Llapingachos

LLAPINGACHOS In Ecuador llapingachos are prepared with Chola potatoes, a variety of starchy potato, which is very important to achieve the texture necessary for llapingachos. Another key step for the preparation of llapingachos is to let the mash or dough rest for at least an hour, and once formed tortillas let stand for 30 minutes.

Ingredients: 5-6 large Russet potatoes, peeled and cut into medium pieces 2 tbsp sunflower oil ½ cup finely chopped white onion 2 teaspoons ground achiote 1 cup shredded or grated cheese, you can use mozzarella, fontina or Oaxaca Salt to taste To accompany: peanut sauce, seasoned tomatoes and onions, advantages of avocado, lettuce, fried eggs, sausage or chorizo, pepper and Creole.

Preparation: ·         Boil potatoes in salted water until tender. ·         Heat oil over medium heat and prepare a fried with onion and annatto, cook until onions are tender, about five minutes. ·         Mash the potatoes. ·         Add the fried onion and salt to mashed potatoes and mix well. ·         Cover the potato mixture and let stand at room temperature for at least an hour. ·         Form small balls with potato mixture, make a hole in the middle of each ball and fill with cheese. ·         Flatten the balls until they are as thick tortillas and let stand in refrigerator for 30 minutes or until cooking time. ·         Cook the tortillas on a flat grill or hot skillet until browned on both sides. ·         Llapingachos Serve with fried egg, peanut sauce, sausage, seasoned with tomato and onion, avocado and aji advantages.