Llapingachos

Step by stepInstructions

1. Boil the potatoes in salted water for 20 to 25 minutes until very tender, drain, and let them steam dry for 5 minutes before mashing.
2. Mash the potatoes until smooth, then season with the salt and cumin and let the mash cool just enough to handle.
3. Divide the mash into 8 portions; flatten each into a disk, place a generous spoonful of cheese in the center, and fold the edges over to seal into a thick 3/4-inch patty.
4. Make the peanut sauce: heat 2 tablespoons of achiote oil in a saucepan over medium heat, cook the onion for 5 minutes until soft, add the garlic for 1 minute, then stir in the ground peanuts and milk.
5. Simmer the sauce for 8 to 10 minutes, stirring often, until it thickens into a creamy gravy; season with salt and keep warm.
6. Heat the remaining achiote oil with the butter in a large skillet over medium-high heat and fry the patties for 4 to 5 minutes per side until deeply golden and crisp.
7. Fry the eggs in the same skillet and serve the llapingachos with peanut sauce, a fried egg on top, and avocado slices alongside.