Cooking Times

30 min
Prep Time
30 min
Cook Time
60 min
Total Time

Ingredients (9 items)

2.00 lb Potatoes
peeled
1.00 cup Queso fresco
crumbled
1.00 small Onion
finely chopped
2.00 tbsp Annatto oil
0.25 cup Peanut butter
0.50 cup Milk
0.25 cup Flour
1.00 tsp Salt
2.00 tbsp Vegetable oil
for frying

Instructions (5 steps)

1
Boil potatoes until tender, mash with salt.
20 minutes
2
Form patties, stuff with queso fresco, and coat lightly with flour.
3
Fry patties in vegetable oil until golden, 3 minutes per side.
6 minutes
4
Cook onion in annatto oil, add peanut butter and milk, simmer 5 minutes.
5 minutes
5
Serve llapingachos with peanut sauce.