Title: Papas a la Arequipena
Categories: Vegetable Spanish
Yield: 8 Servings

3		Chilies, ancho, dried, - split lengthwise, - seeded
1/3	c	Annato seed **
1	c	Oil, vegetable
		Lettuce leaves
2	lg	Eggs, hard cooked, sliced
1		Corn, ear, shucked, - boiled tender, thinly - sliced through
1/4	c	Cilantro (coriander) - leaves, chopped
		Olives, Calamata (garnish)
POTATO MIXTURE
3	lb	Potatoes, peeled, cooked, - mashed
1		Lemon, juice of OR
1		Lime, juice of
SAUCE
		Salt, coarse
1	c	Oil, olive
2	sm	Chilies, split lengthwise - seeded, and chopped
1		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: ===================

Stir 1/4 cup achiote oil into mashed potatoes (reserve remainder of the oil for another use). Add lime or lemon juice and salt to taste. Set aside.

For Sauce: ==========

Drain ancho chilies, reserving soaking liquid, and place them in a processor with the olive oil, fresh chilies, and garlic. Process until smooth. With the machine running, add 1/2 cup of walnuts, 1/2 cup reserved pepper soaking liquid and 2 tablespoons of salt. Process until smooth. Add half of the crumbled cheese and process until smooth. Transfer to a small bowl. Coarsely chop the remaining walnuts and add them to the mixture with the remaining cheese; salt and pepper to taste.

Shape potato mixture into about 2 dozen 1 1/2-inch balls. Arrange them on a bed of lettuce leaves, spooning a little sauce on top. Garnish with eggs, corn, coriander and olives. Serve at room temperature.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York

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