Memories of the
Llapingachos (Potato Cakes)5 lbs. potatoes, peeled Bay leaf 5 green onions, sliced 13 oz. Muenster cheese, grated 2 T. achiote oil Additional oil or margarine |
Cook potatoes in salted water with
bay leaf until soft. Drain and
mash. Mix onion with cheese. Form mashed potatoes into 30 patties, put a
T. of onion and cheese in the middle of each patty. Fry in achiote oil mixed with margarine or
oil until golden brown on both sides. |
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Salsa de Mani (Peanut Sauce)½ c. achiote* 4 cloves garlic, minced 4 onions, finely chopped 4 med. Tomatoes, peeled, seeded and
chopped ½ c. peanut butter 1 c. milk salt, pepper to taste 2 green onions, sliced |
Fry onion, garlic and tomatoes in
achiote oil in saucepan under onion is tender and mixture is well
blended. Stir in peanut butter and milk
and season to taste with salt and pepper. *achiote – simmer ¼ c. annatto seeds in ½ c.
vegetable oil for 10 min. Strain out
seeds, refrigerate oil. |
