How To make Papas a La Arequipena

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: ?????? 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