Ingredients Jump to Instructions ↓


  2. makes 36

  3. 2 pounds lean pork meat without bone

  4. 6 tablespoons naranja agria juice (sour orange juice)

  5. 4 sweet chili peppers, seeded

  6. 4 leaves cilantro

  7. 2 large cloves garlic,peeled

  8. 2 tablespoons oregano

  9. 1 tablespoon salt

  10. 1 pound cured ham, cubed

  11. 2 tomatoes, cubed

  12. 1 green pepper, seeded, cubed

  13. 1 onion, peeled, cubed

  14. 1 1/2 cups seeded raisins

  15. 1 pound can of garbanzo beans

  16. 1 cup water

  17. 24 green olives, pitted

  18. 2 tablespoons capers

  19. 4 1/2 tablespoons liquid from jar of capers

  20. 1 pound (2 cups) lard

  21. 1/4 pound achiote seeds

  22. Mash chili peppers, cilantro, garlic, oregano and salt in mortar.

  23. Wash and dry pork rapidly and cut into very small cubes. Mix cubes

  24. with the sour orange juice. Add mashed ingredients, chili peppers,

  25. cilantro, garlic, oregano and salt to meat. Add cubed ingredients,

  26. cured ham, tomatoes, green pepper and onion and the seeded raisins

  27. and mix all together. Add water to the chick peas and heat rapidly

  28. to boiling. Drain the liquid over the meat mixture. Remove skins

  29. from chick peas and add chick peas to meat. Add olives and capers,

  30. together with the liquid from jar of capers, to mixture. Wash and drain the achiote seeds. Heat lard with the achiote seeds and when

  31. lard is melted strain out seeds. Add 6 tablespoons of this melted

  32. lard to the meat and put aside the rest to be used in the masas of

  33. the pasteles. Mix well, cover and set aside until the masa is ready.

  34. Masa

  35. 4 pounds white yautia, pared

  36. large leaved plant. The flesh is usually creamy white or yellow and is similar in flavor and texture to mealy Irish or Idaho potato.

  37. 4 pounds yellow yautia, pared

  38. 15 green bananas, peeled

  39. 2 cups lukewarm milk

  40. achiote lard reserved when filling was made

  41. 2 1/2 tablespoons salt

  42. Wash, drain and grate Yautia and bananas and pound all together in

  43. a mortar or blend in an electric blender to make a smooth paste.

  44. Stir in luke warm milk gradually. Add the achiote lard and salt,

  45. mix well, cover and set aside to make the pasteles.

  46. 20 bundles of plantain leaves

  47. used in place of plantain leaves). They should be long and wide.

  48. With a knife, remove the spines in the center to give greater

  49. flexibility to the leaves. Divide leaves into pieces about 12

  50. inches square. Wash and clean leaves with a damp cloth. Place 3

  51. tablespoons of the masa on a leaf and spread it out so thinly that

  52. is is almost transparent. Place 3 tablespoons of the filling in

  53. the center of the masa. Fold the leaf one half over the other to

  54. make a top and bottom layer of plantain leaf and enclose the contents

  55. in it. fold it over once more. Fold the right and left ends of the

  56. leaf toward the center. wrap in a second leaf place on the diagonal.

  57. Tie the pasteles together in pairs with a string, placing folded

  58. edges facing each other. (You should now have a rectangle with

  59. string going once around the long length and 3 times across so that

  60. 8 fairly even squares outlined with the string.

  61. 12 pasteles,

  62. 5 quarts

  63. water with 3 1/2 tablespoons salt. Add Pasteles and boil, covered,

  64. for 1 hour. After half an hour turn them over in the water. When

  65. cooking period is finished, remove pasteles from the water at once.


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