¡MAS LLAPINGACHOS POR FAVOR!
My first venture into Latin American cuisine. Inspired by a trip a friend made in 2008 to Ecuador. Ground achiote powder & cooking oil replaced store bought achiote oil. Please note that turmeric or saffron cannot replace achiote. Their flavors are completely different. It is what gives the potato cakes their distinctive flavor....
Provided by C G
Categories Vegetable Appetizers
Number Of Ingredients 16
Steps:
- 1. Make 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.
- 2. COOKING 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.
- 3. MIXING 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.*
- 4. COOKING 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.
- 5. RED 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.
- 6. Serve llapingachos hot with a dollop of red onion relish. Note: Servings are estimated as an appetizer.
MA'S MEATLOAF
My family loves this! Goes great with mashed potatoes and corn!
Provided by Michelle Jackson @Michellejackson
Categories Beef
Number Of Ingredients 7
Steps:
- Mush all ingredients together with your hands until thoroughly mixed and then put in a 13X9 baking dish, cover and bake at 350 for about 1 1/2 to 2 hours. Once done, remove cover and spread ketchup on top and broil uncovered until lightly browned.
MAS LLAPINGACHOS POR FAVOR
My first venture into Ecuadoran cuisine. I was inspired to try an Ecuadoran dish by a recent trip a friend took the South American country. Instead of buying a bottle of achiote oil, in a small pan I stirred together one teaspoon of ground achiote and the corn oil. Warmed the mixture on low-medium heat, then set it aside five minutes to infuse. Allow me to digress at this point-my Pre-Emptive Strike of the Day: no, turmeric cannot be substituted for achiote/annatto, and no, saffron cannot be substituted for achiote/annatto. Finally, no, the achiote/annatto cannot be omitted. As I was saying, Mexican queso fresco replaces impossible to find Ecuadoran quesillo. From the little bit of research I've done online, typically, the llapingachos are served with a fried egg and a simple salad of lettuce, tomatoes, red onion, avocado and a sprinkle of lime juice. Two recipes for the price of one! Recipes found on ciaprochef.com. You can download a video tutorial of the recipe there. Note: lime juice was mysteriously missing from the original ingredients' list so I guessed the amount. Check out this menu: Menu #19852
Provided by COOKGIRl
Categories Potato
Time 35m
Yield 24 patties
Number Of Ingredients 14
Steps:
- Cooking 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.
- Mixing 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.
- Cooking: When the patties are cool and firm to the touch, heat a 10-inch nonstick skillet. Add 1 ounce achiote oil and 10 - 12 patties. 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.
- Red 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.
- Serve llapingachos hot with a dollop of red onion relish.
- Note: Servings are estimated as an appetizer.
Nutrition Facts : Calories 53.7, Fat 2.4, SaturatedFat 0.3, Sodium 439.5, Carbohydrate 7.7, Fiber 1.1, Sugar 1, Protein 1
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