Instructions: Remove the stems from the chiles ancho and shake out the seeds. Roast each pepper until toasted. Soak the peppers in warm water for approx 20 min.

Boil potatoes in their skins until tender, approx. 20-30 min. In a food processor, put half the olive oil with the garlic, jalapenos, salt, and anchos (reserve the liquid from the anchos). With the motor running, add half the walnuts with enough of the reserve pepper liquid to make a smooth puree. Add remaining oil, half the cheese, and blend again. Chop remaining walnuts coarsely and crumble remaining cheese. Combine with the puree, add black pepper, and season to taste. Peel potatoes and put them through a ricer. Add the achiote oil, lemon juice, and whip into a smooth puree.

Place lettuce leaves on a serving platter, mound the potatoes in the center and pour the sauce over the top. Sprinkle with coriander, and surround with sliced eggs corn (sliced vertically) and olives.

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