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Ingredientes
- 4 x Chiles anchos
- 2 Tbsp. Achiote Oil
- 6 x Potatos -- med. Idaho
- 1 x Lemon or possibly Lime juice
- 1 c. Extra virgin olive oil
- 8 x Lettuce leaves
- 1 clv garlic
- 1/4 c. Coriander
- 2 x Chiles Jalapeno
- 2 x Large eggs -- hard-boiled
- 1 Tbsp. Salt
- 2 x Corn ears
- 1Â 1/4 c. Walnut pcs
- 1/2 c. Black olives (Calamata type)
- 1/2 lb Feta cheese
Direcciones
- Remove the stems from the chiles ancho and shake out the seeds. Roast each pepper till toasted. Soak the peppers in hot water for approx 20 minutes.
- Boil potatoes in their skins till tender, approx. 20-30 minutes. In a food processor, put half the extra virgin olive oil with the garlic, jalapenos, salt, and anchos (reserve the liquid from the anchos). With the motor running, add in half the walnuts with sufficient of the reserve pepper liquid to make a smooth puree. Add in remaining oil, half the cheese, and blend again. Chop remaining walnuts coarsely and crumble remaining cheese. Combine with the puree, add in black pepper, and season to taste. Peel potatoes and put them through a ricer. Add in the achiote oil, lemon juice, and whip into a smooth puree.
- Place lettuce leaves on a serving platter, mound the potatoes in the center and pour the sauce over the top. Sprinkle with coriander, and surround with sliced Large eggs corn (sliced vertically) and olives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 8 servings | |
| Calories 623 | |
| Calories from Fat 476 | 76% |
| Total Fat 53.93g | 67% |
| Saturated Fat 10.8g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 1233mg | 51% |
| Potassium 763mg | 22% |
| Total Carbs 28.23g | 8% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.09g | 2% |
| Protein 10.79g | 17% |
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