Llapingacho

Ingredients

• 2 lbs. potatoes peeled
• 1 tablespoon salt
• 1 tablespoon achiote (Annatto)
• 1 cup crumbled cheese
• oil for light frying
• 1/2 head of lettuce washed and drained
• 1/4 cup chopped green onions
• 1 teaspoon achiote (Anatto)
• 4 tablespoon peanut butter
• 1 teaspoon butter
• 1/2 teaspoon salt to taste
• 1 cup milk

Instructions

1. 1
   Blend peanut butter with 1 cup of milk. Simmer onions, butter, annatto stir lightly until get soft, then add peanut butter with milk, salt to the taste. Stir occasionally until thickened (about 10 minutes).
2. 2
   Quarter potatoes.
3. 3
   Boil in salted water until outsides begin to crumble, about 25 minutes.
4. 4
   Drain and mash with achiote until smooth.
5. 5
   Mix with crumbled cheese.
6. 6
   Grab a handful of mashed potato and form into a bowl in your palm.
7. 7
   Place a tablespoon of cheese mixture into bowl.
8. 8
   Seal potato around cheese forming a pancake about 1 inch thick an 3 inches wide.
9. 9
   Repeat with remaining potatoes.
10. 10
    Fry each side until brown and crispy in a lightly oiled skillet.
11. 11
    Shred lettuce.
12. 12
    Serve one llapingacho covered with peanut sauce.
13. 13
    These are typically accompanied by a fried egg, rice, sausage, avocado and tomatoes, onions, fresh lime juice w/ romaine lettuce.