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Pasteles

1-1/4 pounds yautia (taro root)
3 pounds unripe (green) bananas
3/4 pound potatoes
1 green plantain
2 tablespoons milk
1/4 cup annatto oil, plus extra to grease
the leaves or parchment paper
salt to taste
banana leaves, plantain leaves,
parchment paper, or aluminum foil for
wrapping
traditional pork filling or lobster filling
salted water to boil pasteles

Peel the vegetables and soak them is salted water for 5 minutes.
Drain and grate on the finest side of the grater. Add the milk,
oil, and salt. Let the dough rest for at least 1 hour in the
refrigerator. (It is better if refrigerated overnight.) Brush the
leaves or parchment paper with annatto oil. Spread 1/2 cup of the
dough onto the center of an 8x10-inch wrapper. Place 2 tablespoons
of the filling on the left side of the dough. Fold about 2-1/2
inches from the left side of the wrapper. Fold twice more. Fold
2-1/2 inches from the top and bottom. You should have a rectangle
about 3-1/2 inches wide and 6-1/2 inches long. Tie with butcher's
twine. Bring the water to a boil in a large soup pot. Add the
pasteles and bring to a boil again. Reduce the heat and simmer,
covered, for 45 minutes, turning the pasteles once.


Traditional Pork Filling for Pasteles

1/2 pound boneless pork shoulder, cut into small pieces
adobo to taste
2 tablespoons annatto oil
4 ounces ham, diced
1/2 cup Basic Recaito
8-ounce can tomato sauce
1/4 cup golden raisins
1/3 cup chick-peas
1/2 cup manzanilla olives
6-ounce jar pimientos, drained and chopped
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried oregano
hot sauce to taste
2 tablespoons shredded unsweetened coconut

Season the pork with adobo. Heat the oil in a skillet and saute
the pork and ham for 5 minutes over medium heat. Add the remaining
ingredients. Reduce the heat to medium-low and cook for 25 minutes,
or until the pork is cooked through. Cool to room temperature before
using.

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