Are you ready to take your taste buds on a culinary journey to Ecuador? Look no further! Llapingachos, also known as potato pancakes, are a staple in Ecuadorian cuisine and can be enjoyed at any time of day. Whether you’re in the mood for a sweet breakfast treat or a savory snack, these crispy, cheesy, and utterly delicious bites have got you covered.
In this article, we’ll explore 18 mouthwatering llapingachos recipes that are perfect for every occasion. From classic Ecuadorian dishes to innovative twists and fusion flavors, we’ve got the ultimate guide to satisfy your cravings. Whether you’re a foodie, a busy professional, or just looking for new ideas to impress your friends and family, these recipes are sure to delight.
Get ready to indulge in:
Classic Ecuadorian Llapingachos with Peanut Sauce
Cheesy Stuffed Llapingachos with Avocado Salsa
Spicy Llapingachos with Chorizo and Fried Egg…
Classic Ecuadorian Llapingachos with Peanut Sauce
A staple dish from the Andean region of Ecuador, llapingachos are crispy fried potato patties served with a rich and creamy peanut sauce. These flavorful bites are perfect as an appetizer or side dish.
Ingredients:
– 4 large potatoes
– 1/2 cup vegetable oil
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1/2 cup peanut butter
– 1/2 cup milk
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Boil the potatoes until tender, then mash and mix with flour, salt, and pepper.
2. Shape into patties and fry in hot oil until golden brown (about 3-4 minutes per side).
3. Drain excess oil on paper towels.
4. In a separate saucepan, combine peanut butter, milk, honey, and salt. Whisk until smooth over medium heat.
5. Serve the llapingachos warm with the peanut sauce for dipping.
Cooking Time: 20-25 minutes
Cheesy Stuffed Llapingachos with Avocado Salsa
Elevate your mealtime with these creamy, cheesy llapingachos stuffed with melted goodness and served with a refreshing avocado salsa.
Ingredients:
– 4-6 llapingachos (Latin-style mashed potato patties)
– 1 cup shredded cheddar cheese
– 1/2 cup cooked ground beef or beans for added flavor
– 1 tablespoon olive oil
– Salt and pepper to taste
– 3 ripe avocados, diced
– 1 lime, juiced
– 1/2 red onion, finely chopped
– Cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Stuff each llapingacho with shredded cheese and cooked ground beef or beans.
3. Place stuffed llapingachos on a baking sheet lined with parchment paper.
4. Drizzle with olive oil, season with salt and pepper.
5. Bake for 15-20 minutes or until cheese is melted and bubbly.
6. Meanwhile, mix diced avocado with lime juice and chopped red onion.
7. Serve baked llapingachos with Avocado Salsa on the side.
Cooking Time: 15-20 minutes
Spicy Llapingachos with Chorizo and Fried Egg
A twist on traditional llapingachos, these crispy potatoes are filled with spicy chorizo and topped with a fried egg. A satisfying breakfast or brunch option.
Ingredients:
– 4 large potatoes
– 1/2 pound chorizo sausage, sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 eggs
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Boil potatoes until slightly tender, then drain and let cool.
3. Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until browned, about 5 minutes. Remove from heat and set aside.
4. Slice cooled potatoes into 1-inch thick rounds.
5. In the same skillet, add diced onion and cook until translucent. Add garlic and cook for an additional minute.
6. Assemble llapingachos by placing a spoonful of chorizo mixture onto each potato round, then top with fried egg (cook in the same skillet).
7. Bake in the preheated oven for 10-12 minutes or until potatoes are crispy.
8. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Llapingachos Burgers with Aji Criollo
Experience the flavors of Peru with this unique twist on traditional burgers, featuring crispy llapingachos (potato pancakes) and a tangy Aji Criollo sauce.
Ingredients:
– 4 llapingachos (recipe below)
– 8 oz ground beef
– 1/2 cup Aji Criollo sauce (recipe below)
– 4 hamburger buns
– Lettuce, tomato, cheese, and any other desired toppings
Llapingachos Recipe:
– 2 large potatoes, peeled and grated
– 1/4 cup all-purpose flour
– 1 egg
– Salt to taste
Mix grated potatoes, flour, egg, and salt. Form into patties. Pan-fry until golden brown.
Aji Criollo Sauce Recipe:
– 1/2 cup Aji Amarillo peppers, seeded and chopped
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– Salt to taste
Blend peppers, mayonnaise, lime juice, and salt. Refrigerate until ready to use.
Assembly and Cooking:
1. Grill or pan-fry the hamburger patties according to your preference.
2. Assemble burgers with cooked patty, llapingachos, Aji Criollo sauce, lettuce, tomato, cheese, and any other desired toppings.
3. Serve immediately and enjoy!
Cooking time: 10-12 minutes for the llapingachos, 5-7 minutes for the hamburger patties.
Sweet Potato Llapingachos with Cilantro Lime Crema
Transform your taco Tuesday into a fiesta with these crispy sweet potato llapingachos topped with a zesty cilantro lime crema. This twist on traditional llapingachos is perfect for a flavorful and healthy meal.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup vegetable oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup cilantro lime crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Cilantro Lime Crema:
– 1 cup Greek yogurt
– 1/4 cup freshly chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes several times with a fork.
3. Bake for 45-50 minutes, or until tender when pierced.
4. Mash sweet potatoes in a bowl.
5. Add vegetable oil, salt, and black pepper; mix well.
6. Heat 1/4 inch of oil in a skillet over medium-high heat.
7. Using a spoon, drop small mounds of the sweet potato mixture into the oil.
8. Flatten slightly with a spatula.
9. Cook for 3-4 minutes on each side or until crispy.
10. Serve with cilantro lime crema and desired toppings.
Cooking Time: 1 hour 15 minutes
Llapingachos Breakfast Hash with Fried Plantains
Start your day off right with this sweet and savory breakfast dish that combines crispy fried plantains with a hearty hash of scrambled eggs, potatoes, and chorizo.
Ingredients:
– 4 large plantains
– 1 lb chorizo sausage, sliced
– 2 large potatoes, peeled and diced
– 6 eggs
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Cooking oil or butter for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the plantains into 1-inch thick rounds.
3. Heat a large skillet over medium-high heat. Fry the plantain slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
4. In a separate pan, cook the chorizo sausage over medium heat until crispy. Remove and set aside.
5. Add the diced potatoes to the same pan and cook until they’re tender, about 10-12 minutes.
6. Scramble the eggs in a bowl and set aside.
7. Combine the cooked potatoes, scrambled eggs, and cooked chorizo sausage in a large mixing bowl.
8. Serve the hash topped with fried plantains, chopped cilantro, salt, and pepper.
Cooking Time: 25-30 minutes
Vegan Llapingachos with Mushroom Gravy
A twist on the traditional Latin American dish, these vegan llapingachos are a flavorful and comforting meal perfect for any occasion. This recipe combines tender mashed potatoes with savory mushroom gravy, all wrapped up in a crispy corn tortilla.
Ingredients:
– 4-6 medium-sized potatoes
– 1/2 cup vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– Salt and pepper to taste
– 4-6 corn tortillas
– Chopped fresh cilantro for garnish
Instructions:
1. Boil the potatoes until tender, then mash with a fork.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Stir in the tomato paste, cumin, salt, and pepper. Cook for an additional minute.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Spoon the mashed potatoes onto the tortillas, followed by a spoonful of mushroom gravy. Serve hot, garnished with cilantro.
Cooking Time: 25-30 minutes
Llapingachos Tacos with Pickled Red Onions
Savor the bold flavors of Peru’s coastal region with these crispy, cheesy Llapingachos tacos, topped with tangy pickled red onions.
Ingredients:
– 1 cup cooked potatoes
– 1/2 cup grated cheese (such as Oaxaca or mozzarella)
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
– 6 corn tortillas
– Vegetable oil for frying
– Salt to taste
– Pickled Red Onions:
+ 1 large red onion, thinly sliced
+ 1/2 cup apple cider vinegar
+ 1/4 cup water
+ 1 tablespoon sugar
+ Salt to taste
Instructions:
1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
2. Using a spoon, drop small amounts of the potato mixture into the oil and fry until golden brown, about 3-4 minutes per side.
3. Drain the Llapingachos on paper towels.
4. Assemble the tacos by placing a few Llapingachos onto a tortilla, followed by a sprinkle of cheese and a spoonful of pickled red onions.
5. Serve immediately, with lime wedges on the side.
Cooking Time: About 20-25 minutes (including pickling time)
Crispy Llapingachos Bites with Chipotle Mayo
Elevate your snack game with these crispy, cheesy bites infused with the smoky heat of chipotle mayo.
Ingredients:
– 1 baguette, cut into 1-inch cubes
– 1/2 cup grated Queso Fresco or Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chipotle Mayo (see below for recipe)
Instructions:
1. Preheat oven to 400°F.
2. Toss baguette cubes with olive oil, salt, and pepper until evenly coated.
3. Bake for 10-12 minutes or until crispy and golden brown.
4. Remove from oven and let cool slightly.
5. In a bowl, mix together cheese, cilantro, and a pinch of salt.
6. Add the warm baguette cubes to the cheese mixture and toss until well coated.
7. Serve with Chipotle Mayo (recipe below) for an added kick.
Chipotle Mayo:
– 1/2 cup mayonnaise
– 2 chipotle peppers in adobo sauce, finely chopped
– Juice of 1 lime
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Llapingachos Stuffed with Pulled Pork
Savor the flavors of Peru with this mouthwatering recipe, where crispy llapingachos meet tender pulled pork.
Ingredients:
– 4-6 llapingachos (Peruvian potato patties)
– 1 lb cooked pulled pork
– 1/2 cup shredded cheddar cheese
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
2. Fry the llapingachos until golden brown, about 3-4 minutes per side. Drain on paper towels.
3. In a separate pan, warm the pulled pork over low heat.
4. Stuff each llapingacho with about 1/4 cup of warmed pulled pork.
5. Top each stuffed potato patty with shredded cheese and a sprinkle of cilantro.
6. Serve immediately and enjoy!
Cooking Time: About 15-20 minutes from start to finish.
Llapingachos Salad with Lime Vinaigrette
This vibrant salad is a twist on traditional llapingachos, featuring crispy fried green plantains, creamy avocado, and tangy lime vinaigrette.
Ingredients:
– 2-3 large green plantains
– 1 ripe avocado, diced
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped fresh cilantro
– Lime Vinaigrette (recipe below)
– Salt and pepper to taste
Lime Vinaigrette:
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Peel the plantains and slice them into 1/4-inch thick rounds.
2. Fry the plantain slices in hot oil until crispy, about 3-5 minutes per side. Drain on paper towels.
3. In a large bowl, combine mixed greens, diced avocado, crumbled cheese, and chopped cilantro.
4. Add the fried plantains to the salad and drizzle with Lime Vinaigrette.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Llapingachos and Eggs Benedict with Hollandaise
A twist on the classic Eggs Benedict, this dish combines crispy llapingachos (Colombian potato patties) with poached eggs and rich Hollandaise sauce.
Ingredients:
– 4 llapingachos
– 4 eggs, poached
– 1/2 cup Hollandaise sauce (see recipe below)
– 4 English muffins, toasted
– Salt and pepper to taste
Hollandaise Sauce:
– 1/2 cup (1 stick) unsalted butter, softened
– 1/2 cup egg yolks
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Toast the English muffins.
2. Cook the llapingachos according to package instructions or recipe.
3. Poach the eggs and set aside.
4. Assemble the dish by placing a toasted English muffin half on each plate, topping with a poached egg, a llapingacho, and spooning Hollandaise sauce over the top.
5. Serve immediately.
Cooking Time: 15-20 minutes
Llapingachos Casserole with Melted Cheese
Savor the flavors of this creamy casserole, a twist on traditional tamales, filled with tender llapingachos (potato and cheese dumplings) smothered in melted cheese.
Ingredients:
– 1 package llapingachos
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded cheese and milk.
3. Add the llapingachos to the cheese mixture and stir until well coated.
4. Transfer the mixture to a 9×13-inch baking dish and dot the top with butter.
5. Bake for 25-30 minutes or until the casserole is hot and the cheese is melted.
6. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Llapingachos Sliders with Mini Arepas
Get ready to experience the fusion of Latin American flavors with these bite-sized Llapingachos Sliders on crispy mini arepas. A perfect combination of creamy, cheesy goodness and crunchy texture in every bite!
Ingredients:
– 1 bag of frozen arepa dough (mini size)
– 1 cup cooked black beans
– 1/2 cup shredded queso fresco or Monterey Jack cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– Salt and pepper to taste
– Optional toppings: sliced avocado, sour cream, diced tomatoes, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw the mini arepa dough according to package instructions.
3. In a pan, heat olive oil over medium heat. Add chopped onion and cook until translucent.
4. In a separate bowl, mix cooked black beans with cheese.
5. Assemble sliders by spreading bean-cheese mixture onto each arepa, followed by a spoonful of the onion mixture.
6. Bake for 10-12 minutes or until arepas are crispy and slightly golden brown.
Cooking Time: 15-20 minutes
Llapingachos Soup with Crispy Potato Croutons
Warm up with this hearty and flavorful Latin-inspired soup, featuring tender llapingachos (stuffed potatoes) in a rich vegetable broth. A sprinkle of crispy potato croutons adds satisfying crunch to each spoonful.
Ingredients:
– 4 large potatoes
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken or vegetable broth
– 1 teaspoon cumin
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2-3 corn tortillas, cut into small pieces (for llapingachos)
– Crispy potato croutons (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake the potato pieces for 20-25 minutes, or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened. Add bell pepper and cook until tender.
4. Add broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Stuff each baked potato with a spoonful of the soup mixture.
6. Serve llapingachos in bowls and top with crispy potato croutons (recipe below).
Crispy Potato Croutons:
– 2 large potatoes, peeled
– 1/4 cup olive oil
– Salt, to taste
1. Cut potatoes into small cubes and soak in cold water for 30 minutes.
2. Drain and pat dry with paper towels.
3. Toss potato cubes with olive oil, salt, and a pinch of pepper.
4. Spread on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until crispy.
Cooking Time: Approximately 45-50 minutes
Llapingachos Pizza with Mozzarella and Aji Pepper
Experience the bold flavors of Peruvian cuisine with this unique pizza recipe, featuring crispy llapingachos (potato patties) topped with melted mozzarella cheese and a spicy kick from ají pepper.
Ingredients:
– 4-6 llapingachos (cooked potato patties)
– 1 cup shredded mozzarella cheese
– 2 ají peppers, sliced
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Place the llapingachos on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the potato patties and sprinkle with salt.
4. Top each llapingacho with shredded mozzarella cheese and sliced ají pepper.
5. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Llapingachos Wraps with Grilled Chicken
A twist on traditional wraps, these Llapingachos Wraps with Grilled Chicken combine the flavors of Latin America with the comfort of a grilled chicken wrap. Perfect for a quick and easy meal or snack.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– 8 Llapingachos (fried green plantains) cut into small pieces
– 4 large flour tortillas
– Shredded lettuce
– Diced tomatoes
– Shredded cheese (Monterey Jack or Cheddar work well)
– Sour cream
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, garlic, and olive oil. Brush the mixture on both sides of the chicken breasts.
3. Grill the chicken for 5-7 minutes per side or until cooked through.
4. Meanwhile, warm the Llapingachos by wrapping them in foil and heating them in the oven at 350°F (175°C) for 5-10 minutes.
5. Assemble the wraps by placing a piece of grilled chicken on each tortilla, followed by some Llapingachos, lettuce, tomatoes, cheese, and sour cream.
Cooking Time: 20-25 minutes
Llapingachos Nachos with Guacamole and Sour Cream
Get ready to delight your taste buds with this indulgent recipe featuring crispy llapingachos (potato pancakes), creamy guacamole, and tangy sour cream. Perfect for a cozy night in or a fun gathering with friends!
Ingredients:
– 4-6 llapingachos (potato pancakes)
– 1 ripe avocado
– 1 lime, juiced
– 2 cloves garlic, minced
– 1/2 red onion, finely chopped
– Salt and pepper to taste
– 8 ounces sour cream
– Optional toppings: diced tomatoes, shredded cheese, jalapeños
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut the llapingachos into desired shapes for serving.
3. In a large bowl, mash the avocado with a fork until mostly smooth.
4. Add lime juice, garlic, and red onion; mix well.
5. Arrange the llapingachos on a baking sheet lined with parchment paper.
6. Spoon the guacamole over the llapingachos, leaving a small border around each piece.
7. Drizzle sour cream over the top of each nacho.
8. Bake for 10-12 minutes or until the cheese is melted and bubbly (if using).
9. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Summary
Get ready to indulge in the delicious world of Llapingachos! This Ecuadorian dish has been transformed into a variety of mouth-watering recipes for every occasion. From classic pairings with peanut sauce to innovative twists like cheesy stuffed llapingachos with avocado salsa, there’s something for everyone. Other creative combinations include spicy chorizo and fried egg, vegan mushroom gravy, and sweet potato llapingachos with cilantro lime crema. Whether you’re in the mood for breakfast, lunch, or dinner, these recipes are sure to satisfy your cravings.
