Pasteles

Description

In puerto rico, these wrapped goodies are made in large quantities during the holidays, often with several family members sharing in the tasks of preparation. A food processor or blender makes the job easier. There are different versions. This one has a lot of ingredients but it is still very good. You can also stuff them with chicken instead of pork. (time to make depends on how much help you can get!)

Ingredients

• Lard
• Annatto Seeds
• Lean Pork
• Pork Fatback
• Garlic Cloves
• Onion
• Green Bell Pepper
• Sweet Green Peppers
• Tomatoes
• Culantro
• Fresh Oregano
• Chickpeas
• Green Olives
• Capers
• Raisins
• Green Plantains
• Green Bananas
• Yautia
• Broth
• Salt
• Banana Leaves
• Parchment Paper
• String

Instructions

1. Add oil in a large skillet over medium heat
2. Add the annatto seeds and heat for one minute to release their orange color
3. Remove from heat and drain the oil into a separate container
4. Discard the seeds and return half of the oil to the skillet
5. Return the oil to medium-high heat and add the pork and bacon
6. Brown for about 5 minutes, stirring occasionally
7. Add the garlic, onion, bell pepper, small green peppers, tomatoes, culantro, and oregano, and saut for another 5 minutes
8. Stir in the chickpeas and olives, capers, and raisins
9. Cover and simmer over low-medium heat for 40 minutes
10. When done, uncover and allow to cool
11. Drain the broth into a separate container and set aside
12. Make the dough by peeling the plantains and the bananas, first cutting off the ends and running a knife
13. Insert and run a thumb just beneath the cut peel to lift and remove it
14. Peel the yautia
15. Place plantains, bananas, and yautia into a large bowl of salted cold water to prevent discoloring
16. You can grate them using the fine side of a hand grater, or instead, cut into 1 / 2- to 1-inch pieces for the processor
17. Fill 1 / 3 to 1 / 2 of the food processor or blender container with the cut vegetables, slowly adding broth to form a smooth, porridgelike mash
18. It should not be runny
19. Transfer the pure to a large bowl
20. If you run out of broth, substitute water as needed
21. Stir in the salt and the remaining annatto oil
22. Place a banana leaf on a sheet of parchment paper
23. Drop a scant 1 / 2 cup of the dough onto the center of the leaf and spread it several inches all around with the back of a spoon
24. Drop 2 tablespoons of the filling a bit off center
25. Fold each long side and then the ends toward the center
26. Slide the encased leaf toward the long edge of the parchment and wrap again
27. Fold end flaps over
28. Tie two pasteles together, with folded edges facing each other
29. To cook, put a batch into a large kettle of salted boiling water and cook semicovered at medium-high heat for 30 minutes
30. Turn the bundles over and cook 40 minutes more
31. When done, drain them well, remove the strings and wrappings, and serve hot