20 min






  • 1 Pack of chorizos
  • 8 Cholas potatoes
  • 1/2 Cup oil
  • 1 Long white onion, finely chopped
  • Achiote to taste
  • 1 Vegan cheese fine herbs
  • Get out to taste
  • 1 Tomato
  • 1 Onion paiteña
  • 1 Avocado
  • 1 Creole lettuce
  • Creole chili


  1. Cook the potatoes washed, peeled and cut into halves in a saucepan with boiling water with salt, 8 to 10 minutes, until soft
  2. Heat the oil and achiote to medium heat, add the onion and prepare a refried.
  3. Puree with potatoes, add onion and salt refried. Mix well
  4. Form small balls with the potato mixture, make a hole in the middle of each ball and fill it with cubes of vegan cheese fine herbs
  5. Brown tortillas in a flat grill or hot frying pan until golden brown on both sides.
  6. Place a jet of oil in a frying pan, remove the plastic wrap, brown the chorizos side and side for about 5 minutes.
  7. To pickle cut the onion into juliennes and diced tomato, add lemon, olive oil, salt and coriander.
  8. Serve the llapingachos in a lettuce bed with chorizo, pickle, avocado slashes and aji.

Ready, you can enjoy with your family a delicious dish and easy to make at home.


Powered by WhatsApp Chat

× ¿How can we help you?