Llapingachos with Fritada and Peanut Sauce

Llapingachos with Fritada and Peanut Sauce

A festive Ecuadorian plate featuring cheesy potato patties (Llapingachos), tender fried pork (Fritada), a rich peanut sauce (Salsa de Maní), a fresh tomato-lettuce salad, and a fried egg.

Dietary

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Ingredients

Instructions

  1. Prepare the Fritada: In a large pot or Dutch oven, combine pork shoulder chunks, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 45 minutes, or until the pork is tender. Skim off any foam that rises.
  2. Remove the lid and increase heat to medium-high. Continue cooking, stirring occasionally, until all the liquid has evaporated and the pork begins to fry in its rendered fat. Fry until golden brown and crispy on all sides, about 15-20 minutes. Remove pork and keep warm, reserving about 1 tablespoon of the rendered pork fat in the pan.
  3. Prepare the Llapingachos: Place the peeled and cut yellow potatoes in a pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well.
  4. While potatoes are still hot, mash them thoroughly until smooth, removing any lumps. Stir in 1 tablespoon achiote oil (or olive oil), 1/2 teaspoon salt, and 1/2 teaspoon black pepper until well combined. Let the mashed potatoes cool slightly.
  5. Once cooled enough to handle, take a golf ball-sized portion of mashed potato (about 1/4 cup) and flatten it into a disc in your palm. Place about 1 tablespoon shredded mozzarella cheese in the center. Carefully fold the potato around the cheese and form it into an oval or round patty, ensuring the cheese is fully enclosed. Repeat with remaining potato and cheese.
  6. Heat the reserved 1 tablespoon pork fat (or additional achiote oil) in a large non-stick skillet over medium heat. Fry the llapingachos in batches for 3-5 minutes per side, until golden brown and slightly crispy. Keep warm.
  7. Prepare the Peanut Sauce (Salsa de Maní): In a small saucepan, combine roasted peanuts and 1/4 cup milk. Heat over medium-low heat for 2-3 minutes until warm, then carefully transfer to a blender.
  8. In a small skillet, heat 1 tablespoon achiote oil. Sauté 1/2 diced yellow onion and 2 cloves minced garlic until softened, about 3-4 minutes. Add to the blender with the peanut mixture, along with 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until very smooth and creamy. If too thick, add a tablespoon or two of water or milk until desired consistency is reached. Taste and adjust seasoning.
  9. Prepare the salad: In a small bowl, combine shredded mixed green lettuce, sliced Roma tomato, 2 tablespoons white vinegar, 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Toss gently.
  10. Fry the eggs: In a clean skillet, fry 2 large eggs to your preference (e.g., sunny side up).
  11. Assemble the plates: Place 3-4 llapingachos on each plate, alongside a generous portion of fritada. Drizzle generously with peanut sauce. Serve with a side of the fresh salad and a fried egg on top of each serving. An optional pinch of red pepper flakes can be sprinkled over the peanut sauce for a touch of heat.

Notes

Quesillo, a soft fresh cheese, is traditional for llapingachos. If unavailable, mozzarella cheese is a good substitute. For the achiote oil, heat 1/4 cup olive oil with 1 tablespoon achiote powder over low heat until infused, then strain. You can omit it if you don't have it, but you will miss the characteristic color.

Nutrition (per serving)