Papas a la arequipena

1 servings

Ingredients

Quantity Ingredient
3 eaches Chilies, ancho, dried, split lengthwise, seeded
⅓ cup Annato seed **
Lettuce leaves
2 eaches Eggs, hard cooked
3 pounds Potatoes, peeled, cooked, mashed
Salt, coarse
1 cup Oil, olive
2 smalls Chilies, split lengthwise seeded, and chopped
1 each Garlic, clove, peeled
1¼ cup Walnuts (5 ounces)
1 each Corn, ear, shucked, boiled tender, thinly sliced through the cob
¼ cup Cilantro (coriander) leaves, chopped
Olives, Calamata (garnish)
1 each Lemon, juice of OR
1 each Lime, juice of
2 teaspoons Salt
½ pounds Cheese, feta, Rumanian OR crumbled
½ pounds Cheese, feta, Greek, crumbled
Pepper (to taste)

Directions

POTATO MIXTURE

SAUCE

** Available in Latin American markets Hold each chili with a fork over a gas flame, turning until lightly roasted on all sides. Place the chili in a bowl with 2 cups of warm water, and soak for 20 minutes.

Prepare achiote oil by stirring together annato seeds and vegetable oil in a saucepan over medium heat for 2 minutes. Remove from the heat and cool. Oil will keep indefinitely, tightly covered, in a cool place.

For Potato Mixture: =================== Stir ¼ cup achiote oil into mashed potatoes (reserve remainder of the oil for another use). Add lime or lemon juice and salt to taste. Set aside.

For Sauce: ==========

Drain ancho chilies, reserving soaking liquid, and place them in a processor with the olive oil, fresh chilies, and garlic. Process until smooth. With the machine running, add ½ cup of walnuts, ½ cup reserved pepper soaking liquid and 2 tablespoons of salt.

Process until smooth. Add half of the crumbled cheese and process until smooth. Transfer to a small bowl. Coarsely chop the remaining walnuts and add them to the mixture with the remaining cheese; salt and pepper to taste.

Shape potato mixture into about 2 dozen 1½-inch balls.

Arrange them on a bed of lettuce leaves, spooning a little sauce on top. Garnish with eggs, corn, coriander and olives. Serve at room temperature.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York

Related recipes