Pasteles with Yuca and Plantains
Ingredients
- 2 pounds yuca, peeled and coarsely chopped
- 2 pounds green plantains, peeled and coarsely chopped
- 2 pounds yautia, peeled and coarsely chopped
- 2 cups milk
- 1 pound lard
- 1 pound achiote seeds
- 1 tablespoon olive oil, or to taste
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 pounds pork shoulder roast, cut into small cubes
- 1 pound ham, cut into small cubes
- 2 cups garbanzo beans
- 2 (8 ounce) cans tomato sauce
- 1 (5 ounce) jar pitted Spanish olives
- 1 (4 ounce) jar capers
- 3 tablespoons orange juice
- 4 sprigs cilantro, chopped
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 2 cloves garlic, minced
- 24 plantain leaves
- kitchen string
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Instructions
- Combine yuca, green plantains, yautia, and milk in a blender; purée into a thick paste the consistency of oatmeal. Transfer to a large bowl.
- Combine lard and achiote seeds in a large saucepan over medium-low heat; heat until lard is melted and reddish in color, about 5 minutes. Strain out achiote seeds. Mix 1/2 of the lard into yuca paste in the bowl.
- Heat olive oil in a large pot over medium heat. Add onion and green bell pepper; cook and stir until tender, about 5 minutes. Add pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and garlic; cook and stir until pork is no longer pink in the center, 8 to 10 minutes. Remove from heat.
- Mix 2/3 of the remaining lard into pork mixture in the pot.
- Smear each plantain leaf with a small amount of remaining lard. Place a large spoonful of yuca paste in the center of each one; top with a scoop of pork mixture. Fold up the sides of each leaf to enclose filling and create a rectangular pastel.
- Stack 2 pasteles and tie together with kitchen string. Repeat with remaining pasteles.
- Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.
Source
Original recipe: View Original