Llapingachos is one of the native dishes of Ecuador. There are many variations of this recipe which varies the different regions of the country. This particular recipe calls for forked soft cooked potatoes mashed, with a couple of teaspoons of vegetable oil infused, with Annatto seeds, to make what is known as"Achiote", which gives them the yellow color. Patties are formed and these were filled with fresh mozzarella cheese, any soft of farmers cheese could also be used. The patties are brushed with an egg white wash, to help giving it it's crispy brown crust. Cook time is usually about3 to 4 minutes on med to low heat, basically, you want the cheese to melt. The llapingachos are served with a fried egg on top and usually mixed thoroughly with the potatoes and melted cheese. In this preparation, we served it along side a chicken cordon bleu. Hope, I have perked your interests of native foods. Enjoy.
Llapingachos is one of the native dishes of Ecuador. There are many variations of this recipe which varies the different regions of the country. This particular recipe calls for forked soft cooked potatoes mashed, with a couple of teaspoons of vegetable oil infused, with Annatto seeds, to make what is known as"Achiote", which gives them the yellow color. Patties are formed and these were filled with fresh mozzarella cheese, any soft of farmers cheese could also be used. The patties are brushed with an egg white wash, to help giving it it's crispy brown crust. Cook time is usually about3 to 4 minutes on med to low heat, basically, you want the cheese to melt. The llapingachos are served with a fried egg on top and usually mixed thoroughly with the potatoes and melted cheese. In this preparation, we served it along side a chicken cordon bleu. Hope, I have perked your interests of native foods. Enjoy.
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