~ Papas a la arequipena Recipe ~

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