Today the chefs of the prestigious American university, Vanderbilt, were challenged with the task of making two traditional Peruvian dishes: papas rellenas (stuffed potatoes) and lomo saltado (pan-seared beef). Luckily, on this special edition of Chopped International, judge Chef Elena, a native Peruvian, saw them struggling and volunteered to help them throughout the show. First, Chef Elena started making the potatoes for the papas rellenas. She put peeled white potatoes in a pressure cooker filled with boiling water. While the potatoes were cooking, Chef Elena showed them how to make traditional Peruvian rice to accompany the lomo saltado. First, she placed vegetable oil in a pot and let it heat up for a minute. Then, she placed two bags of white rice in the pot and fried it a little. Next, she placed boiling water in the pot, and covered the rice. While the rice was cooking, she took the potatoes out of the pressure cooker, and instructed the Vanderbilt chefs to smash them by placing them in a tool with small holes on either side. After they were smashed, she instructed Chef Elliot to knead them in a bowl like dough. While he was kneading the potatoes, Chef Elena began to cook the filling for the papas rellenas. First, she placed onions, cumin, garlic, and oil in a pot. After the onions were almost burnt, she added diced tomatoes. Then she added ground beef and salt. She then covered the pot and said that it is important not to mix the filling until it has browned. When the beef was a light brown color, she added fresh parsley and oregano. Next, Chef Elena took the pot over to the table where Chef Elliot was kneading the potatoes. She then scooped out a handful of potatoes, cupped her hand, and pressed the potatoes until they fit the shape of her hand. Then, she added a spoonful of the beef filling, a sliced olive, and a fourth of a boiled egg and covered the filling with more potatoes.