** 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
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 494 (100%)|
|Amt Per Serving||% DV|
|Total Fat 55.1g||73 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 39.9g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 0mg||0 %|
|Sodium 25.7mg||1 %|
|Potassium 60.7mg||2 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.3g|
|Protein 0.4g||1 %|
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Calories per serving: 494
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