¡Mas Llapingachos Por Favor!
- medium russet potatoes, peeled and quartered (or similar potato)
- 1 Tbsp
- medium scallions, finely minced
- 1/2 c
- mexican queso fresco, crumbled (which replaced impossible to find ecuadoran 'quesillo'
- 1/2 tsp
- cracked black pepper
- salt, to taste
- 1/4 cup corn oil (or similar oil-safflower, sunflower, etc.)
- 1 tsp
- ground achiote/annatto (do not omit!)
- medium red onion, peeled and thinly sliced into slivers
- 2 Tbsp
- fresh lime juice
- salt, to taste
- medium tomatoes, seeded and finely diced
- fresh cayenne or serrano peppers, seeded, deveined and finely minced (more or less depending on how spicy you want it)
- 1-2 Tbsp
- fresh cilantro, minced
RED ONION RELISH
How to Make ¡Mas Llapingachos Por Favor!
- 1Make the ACHIOTE OIL: Place the (corn) oil and 1 teaspoon of ground achiote in a saucepan. Use a fork to whisk together then gently heat the mixture on medium-low heat until warm. Set aside 5-10 minutes to infuse.
- 2COOKING THE POTATOES: Place the potatoes in a medium pot with 2 quarts of water and 1 tablespoon salt and bring to a boil over medium high heat. Simmer until soft, about 30 minutes. Drain and mash, leaving the mixture slightly chunky.
- 3MIXING AND SHAPING: When the puree cools a bit, but is still warm to the touch, add the scallions, cheese, black pepper, and salt. Mix well. Divide the puree into 24 balls—about one heaping tablespoon of puree for each ball. Flatten the balls to form patties 1 ½-inch wide by ½-inch thick. *Let cool for at least twenty minutes before cooking, otherwise they will stick to the pan and fall apart.*
- 4COOKING THE LLAPINGACHOS: When the patties are cool and firm to the touch, heat a 10-inch nonstick skillet. Add 1 ounce achiote oil and about 10 patties but do not crowd. Cook for 3 minutes at low heat to form a crust. With a narrow spatula, flip the patties over and brown them on the other side on medium heat for three minutes. Repeat the process with rest of the llapingachos.
- 5RED ONION RELISH: Place onions in a medium bowl with the lime juice. Allow to rest for 5 minutes. Stir in the tomatoes, hot peppers, and cilantro. Season with salt to taste. Serve at room temperature.
- 6Serve llapingachos hot with a dollop of red onion relish.
Note: Servings are estimated as an appetizer.