Welcome to the Paulina Cocina community! This time, we'd like to share a recipe from Ecuador: Yapingacho . Simply put, it's a tortilla made with mashed potatoes , traditionally served with other ingredients like chorizo, fried egg, and peanut sauce.
To make this recipe, we'll first learn a little more about its origin, its ingredients, the meaning of its name, the accompaniments to this dish, and finally, we'll get to the recipe for Yapingacho de papa , to experience a bit of that flavor so typical of Ecuadorian cuisine.
Content table
About Yapingacho
Yapingacho from the Sierra region, and is also known as llapingacho . This dish consists of thick potato-based tortillas , usually filled with cheese and other ingredients, which are browned in oil until they are crispy on the outside and soft on the inside.
At the heart of Ecuadorian cuisine, Yapingacho is defined as an emblematic dish that has conquered palates across the country. This delicacy is not only a culinary delicacy but also a symbol of tradition and unity at the table.
The ingredients of potato Yapingacho
- Potato base: Chola potatoes (pink skin) are used, due to their high percentage of starch, which are cooked and crushed to form a dough that will serve as the base for the tortillas.
- Cheese filling: One of the essential ingredients that gives Yapingacho its distinctive flavor is fresh cheese, which can be mozzarella or a similar cheese.
- A touch of achiote: Achiote is a typical spice from the region used to give color and a subtle flavor to the Yapingacho dough. This condiment not only contributes to the vibrant and attractive appearance of the dish, but also adds a touch of earthy flavor that perfectly complements the other ingredients.
- Tortilla shape: Yapingacho is commonly presented in the form of small, thick, round tortillas. These are assembled by hand and then browned in oil until they acquire a golden, crispy coating on the outside and a soft consistency on the inside.
- Versatility in presentation: Although the traditional recipe focuses on potato tortillas filled with cheese, Yapingacho can be presented in a variety of ways. Some variations include adding other ingredients such as chorizo, egg, avocado, or meat, for a more complete dish.
What does the word llapingacho mean?
The word llapingacho is a combination of Quechua and Spanish. "Llapi" in Quechua roughly translates to "ground" or "crushed," and "gacho" in Spanish means bent or bent downward.
Therefore, the word refers to the process in which potatoes, which are the main ingredient, are cooked, mashed, and shaped into the typical tortillas that characterize this Ecuadorian dish.
Both Yapingacho and llapingacho are often used interchangeably to refer to the same dish in Ecuador, and both reflect the rich culinary tradition and blend of flavors that characterize this recipe.
What is the origin of Yapingacho?
The origin of Yapingacho dates back to the indigenous roots of Ecuador , where potatoes were revered as a gift from the earth. Over time, this recipe has evolved, incorporating additional ingredients that have enriched and diversified it, while maintaining its native essence.
Yapingacho is not only a delicious dish, but it also has significant cultural significance in Ecuador. It is considered a symbol of the country's agricultural wealth, as it uses potatoes, a fundamental root vegetable in the Ecuadorian diet.
6 tips you need to know to make Ecuadorian llapingachos
- Choosing potatoes: Choose potatoes with a higher percentage of starch, as they have a creamier texture and a milder flavor.
- Cooking potatoes: Cook them with their skins on so they absorb less liquid, for a better result. Excess moisture can make tortillas difficult to handle and affect their consistency.
- Uniform mixture: The potato, cheese, onion, achiote, and salt mixture must be well blended to ensure each tortilla has a proper balance of flavors. The dough should be firm but malleable.
- Tortilla size and thickness: When forming tortillas, it's important to maintain a uniform size to ensure even cooking. Tortillas should not be too thick, as they may not cook properly in the center; nor too thin, as they may not achieve the desired texture.
- Hot Oil and Temperature Control: The oil must be very hot before frying the tortillas. Having the right oil temperature will ensure the potato Yapingachos brown properly and develop their golden texture.
- Careful handling: Handle tortillas carefully when placing them in the hot oil and when turning them over during cooking. This will help them maintain their shape and prevent them from falling apart. Use appropriate utensils to avoid burns and remember to drain them well before serving.
8 Side Dishes for Yapingacho
- Peanut Sauce: A classic accompaniment to Yapingacho. The combination of the smooth, creamy texture of the sauce with the firmness of the tortillas creates a perfect balance of flavors. Alternatively, you can use peanut curry sauce for a more intense flavor.
- Avocado: Fresh slices of avocado provide a creamy texture and fresh flavor that contrasts well with the crunchy consistency of llapingachos.
- Fresh Salad : Easy salads are a refreshing and contrasting addition that goes well with fried tortillas.
- Chili Sauce: For those who enjoy a spicy kick, an Ecuadorian chili sauce can add a touch of excitement to the dish. The blend of chilies, cilantro, onion, and lime offers an explosion of flavor that elevates the dining experience.
- Fried eggs: Pairing Yapingacho with fried eggs can be a delicious option. The creamy yolk blends beautifully with the crispy tortillas, creating an irresistible combination.
- Chorizo or longaniza: A little fried Ecuadorian chorizo or longaniza adds a touch of smoky flavor and an extra dimension that completes the dish.
- Cooked yuca: The firm texture and mild flavor of yuca complement llapingachos well.
Follow on Instagram ( here )
and on YouTube that I upload new videos every week ( click here )
Ecuadorian Yapingacho Recipe
Portions: 4 portions
Preparation time: 45 minutes
Ingredients
- Chola potatoes: 4 units
- Fresh cheese: 200 g
- White onion: 1 unit
- Annatto (1 teaspoon)
- Salt and pepper to taste
- Frying vegetable oil
- Accompaniments: chorizo, fried eggs, lettuce leaves, peanut sauce, salad, avocado, and fried yucca.
How to make Llapingachos step by step
- Boil the potatoes in lightly salted water, peeling them, until tender, about 20-25 minutes. Then peel and mash them.
- On the other hand, sauté the chopped onion in a pan with vegetable oil and add the tablespoon of achiote.
- In a bowl, mix the mashed potatoes, form balls, and make a hole in the center and place the grated fresh cheese, the onion and achiote sauté, and season with salt and pepper to taste.
- Once you've mixed the mashed potatoes with the sofrito and cheese, let the mixture cool in the refrigerator for about 10-15 minutes before forming the tortillas. Close and flatten them to give them a tortilla shape.
- Heat a thin layer of oil in a frying pan over medium heat and brown the tortillas on both sides until crisp and golden. Place them on paper towels to remove excess oil.
- Serve with the chosen accompaniments.
