Yapinhacho – (recipe contributed by Robert Baque)

  • Top Sirloin – 1 1/2 lbs, cut in 1/4 inch slices.  (Remember to cut the meat perpendicular to the grain for best results)  Sausage meats are also used in Ecuadorian cooking.
  • White baking potatoes – 5 washed
  • Organic Eggs – 11
  • Head of iceberg lettuce or romaine
  • Crunchy organic Peanut butter – 16 oz jar
  • Fresh Cilantro – chopped 1 tablespoon
  • Fresh Garlic – 2 cloves mashed
  • Organic Soy Sauce – 2 tablespoon
  • Extra virgin organic olive oil – use to cook
  • Water
  • Sea salt
  • Course ground black pepper

In a bowl, mix 1 tablespoon of olive oil, the soy sauce, garlic, salt and pepper (to your taste).  Add the beef, cover it and let marinate at least 5 hours.  Place washed potatoes in a large cooking pot, covered with salted (1/4tsp) water. Let it boil until the potatoes are fully cooked. Mash potatoes, cool and mix with an egg.

Take this mix, form into 10 flat patties. Fry patties in coconut oil until golden brown on both sides.  Next, fry the beef in oil.  While this is frying, boil ½ cup of water along with the cilantro. Add the peanut butter and mix producing a sauce. Keep the sauce warm.  Fry the remaining eggs (10), over easy.

To Serve:  Put enough lettuce cut into 1/4 inch shreds, to cover half the serving plate. Next, layer two potato patties then 2 tablespoons of the peanut butter sauce on each of the patties. On the other half of the plate put two pieces of fried beef and two fried eggs.  (serves 4- 6)

Enjoy it with a cold Cerveza served with a lime wedge.

****recipe supplied by Robert Baque.  The word Yapinhacho is pronounced “yap-in-acho”.  It is an Quechua word used by the Incas and still in use by some Native American Andean tribes.


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