Classic Ecuadorian Llapingachos

Ingredients

• 2 lb potatoes, cooked and peeled
• 1 cup shredded queso fresco
• 1 white onion, finely chopped
• 2 tbsp La Favorita Achiote (for frying and for color)
• 2 tbsp La Favorita Oil
• Salt and pepper to taste
• Optional: sides such as avocado, fresh salad, or peanut sauce

Directions

1. To start the llapingachos, cook the potatoes until very tender. Once they're ready, drain them and mash them into a smooth purée. This is the base of your llapingachos.
2. In a large skillet, heat the La Favorita Achiote Oil along with the La Favorita Original Oil over medium heat. Add the chopped onion and sauté until soft and fragrant. This achiote sofrito is what gives llapingachos their signature color and aroma.
3. Stir the onion and achiote sofrito into the mashed potatoes and mix well. Add the shredded queso fresco, and salt and pepper to taste. Form the mixture into balls and flatten them into thick patties.
4. Heat a little more La Favorita Achiote Oil in the skillet and fry the llapingachos on both sides until golden — crisp outside, soft inside.
5. Serve hot with avocado salad, peanut sauce, a fried egg, or chorizo if you like.