon to break it down 
3. Add tomato sauce, sazon, sofrito and olives and stir well until all the condiments have been integrated. 
4. Cook picadillo until done. Around 12-15 minutes. Set aside.

Preparing the potatoes

1. In a large pot, add whole potatoes and top with water. Bring to a boil and allow to cook for around 40 minutes or until potatoes are soft enough to be easily pierced with a fork.
2. If you haven’t done so yet, peel and mash potatoes. Add adobo and let them cool enough to be managed by hand.
3. Place oil in a deep frying pan and let it get very hot.
4. While the oil is heating, start making the Rellenos de papa.
5. Make a half ball with your hand and fill with picadillo, top with more mashed potatoes, and shape into a ball.
6. Roll the ball in cornstarch and place in the hot oil. Allow cooking for 3-4 minutes until golden. 
7. Spoon hot oil over the top of the relleno de papa if it’s not under oil. Flip rellenos to ensure they are fully cooked.
8. Place rellenos de papa on a plate with a paper towel to absorb excess oil.