Papas a la arequipena Recipe

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Papas a la arequipena

Artist:	_	Yield:	8
Categories:	New York, North American, Spanish, Vegetables, Western European	Rating:	0
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Ingredients:

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

Procedures:

1	** available in latin american markets hold each chili with a fork over a gas flame, turning until lightly roasted on all sides.
2	Place the chili in a bowl with 2 cups of warm water, and soak for 20 minutes.
3	Prepare achiote oil by stirring together annato seeds and vegetable oil in a saucepan over medium heat for 2 minutes.
4	Remove from the heat and cool.
5	Oil will keep indefinitely, tightly covered, in a cool place.
6	For potato mixture: =================== stir ?cup achiote oil into mashed potatoes (reserve remainder of the oil for another use).
7	Add lime or lemon juice and salt to taste.
8	Set aside.
9	For sauce: ========== drain ancho chilies, reserving soaking liquid, and place them in a processor with the olive oil, fresh chilies, and garlic.
10	Process until smooth.
11	With the machine running, add ?cup of walnuts, ?cup reserved pepper soaking liquid and 2 tablespoons of salt.
12	Process until smooth.
13	Add half of the crumbled cheese and process until smooth.
14	Transfer to a small bowl.
15	Coarsely chop the remaining walnuts and add them to the mixture with the remaining cheese; salt and pepper to taste.
16	Shape potato mixture into about 2 dozen 1 ?inch balls.
17	Arrange them on a bed of lettuce leaves, spooning a little sauce on top.
18	Garnish with eggs, corn, coriander and olives.
19	Serve at room temperature.