Ingredientes:
1 lb Potatoes (Preffered papa Chola or red skin
Potato)
Queso Criollo (White cheese) diced
2 eggs
2 red sausages
3 tbs. peanut butter or mashed peanut
Achiote.
Salt.
Avocado
lettuce
Preparación:
Peel and cook the potatoes, mash them as if you where
doing mashed potatos but without the milk and butter, add some achiote until the
mashed potatos turn orange.
Make some small -hand size- cakes and put some white
cheese -if you don't have queso criollo mozzarella will do
fine- in the center.
Fry the llapingachos in oil, untill a hard skin
apears on the outside (see picture)
Fry some red sausagge in another pan.
Fry some eggs in very hot oil so the whites turn
crunchy
Make some salsa de mani (peanut sauce) as follows:
In a blender put 2 spoons of peanut butter and 1 cup
of milk (add some salt if neaded).
Fry in anato oil some chopped white
onion , when the onions are transparent, add the peanut/milk mix. Boil
at low heat until it thickens.
Forma de Servir:
Thinly cut the lettuce and put in a dish. On top of
the lettuce put 2 llapingachos. On the side put 1-2
sausagges. Put 1-2 fried eggs over the llapingachos. Add the salsa de mani over
the llapingachos. Acompany with peeled, sliced avocado. Serve with Aji and
some extra peanut sauce. MMMMM!!.
Notas:
This is a very popular sierra dish. You know,
potatoes are original from the Andes.
Llapingachos are better done with a red
skin potato called "papa chola" idaho-type beige skin potatos
are more starchy but will do OK if you don't
find thr other ones.
Si le pareció muy dificil de preparar, visite un lugar
recomendado.
Bueno, Ya me dio Hambre, mejor me voy a comer.
Siga visitando :
Ingredients:
2
Preparation:
C.
Serving Suggestion:
S MMMMM!!.
Notes:
If that's to difficult visit a recomended
place.
Well, I got hungry I'll better go eating.
continue visiting :