Pastele De Masa

Pastele De Masa


INGREDIENTS:

1/2 CUP VEGETABLE OIL
1 TBSP ANNATTO SEEDS
1 1/2 LB LEAN PORK, CUT INTO 1/4-INCH CUBES
1/4 LB PORK CRACKLINGS OR BACON
3 GARLIC CLOVES, MINCED
1 MEDIUM ONION, CHOPPED
1 GREEN BELL PEPPER, CHOPPED
6 SMALL SWEET GREEN PEPPERS, CHOPPED
2 MEDIUM TOMATOES, CHOPPED
4 LEAVES CULANTRO OR CILANTRILLO, CHOPPED
2 TBSP OREGANO, CHOPPED
1 (16OZ) CAN CHICKPEAS
1/3 CUP PITTED GREEN OLIVES, SLICED INTO THIN ROUNDS
1 TBSP CAPERS
2 CUPS RAISINS
2 LARGE GREEN PLANTAINS
2 GREEN BANANAS
2 LBS YAUTIA
1 CUP BROTH
1 TSP SALT
PLANTAIN LEAVES FOR WRAPPING OR PARCHMENT PAPER STRINGS

PROCEDURE:

ADD OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD THE ANNATTO SEEDS AND HEAT FOR ONE MINUTE TO RELEASE THEIR ORANGE COLOR. REMOVE FROM HEAT AND DRAIN THE OIL INTO A SEPARATE CONTAINER. DISCARD THE SEEDS AND RETURN HALF OF THE OIL TO THE SKILLET. HEAT THE OIL TO MEDIUM-HIGH HEAT AND ADD THE PORK AND BACON. BROWN FOR ABOUT 5 MINUTES, STIRRING OCCASIONALLY. ADD THE GARLIC, ONION, BELL PEPPER, SMALL GREEN PEPPERS, TOMATOES, CULANTRO, AND OREGANO, AND SAUTÉ FOR ANOTHER 5 MINUTES. STIR IN THE CHICKPEAS AND OLIVES (WITH THEIR RESPECTIVE LIQUIDS), CAPERS, AND RAISINS. COVER AND SIMMER OVER LOW-MEDIUM HEAT FOR 40 MINUTES. WHEN DONE, UNCOVER AND ALLOW TO COOL. DRAIN THE BROTH INTO A SEPARATE CONTAINER AND SET ASIDE. MAKE THE DOUGH BY PEELING THE PLANTAINS, BANANAS AND THE YAUTIA. GRATE THEM WITH A FOOD PROCESSOR, SLOWLY ADDING BROTH TO FORM A SMOOTH MASH. IT SHOULD NOT BE RUNNY. TRANSFER THE PURÉE TO A LARGE BOWL. STIR IN THE SALT AND THE REMAINING ANNATTO OIL. PLACE A BANANA LEAF ON A SHEET OF PARCHMENT PAPER. DROP 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. DROP 2 TBSP OF THE FILLING A BIT OFF CENTER. FOLD EACH LONG SIDE AND THEN THE ENDS TOWARD THE CENTER AND TIE WITH A STRING AND FREEZE. TO COOK BOIL ON WATER AT MEDIUM-HIGH HEAT FOR 25-45 MINUTES. SERVE HOT.





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