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Ingredientes
- 3 x Chilies, ancho, dry, split lengthwise, seeded
- 1/3 c. Annato seed **
- 1 c. Oil, vegetable
- Â Â Lettuce leaves
- 2 lrg Large eggs, hard cooked, sliced
- 1 x Corn, ear, shucked, boiled tender, thinly sliced through the cob
- 1/4 c. Cilantro (coriander) leaves, minced
- Â Â Olives, Calamata (garnish)
- 3 lb Potatoes, peeled, cooked, mashed
- 1 x Lemon, juice of Or possibly
- 1 x Lime, juice of
- Â Â Salt, coarse
- 1 c. Oil, olive
- 2 sm Chilies, split lengthwise seeded, and minced
- 1 x Garlic, clove, peeled
- 1Â 1/4 c. Walnuts (5 ounces)
- 2 tsp Salt
- 1/2 lb Cheese, feta, Rumanian Or possibly crumbled
- 1/2 lb Cheese, feta, Greek, crumbled
- Â Â Pepper (to taste)
Direcciones
- ** Available in Latin American markets
- Hold each chili with a fork over a gas flame, turning till lightly roasted on all sides. Place the chili in a bowl with 2 c. of hot water, and soak for 20 min.
- Prepare achiote oil by stirring together annato seeds and vegetable oil in a saucepan over medium heat for 2 min. Remove from the heat and cold. Oil will keep indefinitely, tightly covered, in a cold place.
- For Potato Mix:Stir 1/4 c. achiote oil into mashed potatoes (reserve remainder of the oil for another use). Add in lime or possibly lemon juice and salt to taste. Set aside.
- For Sauce:Drain ancho chilies, reserving soaking liquid, and place them in a processor with the extra virgin olive oil, fresh chilies, and garlic. Process till smooth. With the machine running, add in 1/2 c. of walnuts, 1/2 c. reserved pepper soaking liquid and 2 Tbsp. of salt. Process till smooth. Add in half of the crumbled cheese and process till smooth. Transfer to a small bowl. Coarsely chop the remaining walnuts and add in them to the mix with the remaining cheese; salt and pepper to taste.
- Shape potato mix into about 2 dozen 1 1/2-inch balls.
- Arrange them on a bed of lettuce leaves, spooning a little sauce on top. Garnish with Large eggs, corn, coriander and olives. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 8 servings | |
| Calories 912 | |
| Calories from Fat 720 | 79% |
| Total Fat 81.82g | 102% |
| Saturated Fat 17.18g | 69% |
| Trans Fat 1.41g | |
| Cholesterol 112mg | 37% |
| Sodium 963mg | 40% |
| Potassium 758mg | 22% |
| Total Carbs 28.36g | 8% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.04g | 2% |
| Protein 20.27g | 32% |
