Discover the Flavors of Ecuador: 18 Delicious Llapingachos Recipes to Try
Llapingachos, a traditional Ecuadorian dish, has gained popularity worldwide for its unique combination of flavors and textures. These crispy fried potato patties are typically served with a variety of toppings, from savory sauces to fresh salsas. In this article, we will explore 18 mouthwatering Llapingachos recipes that showcase the versatility of this beloved Ecuadorian dish.
From classic pairings like peanut sauce and avocado salsa, to innovative combinations featuring grilled chicken and tomato salad or vegan mushroom gravy, there’s a Llapingachos recipe for every taste and dietary preference. Whether you’re a foodie looking to explore new flavors or simply searching for inspiration for your next meal, these recipes are sure to delight.
Stay tuned as we delve into the world of Llapingachos and discover the endless possibilities for this beloved Ecuadorian dish.
Classic Ecuadorian Llapingachos with Peanut Sauce
Experience the rich flavors of Ecuador with this beloved dish, a staple at many family gatherings and celebrations.
Ingredients:
– 4-6 large potatoes
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Peanut sauce (see below for recipe)
Peanut Sauce Ingredients:
– 1/2 cup creamy peanut butter
– 1/4 cup heavy cream
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1/4 teaspoon red pepper flakes
Instructions:
1. Boil the potatoes until tender, about 45 minutes.
2. Drain and let cool slightly.
3. Peel the potatoes and smash them using a fork or potato masher to desired thickness.
4. Heat the oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
5. Arrange the smashed potatoes on the skillet, leaving some space between each piece.
6. Cook for about 10-12 minutes, flipping occasionally, until crispy and golden.
7. Serve hot with peanut sauce drizzled on top.
Cooking Time: 1 hour 15 minutes
Cheesy Stuffed Llapingachos with Avocado Salsa
Elevate your snack game with this creamy, cheesy twist on traditional llapingachos.
Ingredients:
– 4 large potatoes, peeled and cooked through
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1/2 cup chopped cilantro
– 1 lime, juiced
– Salt to taste
– Avocado Salsa ingredients (see below)
Instructions:
1. Preheat oven to 375°F.
2. Scoop out a hole in each potato, leaving about 1/4 inch of the shell intact.
3. Stuff each potato with shredded cheese and chopped cilantro.
4. Drizzle lime juice over the filling and season with salt to taste.
5. Place stuffed potatoes on a baking sheet and bake for 15-20 minutes, or until cheese is melted and bubbly.
Avocado Salsa:
– 3 ripe avocados, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Combine all salsa ingredients in a bowl and mix until smooth. Serve with cheesy stuffed llapingachos.
Cooking Time: 15-20 minutes
Llapingachos with Fried Eggs and Chorizo
A classic Spanish dish gets a boost from crispy fried eggs and spicy chorizo.
Ingredients:
– 4 Llapingachos (Spanish-style potato cakes)
– 2 large eggs
– 1/2 cup chorizo, sliced
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Heat a non-stick skillet over medium-high heat.
2. Fry the eggs until the whites are set and yolks are still runny (about 3-4 minutes per side).
3. Meanwhile, cook the chorizo slices in a separate pan until crispy (about 5 minutes).
4. Warm the Llapingachos by wrapping them in foil and heating them in the oven at 350°F (175°C) for about 10 minutes.
5. Assemble the dish by placing a fried egg on top of each Llapingacho, followed by a few slices of chorizo.
Cooking Time: 15-20 minutes
Spicy Llapingachos with Aji Criollo Sauce
These crispy, cheesy llapingachos get a bold boost from the spicy and smoky flavors of aji criollo sauce.
Ingredients:
– 4 large potatoes
– 1/2 cup grated queso fresco or Monterey Jack cheese
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– Aji criollo sauce (recipe below)
Aji Criollo Sauce:
– 1/2 cup aji amarillo peppers, roasted and chopped
– 1/4 cup red wine vinegar
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– Salt, to taste
Instructions:
1. Boil the potatoes until tender. Drain and let cool.
2. Grate the cooled potatoes using a box grater or food processor.
3. In a bowl, combine grated potatoes, cheese, cumin, salt, and a pinch of garlic. Mix well.
4. Heat the oil in a non-stick skillet over medium heat. Using your hands, shape the potato mixture into 6-8 patties. Fry for 4 minutes per side, or until golden brown.
5. Serve the llapingachos with Aji Criollo Sauce (heat sauce to taste).
Cooking Time: 20-25 minutes
Llapingachos with Pickled Red Onions and Queso Fresco
Elevate your taco Tuesday game with these crispy, cheesy llapingachos topped with tangy pickled red onions and creamy queso fresco. This recipe is a flavorful twist on traditional Mexican street food.
Ingredients:
– 4-6 small tomatillos
– 1/2 cup queso fresco, crumbled
– 1/4 cup pickled red onion (see below for recipe)
– Vegetable oil for frying
– Salt, to taste
Pickled Red Onion Recipe:
– 1 large red onion, thinly sliced
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tablespoon sugar
– 1/2 teaspoon salt
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. Roast the tomatillos on a baking sheet for 10-15 minutes, or until charred and soft.
3. Peel off the skins and chop into small pieces.
4. Fry the tomatillo mixture in batches until crispy, about 5-7 minutes per batch.
5. Drain the llapingachos on paper towels and sprinkle with salt.
6. Top each llapingacho with a spoonful of queso fresco, a few slices of pickled red onion, and serve immediately.
Cooking Time: Approximately 30-40 minutes (including roasting time)
Sweet Potato Llapingachos with Cilantro Lime Crema
Sweet Potato Llapingachos with Cilantro Lime Crema Recipe
Discover the delightful fusion of sweet potatoes, crispy tortillas, and zesty crema in this innovative recipe.
Ingredients:
– 3 large sweet potatoes, cooked and mashed
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 8-10 corn tortillas
– Cilantro Lime Crema (see below)
– Optional: shredded cheese, sour cream, or diced avocado for topping
Cilantro Lime Crema:
– 1/2 cup plain Greek yogurt
– 1 tablespoon freshly chopped cilantro
– Juice of 1 lime
– 1 teaspoon honey
– Salt to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine mashed sweet potatoes, flour, and salt.
3. Add vegetable oil and mix until a dough forms.
4. Divide the dough into 8-10 portions and shape each portion into a ball.
5. Flatten each ball between two pieces of parchment paper or lightly floured tortillas to desired thickness.
6. Cook llapingachos in the oven for 15-20 minutes, flipping halfway through.
7. Meanwhile, prepare Cilantro Lime Crema by combining all ingredients in a bowl and mixing until smooth.
8. Serve warm llapingachos with a dollop of Cilantro Lime Crema and desired toppings.
Cooking Time: 30-40 minutes
Llapingachos with Grilled Chicken and Tomato Salad
Llapingachos are a traditional Ecuadorian dish, typically served with cheese or beans. In this recipe, we’ll elevate it by pairing grilled chicken and a fresh tomato salad.
Ingredients:
– 4 llapingachos (Ecuadorian potato pancakes)
– 1 lb boneless, skinless chicken breast
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1/4 cup crumbled queso fresco or feta cheese (for added flavor)
Instructions:
1. Preheat grill to medium-high heat. Season chicken with salt, pepper, and olive oil.
2. Grill chicken for 5-6 minutes per side, or until cooked through.
3. Meanwhile, prepare the tomato salad by mixing diced tomatoes with minced garlic, salt, and pepper.
4. Assemble the llapingachos by placing a grilled chicken breast on top of each pancake, followed by a spoonful of tomato salad.
5. Garnish with crumbled queso fresco or feta cheese, if desired.
Cooking Time: 15-20 minutes
Vegan Llapingachos with Mushroom Gravy
A twist on the traditional Latin American dish, this vegan version uses creamy mashed potatoes and rich mushroom gravy to create a hearty and comforting meal.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch pieces
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mushrooms (such as cremini or shiitake), sliced
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Boil the potatoes until tender, then mash with olive oil, salt, and pepper.
2. In a separate pan, sauté the onion and garlic until softened. Add the mushrooms and cook until they release their moisture and start to brown.
3. Add the vegetable broth, tomato paste, and cumin to the mushroom mixture. Bring to a simmer and cook for 5-7 minutes or until the gravy has thickened.
4. Serve the mashed potatoes with the mushroom gravy spooned over the top. Garnish with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Llapingachos with Shredded Beef and Curtido
A classic Salvadoran dish, Llapingachos are crispy fried tortillas filled with flavorful shredded beef and topped with a tangy curtido. This recipe serves 4-6 people.
Ingredients:
– 8-10 corn tortillas
– 1 pound shredded beef (carne deshecha)
– 1/2 cup curtido ( Salvadoran-style sauerkraut)
– Vegetable oil for frying
– Salt to taste
Instructions:
1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
2. Fry the tortillas, one by one, until they are crispy and golden brown. Flip them halfway through cooking. Drain on paper towels.
3. In a separate pan, cook the shredded beef over medium heat until warmed through. Season with salt to taste.
4. To assemble the Llapingachos, place a few pieces of beef onto a fried tortilla, followed by a spoonful of curtido.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Llapingachos with Fried Plantains and Hogao Sauce
Discover the rich flavors of Ecuadorian cuisine with this recipe for Llapingachos, crispy fried plantains served with a creamy Hogao sauce.
Ingredients:
– 4 ripe plantains
– 1/2 cup vegetable oil
– 1/2 cup grated queso fresco (or feta cheese)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– Salt to taste
– Hogao sauce (see below for recipe)
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. Heat the vegetable oil in a large skillet over medium-high heat. Fry the plantain slices in batches until golden brown, about 3-4 minutes per side.
3. Remove the fried plantains from the oil and place on paper towels to drain excess oil.
4. Sprinkle the queso fresco, cilantro, and lime juice over the fried plantains. Season with salt to taste.
5. Serve with Hogao sauce (recipe below) for a flavorful and satisfying snack.
Hogao Sauce:
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– Salt to taste
Combine all ingredients in a bowl and mix well. Refrigerate until ready to serve.
Cooking Time: 15-20 minutes
Llapingachos with Roasted Corn and Chipotle Mayo
Elevate your street food game with this twist on traditional llapingachos, featuring roasted corn and a spicy chipotle mayo.
Ingredients:
– 4-6 llapingachos (fried or baked potatoes)
– 1 cup roasted corn kernels
– 1/2 cup mayonnaise
– 2 chipotle peppers in adobo sauce, finely chopped
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional: crumbled queso fresco, chopped cilantro, or diced tomatoes for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast corn kernels on a baking sheet for 10-12 minutes, or until slightly caramelized.
2. In a bowl, mix together mayonnaise, chipotle peppers, and lime juice.
3. Warm llapingachos according to package instructions.
4. Assemble by spooning roasted corn onto each llapingacho, followed by a dollop of chipotle mayo.
5. Season with salt and pepper to taste. Garnish with queso fresco, cilantro, or tomatoes, if desired.
Cook Time: 12-15 minutes (roasting corn + warming llapingachos)
Llapingachos with Black Bean Puree and Cotija Cheese
Savor the rich flavors of traditional Mexican cuisine with these tender llapingachos filled with creamy black bean puree and crumbled Cotija cheese.
Ingredients:
– 4-6 medium-sized potatoes
– Vegetable oil for frying
– 1 can black beans, drained and rinsed
– 2 cloves garlic, minced
– 1/2 cup chopped fresh cilantro
– 1 tablespoon lime juice
– Salt to taste
– Cotija cheese, crumbled (about 1/4 cup)
– Optional: sour cream or crema for serving
Instructions:
1. Boil the potatoes until tender, then peel and mash.
2. In a pan, heat vegetable oil over medium-high. Using a spoon, shape mashed potatoes into small patties.
3. Fry the potato patties until golden brown (about 4-5 minutes per side).
4. Drain on paper towels.
5. Mix cooked black beans with minced garlic, chopped cilantro, and lime juice. Season with salt to taste.
6. Stuff each llapingacho with a spoonful of black bean puree.
7. Top with crumbled Cotija cheese.
Cooking Time: 20-25 minutes
Llapingachos with Garlicky Greens and Fried Shallots
These crispy, cheesy llapingachos (Colombian-style potato pancakes) are elevated by the savory combination of garlicky greens and crunchy fried shallots. Perfect as a snack or side dish.
Ingredients:
– 2 large potatoes, peeled
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup grated cheddar cheese (divided)
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 shallots, thinly sliced
– Fresh cilantro leaves for garnish
Instructions:
1. Boil potatoes until tender; drain and mash.
2. In a bowl, combine mashed potatoes, flour, salt, pepper, and 1/4 cup cheese. Mix well.
3. Divide the potato mixture into 6-8 portions. Shape each portion into a patty.
4. Heat olive oil in a non-stick skillet over medium-high heat. Cook llapingachos for 4-5 minutes on each side, until golden brown.
5. Meanwhile, sauté garlic and parsley in a separate pan with a little oil until fragrant.
6. Fry shallots in the same pan until crispy; drain on paper towels.
7. Serve llapingachos hot with garlicky greens and fried shallots on top. Garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Llapingachos with Pulled Pork and Pineapple Salsa
Llapingachos with Pulled Pork and Pineapple Salsa Recipe
Get ready to elevate your taco game with this mouth-watering recipe that combines the tender juiciness of pulled pork with the sweetness of pineapple salsa, all wrapped up in crispy llapingachos. This flavorful dish is perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 cup cooked pulled pork
– 1 cup pineapple chunks
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
– 6-8 llapingachos (or tortillas)
– Optional toppings: cilantro, sour cream, shredded cheese, avocado
Instructions:
1. Preheat oven to 400°F.
2. In a bowl, mix together pulled pork, pineapple chunks, red onion, jalapeño pepper, and lime juice.
3. Warm llapingachos by wrapping them in a damp paper towel and microwaving for 20-30 seconds or grilling them for a few minutes on each side.
4. Assemble the llapingachos with the pulled pork mixture and top with desired toppings.
Cooking Time: Approximately 10-15 minutes
Llapingachos with Scrambled Eggs and Salsa Verde
A twist on the classic breakfast tacos, this recipe combines crispy llapingachos (Panamanian-style potato patties) with fluffy scrambled eggs and a tangy Salsa Verde. Perfect for a weekend brunch or a quick morning meal.
Ingredients:
– 4-6 llapingachos
– 2 large eggs
– Salt and pepper to taste
– 1 tablespoon butter
– 1/4 cup Salsa Verde (see below)
– Optional toppings: diced tomatoes, shredded cheese, cilantro, sour cream
Salsa Verde Recipe:
– 1 cup chopped fresh parsley
– 1 cup chopped fresh oregano
– 2 cloves garlic, minced
– 1 tablespoon red wine vinegar
– Salt and pepper to taste
Instructions:
1. Scramble the eggs in a bowl and set aside.
2. Heat the butter in a non-stick skillet over medium heat.
3. Add the llapingachos and cook for about 5 minutes, until crispy and golden brown.
4. Flip the llapingachos and cook for an additional 3-4 minutes.
5. Assemble the tacos by placing a cooked llapingacho on a plate, topping with scrambled eggs, and spooning Salsa Verde over the top.
6. Add your desired toppings and serve immediately.
Cooking Time: About 15-20 minutes
Llapingachos with Grilled Shrimp and Mango Salsa
Experience the flavors of Mexico and the Caribbean in this unique fusion dish, combining crispy llapingachos (mashed potato patties) with succulent grilled shrimp and a sweet and tangy mango salsa.
Ingredients:
For the Llapingachos:
– 3 large potatoes, cooked and mashed
– 1/4 cup all-purpose flour
– 1 egg, lightly beaten
– 1/4 teaspoon salt
– Vegetable oil for frying
For the Grilled Shrimp:
– 12 large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 lime, juiced
– 1 clove garlic, minced
– Salt and pepper to taste
For the Mango Salsa:
– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Using your hands, shape the mashed potato mixture into patties.
2. Fry the llapingachos for about 4 minutes on each side, or until golden brown and crispy. Drain on paper towels.
3. Preheat grill to medium-high heat. Season the shrimp with lime juice, garlic, salt, and pepper. Grill the shrimp for about 2-3 minutes per side, or until pink and cooked through.
4. Combine mango, red onion, jalapeño, and lime juice in a bowl. Season with salt to taste.
5. Serve the grilled shrimp on top of the llapingachos, topped with mango salsa.
Cooking Time: 15-20 minutes
Llapingachos with Lentil Stew and Fresh Herbs
Savor the comforting fusion of Peruvian potatoes, hearty lentils, and fresh herbs in this flavorful dish. Perfect for a cozy evening meal.
Ingredients:
– 4-6 llapingachos (Peruvian potato cakes)
– 1 cup cooked lentil stew (see recipe below)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Lentil Stew:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice llapingachos in half lengthwise.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic; cook 1 minute.
4. Arrange llapingachos in the skillet, cut side up. Cook 2-3 minutes or until lightly browned.
5. Spoon lentil stew over potatoes, followed by chopped cilantro.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 20-25 minutes
Llapingachos with Roasted Poblano Peppers and Queso Oaxaca
Experience the rich flavors of Mexico with this delightful dish, combining crispy tortillas, roasted poblano peppers, and creamy Oaxacan cheese.
Ingredients:
– 4 large poblano peppers
– 1/2 cup queso Oaxaca, crumbled
– 8-10 corn tortillas
– 1/4 cup vegetable oil
– Salt, to taste
– Optional: chopped onion, cilantro, or lime wedges for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblano peppers by placing them on a baking sheet and drizzling with 2 tablespoons of vegetable oil. Roast for 30-40 minutes, or until charred and slightly blistered.
3. Peel off the skin, remove seeds, and chop peppers into strips.
4. In a large skillet, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble llapingachos by placing a few pieces of roasted poblano pepper onto a warmed tortilla, followed by a sprinkle of crumbled queso Oaxaca. Fold tortillas in half to enclose filling.
6. Serve immediately, garnished with chopped onion, cilantro, or lime wedges if desired.
Cooking Time: 40-50 minutes
Summary
Get ready to indulge in the rich flavors of Ecuadorian cuisine with these 18 delicious Llapingachos recipes! From classic combinations like peanut sauce and chorizo to innovative twists featuring sweet potato, lentils, and more, there’s something for every taste. Whether you’re a fan of spicy Aji Criollo sauce or creamy cilantro lime crema, these mouthwatering dishes are sure to satisfy your cravings. Discover new ways to enjoy the traditional Ecuadorian dish, Llapingachos, with this diverse collection of recipes that blend flavors and ingredients from around the world.