Llapingachos are a traditional Ecuadorian dish consisting of potato pancakes stuffed with cheese. Their versatility makes them a perfect side for various meals. The key lies in using chola potatoes, which give the dish its characteristic fluffy texture. Are you ready to try them?
In Ecuadorian cuisine, Llapingachos are a traditional dish that combines the gentle flavor of potatoes with the creamy touch of cheese inside.
Prepared with care, these delicious appetizers offer a comforting culinary experience full of authentic flavors.
Accompanied by your favorite sauces, Llapingachos become a perfect option to share special moments at the table.
Llapingachos
Ingredients
6 Large peeled potatoes cut into medium-sized pieces
2 tablespoons of Oil
½ cup of Finely chopped white onion
2 teaspoons of Ground achiote
1 cup of Grated or shredded cheese
1 pinch of Salt
Preparation
Step 1 : Start by boiling the potatoes in salted water until they are soft, then mash them to make a puree.
Step 2 : In a skillet over medium heat, heat the oil and sauté the onion together with the achiote.
Step 3 : Then, incorporate this onion sauté into the potato puree, add salt to taste, and mix everything well.
Step 4 : Cover the mixture and let it rest at room temperature for one hour.
Step 5 : Once rested, form small balls with the potato mixture, make a hole in the center of each, and fill with cheese.
Step 6 : Then, flatten the balls until they form thick tortillas and let them rest in the refrigerator for 30 minutes or until ready to cook.
Step 7 : Cook the tortillas on a griddle or in a hot skillet until golden brown on both sides.
Step 8 : When serving the Llapingachos, you can accompany them with fried eggs, peanut sauce, avocado sauce, chorizo, or Creole style sautéed plantains.
Preparation (simple version)
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