llapingachos

Llapingachos are delicious mashed potato cakes filled with Oaxaca cheese, which are popular in Ecuador and Colombia.

Llapingachos

potatoes

sunflower oil

scallions (, finely chopped)

achiote

quesillo ((or mozzarella), grated)

Salt

Vegetable oil ((for frying))

Salsa mani ((peanut sauce))

Curtido ((pickled tomatoes and onions))

Sliced ​​avocado

Lettuce leaves

eggs

Aji criollo ((spicy sauce))

Potato pasher

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 de mote are hominy patties stuffed with pork or cheese, cooked on a hot griddle, and served garnish with peanut sauce, pickled red onions and aji criollo hot sauce. A great way to use pork fritada or pork carnitas leftovers.

Llapingachos de mote or hominy corn patties

hominy

olive oil

onion

tsp achiote powder

corn meal (more if needed)

pork fritada or pork carnitas

grated cheese (quesillo, queso Oaxaca, mozzarella, fontina, monterrey jack)

Prepare a refrito or flavor base by heating the oil over medium heat, add the diced onions and achiote powder. Cook until the onions are soft and translucent, about 5-8 minutes.

Place the hominy corn in a food processor and pulse until you have coarse dough.

Add the onion refrito to the hominy dough, pulse until blended.

Add the eggs the dough, then stir in the corn meal. The dough should be slightly coarse and mealy but with a consistency that is thick enough to mold a ball of dough and have it keep its shape.

Let the dough rest for 30 minutes in the refrigerator.

Form the dough into small balls, make a hole in the middle of each ball. This will need to be done gently as this dough is more fragile than the traditional potato dough.

Fill each hole with the fritada meat or the cheese and close it while shaping it into a thick pattie. Let the patties rest in the fridge for at least 30 minutes.

Cook the hominy patties on a hot grilled until browned on each side, the time will vary depending on your grilled. Mine took about 8-10 minutes per side. Be very careful, when turning them the first time as they are very delicate.

Serve garnished with peanut sauce, pickled red onions, and aji criollo hot sauce. To serve them traditional style or as a main course add a fried egg and some avocado slices.

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Llapingachos de mote or hominy corn...

Top 2 llapingachos recipes from across the web

The most viewed llapingachos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Llapingachos

Llapingachos de mote or hominy corn...

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