Llapingachos Ecuadorian Stuffed Potato Pancakes
- Level: Easy
- Total: 1 hr 15 min
- Active: 1 hr 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 834
- Total Fat
- 71 g
- Saturated Fat
- 12 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 15 g
- Cholesterol
- 30 mg
- Sodium
- 800 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 1 hr 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 834
- Total Fat
- 71 g
- Saturated Fat
- 12 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 15 g
- Cholesterol
- 30 mg
- Sodium
- 800 mg
Ingredients
Llapingachos:
Salsa de Maní (Peanut Sauce):
Tomato-Red Onion Salad:
Directions
- For the llapingachos: Put the potatoes in a large saucepan and cover with cold water by about 1 inch. Season generously with salt and bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are very tender and easily pierced with a fork, 10 to 13 minutes. Drain well, then transfer to a large bowl and mash with a potato masher until smooth.
- Meanwhile, melt the butter in a small sauté pan over medium heat. Add the achiote and cumin and cook, stirring, until fragrant and the spices have bloomed, about 1 minute. Remove from the heat.
- Add the achiote butter, flour and 1/2 teaspoon salt to the mashed potatoes. Stir until the mixture is evenly combined and bright yellow. Set aside at room temperature until cool enough to handle.
- For the salsa de maní (peanut sauce): Whisk together the milk and peanut butter in a small bowl until smooth; this will help the peanut butter incorporate evenly into the sauce.
- Heat the olive oil in a small saucepan over medium heat. Add the achiote, cumin, red onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and fragrant, about 4 minutes. Add the serrano and cook for 1 minute more.
- Pour in the peanut butter mixture and stir until smooth and well combined. Stir in 1/4 cup of water and bring to a gentle simmer. Cook, stirring occasionally, until the sauce is smooth and slightly thickened, about 2 minutes. Add additional water, 1 to 2 tablespoons at a time, to reach a thick but pourable consistency. Remove from the heat and stir in the cilantro and lime juice. Season with salt and pepper to taste. Cover and keep warm, adding a splash of water before serving if the sauce thickens as it sits.
- For the tomato-red onion salad: Combine the cilantro, olive oil, tomatoes, garlic and red onion in a medium bowl. Season with 1/2 teaspoon salt and several grinds of pepper and toss gently to combine. Set aside while you finish the llapingachos.
- To shape the llapingachos: Divide the cooled potato mixture into 12 portions, about a heaping 1/4 cup each, and roll each into a ball. Working with 1 ball at a time, press your thumb into the center to create a deep indentation. Fill with about 1 tablespoon of the shredded cheese. Pinch the potato mixture up and around the cheese to completely enclose it, then gently press and flatten into a patty about 1/2 inch thick. Repeat with the remaining potato mixture and cheese.
- Heat about 2 tablespoons vegetable oil in a large cast-iron skillet or griddle over medium-high heat. When the oil is shimmering, working in batches and taking care not to overcrowd the pan, add the llapingachos. Cook, undisturbed, until deeply golden brown and crisp on the bottom, about 1 1/2 minutes. Carefully turn over with a spatula and cook until golden brown and crisp on the second side, another 1 minute. Transfer to a platter and season lightly with salt. Wipe out the skillet and repeat with the remaining llapingachos, add more vegetable oil to the skillet between batches as needed.
- Serve the llapingachos warm, topped with the tomato-red onion salad and drizzled with the salsa de maní.
Cook’s Note
Llapingachos are traditionally filled with a fresh Ecuadorian cheese, such as queso fresco or queso criollo. These cheeses are mild, milky and slightly salty. For an easy-to-find substitute, use shredded Monterey Jack or low-moisture mozzarella; both have a similarly mild flavor and the added benefit of becoming nicely melted and gooey inside the potato pancakes. Use natural unsweetened creamy peanut butter for the salsa de maní. Both creamy and slightly textured varieties will work, though creamy will give you the smoothest sauce and will be most like the product found in Ecuador. Be sure to stir the peanut butter well before measuring to fully reincorporate any separated oil. Natural peanut butter also keeps the sauce more savory and allows the flavors of the achiote, cumin, lime and cilantro to shine.
