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Papas A La Arequipena

Papas A La Arequipena is a home-style recipe made with Ea Chilies Ancho Dried Split Lengthwise Seeded, Annato Seed, Oil Vegetable Lettuce Leaves, Lg Eggs Hard Cooked Sliced, Cilantro Leaves Chopped Olives Calamata Potato Mixture, and Potatoes Peeled Cooked Mashed. Serves 8.

Illustrative photo

Ingredientes

• 3 pc
• 1/3 cup
• 1 cup
• 2
• 1/4 cup
• 3 lb
• 1 pc
• 1 pc
• 1 cup
• 2
• 1 pc
• 1 1/4 cup
• 2 tsp
• 1/2 lb
• 1/2 lb

Preparo (prévia)

1. 1

   Place the chili in a bowl with 2 cups of warm water, and soak for 20 minutes.

2. 2

   Prepare achiote oil by stirring together annato seeds and vegetable oil in a saucepan over medium heat for 2 minutes.

3. 3

   Remove from the heat and cool.

4. 4

   Oil will keep indefinitely, tightly covered, in a cool place.

5. 5

   Stir 1/4 cup achiote oil into mashed potatoes (reserve remainder of the oil for another use).

6. 6

   Add lime or lemon juice and salt to taste.

7. 7

   Set aside.

8. 8

   Drain ancho chilies, reserving soaking liquid, and place them in a processor with the olive oil, fresh chilies, and garlic. Process until smooth.

9. 9

   Shape potato mixture into about 2 dozen 1 1/2-inch balls.

10. 10

    Arrange them on a bed of lettuce leaves, spooning a little sauce on top.

11. 11

    Garnish with eggs, corn, coriander and olives.

12. 12

    Serve at room temperature.

13. 13

    Written by Richard Sax, Photographs by Nancy

14. 14

    The Knapp Press, Los Angeles, 1985