Recipe courtesy of:

2 pound potatoes, peeled
1 tablespoon salt
1 tablespoon achiote (Annatto)
1 cup crumbled cheese
oil for light frying
½ head of lettuce, washed and drained

Ingredients for Peanut Sauce:
¼ cup chopped green onions
1 teaspoon achiote (Anatto)
4 tablespoon peanut butter
1 teaspoon butter
½ teaspoon salt to taste
1 cup milk

Directions for Peanut Sauce:
Blend peanut butter with 1 cup of milk. Simmer onions, butter, annatto stir lightly until get soft, then add peanut butter with milk, salt to the taste. Stir occasionally until thickened (about 10 minutes).

Quarter potatoes.
Boil in salted water until outsides begin to crumble, about 25 minutes.
Drain and mash with achiote until smooth.
Mix with crumbled cheese.
Grab a handful of mashed potato and form into a bowl in your palm.
Place a tablespoon of cheese mixture into bowl.
Seal potato around cheese forming a pancake about 1 inch thick an 3 inches wide.
Repeat with remaining potatoes.
Fry each side until brown and crispy in a lightly oiled skillet.
Shred lettuce.
Serve one llapingacho covered with peanut sauce.

These are typically accompanied by a fried egg, rice, sausage, avocado and tomatoes, onions, fresh lime juice w/ romaine lettuce.

Makes about 10 Llapingachos.