Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 500 grams of sweet potatoes and cut them into large chunks, then boil them in salted water for 15-20 minutes until very tender.

2. 2

   Drain the sweet potatoes thoroughly, then mash them smoothly and mix with 1/2 teaspoon of annatto powder, 1/4 cup of all-purpose flour, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until a pliable dough forms.

3. 3

   Take small portions of the sweet potato dough, flatten each into a disk in your palm, place approximately 1 tablespoon of crumbled queso fresco in the center, and carefully form them into oval-shaped fritters, sealing the cheese completely inside.

4. 4

   Prepare the ají criollo by finely dicing 1/4 of a red onion, mincing 1/2 of an aji criollo pepper, and chopping 1/4 cup of fresh cilantro, then combine these with 2 tablespoons of fresh lime juice in a small bowl.

5. 5

   Heat 500 milliliters of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 175-180°C (350-360°F).

6. 6

   Carefully flash-fry the sweet potato fritters in batches for 3-4 minutes each, or until they are golden brown and crispy on all sides, ensuring not to overcrowd the pan.

7. 7

   Remove the muchines with a slotted spoon, drain them on a paper towel-lined plate, and serve them immediately alongside the freshly prepared ají criollo.