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Receta Papas A La Arequipena
by Global Cookbook

Papas A La Arequipena
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  Raciónes: 8

Ingredientes

  • 3 x Chilies, ancho, dry, split lengthwise, seeded
  • 1/3 c. Annato seed **
  • 1 c. Oil, vegetable
  •     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
  •     Olives, Calamata (garnish)
  • 3 lb Potatoes, peeled, cooked, mashed
  • 1 x Lemon, juice of Or possibly
  • 1 x Lime, juice of
  •     Salt, coarse
  • 1 c. Oil, olive
  • 2 sm Chilies, split lengthwise seeded, and minced
  • 1 x Garlic, clove, peeled
  • 1 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
  •     Pepper (to taste)

Direcciones

  1. Available in Latin American markets
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Shape potato mix into about 2 dozen 1 1/2-inch balls.
  7. 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.