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Ingredients
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2 pounds yuca, peeled and coarsely chopped
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2 pounds green plantains, peeled and coarsely chopped
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2 pounds yautia, peeled and coarsely chopped
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2 cups milk
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1 pound lard
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1 pound achiote seeds
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1 tablespoon olive oil, or to taste
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1 onion, chopped
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1 green bell pepper, chopped
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2 pounds pork shoulder roast, cut into small cubes
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1 pound ham, cut into small cubes
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2 cups garbanzo beans
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2 (8 ounce) cans tomato sauce
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1 (5 ounce) jar pitted Spanish olives
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1 (4 ounce) jar capers
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3 tablespoons orange juice
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4 sprigs cilantro, chopped
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2 tablespoons dried oregano
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1 tablespoon salt
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2 cloves garlic, minced
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24 plantain leaves
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kitchen string
Directions
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Combine yuca, green plantains, yautia, and milk in a blender; puree into a thick paste the consistency of oatmeal.
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Combine lard and achiote seeds in a saucepan over medium-low heat; heat until lard is melted, and reddish in color, about 5 minutes. Strain out achiote seeds. Mix half of the lard into the yuca paste.
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Heat olive oil in a large pot over medium heat. Add onion and green bell pepper; cook and stir until tender, about 5 minutes. Add pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and garlic; cook and stir until pork is no longer pink in the center, 8 to 10 minutes. Remove from heat.
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Mix 2/3 of the remaining lard into the pork mixture.
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Smear each plantain leaf with a small amount of remaining lard. Place a large spoonful of the yuca paste in the center of each one; top with a scoop of the pork mixture. Fold up the sides of each leaf to enclose the filling and create a rectangular pastel.
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Stack 2 pasteles and tie them together with kitchen string. Repeat with remaining pasteles.
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Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.
Nutrition Facts (per serving)
417 | Calories |
28g | Fat |
31g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 417 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 11g | 53% |
Cholesterol 45mg | 15% |
Sodium 1119mg | 49% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 3g | 11% |
Total Sugars 8g | |
Protein 12g | 24% |
Vitamin C 48mg | 54% |
Calcium 93mg | 7% |
Iron 3mg | 16% |
Potassium 588mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.