For the llapingachos
Boil the potatoes until tender
Heat the oil over medium heat add the onion, and achiote, cook until the onions are soft, about 7 minutes.
Drain the potatoes and mash them, mix in the onion and achiote mixture and add salt to taste.
cover the dough and let sit at room temperature for about an hour.
Make small balls with the dough about the size of a golf ball.
Make an indentation in the middle of each ball and fill with the cheese about a tablespoon.
Shape the dough into thick patties and let rest in the refrigerator about 1 hour.
On a hot griddle sprayed with a little oil, cook until browned on each side.
Serve with a fried egg, chorizo or grilled sausage, peanut sauce, tomato curtido, avocado slices and hot sauce.
For the Peanut sauce:
Mix the peanut butter and 1/2 cup of milk until the peanut butter is dissolved.
Heat the oil in a pan and add the onion, achiote, cumin and salt. Cook until the onions are soft about 7 minutes.
Add the peanut butter and milk mixture as well as the remaining milk.
Combine well and simmer for 10 minutes
Add the additonal chopped onion and cilantro.
Serve warm over the llapingachos.
For the Aji Criollo (hot sauce)
Combine all the ingredients except the onions into a blender or food processor
Add in the chopped onions and add salt to taste.
Serve on the side of the llapingachos.