Mas Llapingachos Por Favor Recipes

LLAPINGACHOS

Steps:

• Boil the potatoes (with the skin) until they are tender.
• While the potatoes are cooking, heat the oil in a pan over medium-high heat to make a refrito.
• Add the scallions and achiote, mix well and sauté until scallions are tender, about 5 minutes.
• Drain the potatoes and peel them.
• In a large salad bowl, mash the potatoes with a potato masher, then add the onion refrito.
• Season with salt.
• Cover the dough and let stand at room temperature for 1h30.
• Mix the dough well.
• Form small balls the size of a golf ball.
• Make a hole in the middle of each ball and fill it with grated cheese.
• After stuffing them with cheese, shape each ball into thick patties and let them rest in the refrigerator for 1 hour.
• Using a brush, lightly grease a hot griddle or pan and cook the patties on both sides until they are golden brown, taking care to turn gently as they can be fragile.
• Serve hot with fried egg, peanut sauce, curtido, avocado slices and hot sauce.

LLAPINGACHOS OR ECUADORIAN STUFFED POTATO PATTIES

Steps:

• Boil the potatoes until soft.
• Heat the oil over medium high heat to make a refrito, add the onions and achiote, cook until the onions are soft, about 5 minutes.
• Mash the potatoes, mix in the onion refrito and salt to taste.
• Cover the potato dough and let it sit at room temperature for about an hour.
• Make small golf size balls with the potato dough.
• Make a hole in the middle of each ball and fill with the grated or crumbled cheese.
• Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
• Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
• Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.

LLAPINGACHOS (ECUADOREAN POTATO PANCAKES)

Steps:

• Gather the ingredients.
• Put the potatoes in a steamer basket over a large pot filled 2/3 of the way to the top with water (make sure water isn't touching the bottom of the steamer basket).
• Heat the water over medium heat until it is boiling, cover with a lid, and steam the potatoes until they are tender when pierced with a fork, 20 to 30 minutes, depending on the size of the potatoes. Check occasionally and refill the water level in the pot as needed.
• Remove from the heat, cut each potato in half, and let them cool until they can be handled.
• Heat 1 to 2 tablespoons of the oil in a medium skillet over medium heat. Add the chopped onion and cook until soft, 3 to 4 minutes.
• Add the Goya seasoning and cook, stirring frequently, for several minutes more. Remove from the heat and set aside.
• Peel the potatoes and press them into a ricer or mash them until smooth. Add the seasoned onion to the potatoes and mix well. Add the cheese and mix well.
• Season the potato mixture with salt and pepper to taste. The potato mixture should be firm enough to shape pieces of it into balls, like dough. If the mixture is too wet and sticky, mix in some flour until it has the right consistency.
• Shape the potato mixture into round patties, about 3 inches in diameter and about 1/2 inch thick.
• Heat the remaining oil, or as much as needed, in a heavy skillet.
• Cook the potato pancakes in batches over medium-low heat, about 3 minutes per side, until they are golden brown.
• Keep the potato pancakes warm in the oven, about 200 F, until ready to serve.
• Serve with salsa de mani and enjoy.

LLAPINGACHOS (POTATO CAKES STUFFED WITH CHEESE)

Steps:

• Boil the potatoes and mash (You may also use leftover mashed potatoes made without milk and butter).
• Sautee onion in oil until soft, remove from pan and add to mashed potatoes.
• When the potaotoes have cooled down beat the egg yolk and mix in to the potatoes.
• Add salt and pepper to taste.
• Form into equal sized balls and poke a hole in the middle of each ball stuffing each hole with cheese. Seal.
• Flatten each ball in to patties and chill for 30 minutes (This makes them less likely to spread when frying).
• Add oil to a medium hot frying pan and sautee until golden and crispy outside and heated thoughout.
• note: You can also just mix the shredded cheese in to the potato mixture but I like the gooey 'surprise' in the middle.
• Queso Blanco is the traditional cheese used but Monteray Jack or mozzarella may be substituted.
• Prep time does not include chilling time.
• Cooking time will depend on the size of your pan and number of batches being made. 5 minutes per side seems to do the job.

MAS LLAPINGACHOS POR FAVOR

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.