I prepared this recipe for the first time when I was in Germany in 2008 for my exchange families. The Llapingachos has been ever since, my presentation card for many cultural exchange affairs. It is easy to prepare and its ingredients can be found in most markets.
What do you need for Llapingachos?
Ingredients
Suggested number of people: 3
- Potatoes: 600g.
- Onion: 1 (around 100g).
- Celery: 1 stick.
- Salt: 1 teaspoon of salt.
- Turmeric (Achiote, Paprika or Saffron Crocus): 1 teaspoon.
- Butter: 1 teaspoon.
- Oil: 1 teaspoon.
- Grated Cheese: 100g.
- Garlic gloves: 2 units.
Materials, Tools and Machinery
Preparation of Llapingachos
Peel the potatoes and wash them. Then cut the onion and the potatoes in 4 pieces. Put the potatoes and onions inside a pot with enough water to cover all of them. Inside the pot, place all the garlic gloves, a teaspoon of salt and the celery stick.
Cooking
Cook for 10 minutes. After that, grab a knife, stab a potato and check its hardness.
- If it's not soft, keep boiling them until it becomes so.
- If it is soft, sift the pot and place just the potatoes into a wooden cooking plank.
Leave the rest of vegetables in the pot. You may reuse them or throw them into the organic garbage. This procedure is just necessary for giving the special flavor to the potatoes to transform them into Llapingachos.
Smash the potatoes and add the butter and saffron (or turmeric or achiote or paprika) while you mix everything together. This gives them their particular reddish or orange color.
Shaping
Wash your hands first! And then grab the potatoes with both hands and squeeze them in circles, giving them an elliptical shape. Their size should be the half of your fist.
With your thumbs, make a hole into the center of the Llapingacho and place a teaspoon of the grated cheese inside and close them again. Repeat the process for everyone
Frying
Fry the Llapingachos with few oil until you see them crispy with a little burn on both sides. This ensures that they don't break apart. Once they are fried, serve them in a plate with hot sauce to your liking. The Llapingachos are now ready.
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