Papas a la Arequipena

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Papas a la Arequipena Ingredients

3 Chilies, ancho, dried,	1 Lemon, juice of OR
split lengthwise,	1 Lime, juice of
seeded	SAUCE
1/3 c Annato seed **	Salt, coarse
1 c Oil, vegetable	1 c Oil, olive
Lettuce leaves	2 sm Chilies, split lengthwise
2 lg Eggs, hard cooked, sliced	seeded, and chopped
1 Corn, ear, shucked,	1 Garlic, clove, peeled
boiled tender, thinly	1 1/4 c Walnuts (5 ounces)
sliced through the cob	2 ts Salt
1/4 c Cilantro (coriander)	1/2 lb Cheese, feta, Rumanian OR
leaves, chopped	crumbled
Olives, Calamata (garnish)	1/2 lb Cheese, feta, Greek,
POTATO MIXTURE	crumbled
3 lb Potatoes, peeled, cooked,	Pepper (to taste)
mashed

Instructions for Papas a la Arequipena

** Available in Latin American markets Hold each chili with a fork over a gas flame, turning until lightly roasted on all sides. Place the chili in a bowl with 2 cups of warm water, and soak for 20 minutes. Prepare achiote oil by stirring together annato seeds and vegetable oil in a saucepan over medium heat for 2 minutes. Remove from the heat and cool. Oil will keep indefinitely, tightly covered, in a cool place. For Potato Mixture: =================== Stir 1/4 cup achiote oil into mashed potatoes (reserve remainder of the oil for another use). Add lime or lemon juice and salt to taste. Set aside. For Sauce: ========== Drain ancho chilies, reserving soaking liquid, and place them in a processor with the olive oil, fresh chilies, and garlic. Process until smooth. With the machine running, add 1/2 cup of walnuts, 1/2 cup reserved pepper soaking liquid and 2 tablespoons of salt. Process until smooth. Add half of the crumbled cheese and process until smooth. Transfer to a small bowl. Coarsely chop the remaining walnuts and add them to the mixture with the remaining cheese; salt and pepper to taste. Shape potato mixture into about 2 dozen 1 1/2-inch balls. Arrange them on a bed of lettuce leaves, spooning a little sauce on top. Garnish with eggs, corn, coriander and olives. Serve at room temperature. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

Main Ingredient: Cuisine: Spanish

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