Cooking from the web
Making Llapingacho a traditional Ecuadorian delicacy
I must confess since I lived in New York I was lucky to have my mom Angela cook for me Ecuadorian food and I barely visited the kitchen. It was also easy to order some good latin food or visit a variety of latino restaurants at very affordable prices while living in Queens.
Now that I live in the beautiful and quiet city of Munich (compared to NYC)
I have a couple of options for finding latino restaurants, but the list is tiny and on top of it very pricy. Inspired by my German boyfriend, Chris who is an excellent cook. I started doing some cooking on my own.
The other reason why I want to do this blog is because I will treat this as my own cookbook, where I can go back and read my recipes in one place.
I’ve been visiting a lot of this blog which is my personal favorite, laylita.com for Ecuadorian recipes but also other latin food, most of the time I add my own flavor or I call my mom to ask for some tips (quiet hard these days since it’s six hour difference calling the US).
Most of the recipes you find here are directly from her blog but with some minor changes to my own liking
Ingredients (est. for four people)
- 5 large Russet potatoes, peeled and cut in chunks
- 2 tbs of oil (I always use olive oil, even for frying)
- ½ cup finely chopped white onion
- 2 tsp ground achiote (since I haven’t found achiote in Munich, I use paprika powder instead)
- 1 cup of mozzarella cheese
- Avocado slices and lettuce
- Fried eggs
- Grilled or fried sausages (hot dogs)
- Salsa de cebolla (Onions salsa)
Note: I usually put the lukewarm water and salt and let it rest for 15 minutes then rinse and put the lime juice and let it rest for another 15–20 minutes, after the onions turn a bit red, I then add olive oil, sliced tomatoes, chopped cilantro and a bit of ketchup (this is my magic treat).
- Peanut sauce (I excluded the boiled egg since we had fried egg already and also the hot pepper since Chris hates spicy).
- Salt to taste.
- Boil the potatoes until soft.
- Heat the oil over and fry the onions and achiote until the onions are soft.
- Mash the potatoes, mix in the onion and achiote and salt to taste.
- Cover the potato dough and let it sit at room temperature for about an hour (I only did it for half an hour)
- Make small golf size balls with the potato dough.
- Make a hole in the middle of each ball and fill with the cheese
- Shape the dough into thick patties and let rest in the refrigerator for half an hour
- Cook the patties on a frying pan until browned on each side
- Serve with lettuce, avocado, fried egg and the sausages, the peanut sauce on top of the patties (llapingachos) and the salsa de cebolla.
Buen provecho! Enjoy! Mahlzeit!