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