3 ea Chilies, ancho, dried,

-- split lengthwise, -- seeded 1/3 c Annato seed **

1 c Oil, vegetable

Lettuce leaves 2 lg Eggs, hard cooked, sliced

1 ea Corn, ear, shucked,

-- boiled tender, thinly -- sliced through the cob 1/4 c Cilantro (coriander)

-- leaves, chopped Olives, Calamata (garnish) -----POTATO MIXTURE----- 3 lb Potatoes, peeled, cooked,

-- mashed 1 ea Lemon, juice of OR

1 ea Lime, juice of

-----SAUCE----- Salt, coarse 1 c Oil, olive

2 sm Chilies, split lengthwise

-- seeded, and chopped 1 ea Garlic, clove, peeled

1 1/4 c Walnuts (5 ounces)

2 ts Salt

1/2 lb Cheese, feta, Rumanian OR

-- crumbled 1/2 lb Cheese, feta, Greek,

-- crumbled Pepper (to taste)

** Available in Latin American markets Hold each chili with a fork over a gas flame, turning until lightly roasted on all sides. Place the chili in a bowl with 2 cups of warm water, and soak for 20 minutes. Prepare achiote oil by stirring together annato seeds and vegetable oil in a saucepan over medium heat for 2 minutes. Remove from the heat and cool. Oil will keep indefinitely, tightly covered, in a cool place. For Potato Mixture: ÿÿÿÿÿÿ Stir 1/4 cup achiote oil into mashed potatoes (reserve remainder of the oil for another use). Add lime or lemon juice and salt to taste. Set aside. For Sauce: ÿÿÿ Drain ancho chilies, reserving soaking liquid, and place them in a processor with the olive oil, fresh chilies, and garlic. Process until smooth. With the machine running, add 1/2 cup of walnuts, 1/2 cup reserved pepper soaking liquid and 2 tablespoons of salt. Process until smooth. Add half of the crumbled cheese and process until smooth. Transfer to a small bowl. Coarsely chop the remaining walnuts and add them to the mixture with the remaining cheese; salt and pepper to taste. Shape potato mixture into about 2 dozen 1 1/2-inch balls. Arrange them on a bed of lettuce

leaves, spooning a little sauce on top. Garnish with eggs, corn, coriander and olives. Serve at room temperature. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York