Llapingachos

Wash and peel the potatoes, then cut into medium chunks. Boil in salted water until tender, about 25 minutes, then drain.

Heat the oil in a skillet over medium heat, add the finely chopped onion and ground annatto. Sauté for about 5 minutes, until the onion is soft and the oil turns a bright golden-orange color.

While the potatoes are still hot, mash them, then add the onion sauté along with its oil, the butter, salt and black pepper. Mix thoroughly until smooth.

Cover the dough with plastic wrap and let it rest at room temperature for at least 1 hour — this is the key trick to keep the patties from falling apart while frying.

With damp hands, shape the dough into balls about the size of a small apple, make a hollow in each, place a piece of cheese (about 20 g) inside, then pinch the edges closed and flatten into a thick patty about 8-9 cm in diameter.

Place the patties on a plate, cover and chill in the refrigerator for 30 minutes so they hold their shape better while frying.

Fry the patties in a hot skillet with a thin layer of oil for 5-6 minutes on each side, until golden-brown, flipping only once.

Serve hot with peanut sauce, a fried egg, avocado slices and, if you like, fried chorizo sausages.