LOCATION: Recipes >> Caribbean >> Pasteles 05
Pasteles (makes 36)
2 pounds lean pork meat, without bone
6 tablespoons jugo de naranja agria (sour orange juice)
4 sweet chili peppers, seeded
4 fresh culantro leaves
2 large cloves garlic, peeled
2 tablespoons whole dried oregano
1 tablespoon salt
1 pound lean cured ham, finely cubed
1 green pepper, seeded, finely cubed
1 onion peeled, finely cubed
1 1/2 cups seeded raisins
1 can (1 pound) garbanzos (Chick-peas), liquid included
1 cup water
24 olives, stuffed with pimientos, finely chopped
1 1/2 tablespoons capers
6 tablespoons Achiote Coloring (cook anais seed in 1 cup vegetable oil)
Wash and dry pork meat rapidly and cut into very small cubes. Mix
meat cubes with the sour orange juice.
Crush and mix in a mortar the chili peppers, cilantro, garlic,
oregano and salt. Add to meat.
Add ham, green pepper, onion and raisins. Mix together well.
In a saucepan, bring to boil chick peas with liquid and water.
Drain the liquid over the meat mixture. Remove skins from chick-peas
and add chick-peas to the meat mixture.
Add olives and capers.
Add olives, capers and achiote oil, mix well, cover, and set in
regrigerator until the masa is ready.
4 pounds white yautia, peeled
4 pounds yellow yautia, peeled
15 green bananas, peeled and rinsed in salted water
2 cups lukewarm milk
1 1/4 cups (10 ounces) Achiote Coloring
2 1/2 tablespoons salt
Wash, drain and grate the yautias and bananas. Crush gradually in
a mortar yautias and bananas. Mix in a bowl with lukewarm milk to
make a smooth paste. (If using an electric blender, crush gradually
yautias and bananas with lukewarm milk. Set in a bowl.)
Add the Achiote Coloring and salt, mix well, cover, and set aside
to make the pasteles.
Use 20 bundles of plaintain leaves. They should be long and wide.
With a knife, remove the central ridge to give greater flexibility
to the leaves. Divide leaves into pieces, about 12 inches square.
Wash and cleen leaves with a damp cloth.
Place 3 tablespoons of the masa on a leaf and spread it out so
thinly, that it is almost transparent.
Place 3 tablespoons of the filling in the center of the masa.
Fold the leaf one half over the other to make a top and bottom
layer of plaintain leaf and enclose the contents in it. Fold it
over once more.
Fold the right and left ends of the leaf toward the center.
Wrap in a second leaf placed on the diagonal.
Tie the pasteles together, in pairs, with a string, placing folded
edges facing each other.
In a large vessel, bring to a boil 5 quarts water with 3 1/2
tablespoons salt. Add 12 pasteles and boil, covered, for 1 hour.
Halfway, turn over pasteles. When cooking period is finished, remove
pasteles from the water at once. Repeat process with rest of pasteles
Note: Parchment cooking paper may be used in place of plaintain
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