LLAPINGACHOS FROM ECUADOR- A TRADITIONAL STUFFED POTATO

SouthAmerica April 30, 2018March 3, 2021 Ecuadorian food, Ecuadorian Llapingachos, Llapingachos, Llapingachos from Ampato, Llapingachos from Ecuador, south america to the world, southamericatotheworld, stuffed potatoes, Yanira K. Wise

Llapingachos are fried stuffed potatoes, a dish that originated in Ambato in the Tungurahua province in Ecuador. While visiting Ecuador people are introduced to Llapingachos served with meat sausage, avocado, fried egg, and salad that consists of onions and tomatoes (check the Chilean Salad which is very similar). Another traditional way to enjoy a good llapingacho is with their traditional peanut sauce (find recipe here on Salsas that make the country).

The Llapingacho word is believed to be of Quechua origin, llapin means to smash, and gacho means to fry. Llapingachos are made of potatoes, but in Ecuador you can find llapingachos made with yucca or cassava root another Andean food. The kind of potatoes use for llapingachos is “chola” or “super chola”. These potatoes have oval shape, with red skin and are yellow in the inside. Today in the U.S.A. I am using golden Yukon potatoes for this recipe. In Ecuador they use Achiote a popular spice used in Mexican cuisine. I did not have achiote this time so I am using Lawry´s seasoned salt which contains: salt, sugar, spices (including paprika, turmeric), onion, corn starch, garlic, natural flavor and extractives of paprika. I often use this when making mashed potatoes, this time is a substitution to the achiote, but if you have achiote in your pantry use it.

The llapingachos are stuffed with fresh cheese; you can find this by the Mexican products in any supermarket. I like Cacique Ranchero Queso Fresco, but for my family I made some with shredded mix cheese Mexican Style Blend (Monterey Jack, mild Cheddar, Queso quesadilla and Asadero chesses) for those not familiar with queso fresco this is a great alternative.

Also llapingachos are fried or grilled; trying to make it a bit healthier I baked the llapingachos instead. This adds extra time, so plan accordingly.

Note: You can serve these llapingachos as lunch accompanied by sausage, and salad or have it as appetizers or snacks accompanied with peanut sauce.

southamericatotheworld.com — Llapingachos

Makes 6 medium-size llapingachos

Ingredients:

3 medium-size Yukon potatoes

½ cup shredded cheese

½ tsp. Lawry´s seasoned salt

Pam cooking oil

Flour if needed it

Vegetable oil (if frying instead of baking)

Preparation:

In a medium-sized pot place the potatoes cut in quarters, add enough water to cover them, and boil until they are completely cooked.

Drained the potatoes, start mashing them, add the seasoned salt to your liking and leave aside to cool down. Give it about 1 hour.

Preheat the oven to 400 degrees F.

To bake use a flat tray sprayed with cooking oil.

Start making the potato cakes. I find it easier to make it into two rounds of dough, creating a bottom and top layer.

Place a small amount of mashed potatoes on your palm and press it down, leave aside, then repeat with another small amount of mashed potatoes then place some cheese on top and follow by stacking on top with the final potato round. Repeat until done.

Depending on the potatoes you might have to use some flour to avoid the mashed potatoes sticking onto your hands.

Bake for 30 to 40 minutes or until golden brown.

If pressed for time you can fry the llapingachos, by heating one inch of oil (vegetable oil) over medium heat until hot. Dip the llapingachos into the oil, fry them until golden brown, which takes about two minutes per side. Drain on paper towels.

To serve you can have sausages to go with it, avocado slices, fried eggs, and salad. I had some plantains and that is what I have as a side dish. Remember llapingachos may be served in many ways.

Enjoy!