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Pasteles 01

A home-style Pasteles 01 made with Lean Pork Meat Without Bone, Naranja Agria Juice, Salt, Water, and Lukewarm Milk. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 lb
• 6 tbsp
• 1 tbsp
• 1 cup
• 2 cup
• 2 1/2 tbsp

Method (preview)

1. 1

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

2. 2

   Mix cubes with the sour orange juice.

3. 3

   Add mashed ingredients, chili peppers, cilantro, garlic, oregano and salt to meat.

4. 4

   Add cubed ingredients, cured ham, tomatoes, green pepper and onion and the seeded raisins and mix all together.

5. 5

   Add water to the chick peas and heat rapidly to boiling.

6. 6

   Drain the liquid over the meat mixture.

7. 7

   Remove skins from chick peas and add chick peas to meat.

8. 8

   Add olives and capers, together with the liquid from jar of capers, to mixture.

9. 9

   Wash and drain the achiote seeds.

10. 10

    Heat lard with the achiote seeds and when lard is melted strain out seeds.

11. 11

    Add 6 tablespoons of this melted lard to the meat and put aside the rest to be used in the masas of the pasteles.

12. 12

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

13. 13

    Wash, drain and grate Yautia and bananas and pound all together in a mortar or blend in an electric blender to make a smooth paste.

14. 14

    Stir in luke warm milk gradually. Add the achiote lard and salt, mix well, cover and set aside to make the pasteles.

15. 15

    Use 20 bundles of plantain leaves (parchment cooking paper may be used in place of plantain leaves). They should be long and wide.

16. 16

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

17. 17

    Divide leaves into pieces about 12 inches square.

18. 18

    Wash and clean leaves with a damp cloth.

19. 19

    Place 3 tablespoons of the masa on a leaf and spread it out so thinly that is is almost transparent.

20. 20

    Place 3 tablespoons of the filling in the center of the masa.

21. 21

    Fold the leaf one half over the other to make a top and bottom layer of plantain leaf and enclose the contents in it. fold it over once more.

22. 22

    Fold the right and left ends of the leaf toward the center. wrap in a second leaf place on the diagonal.

23. 23

    Add Pasteles and boil, covered, for 1 hour.

24. 24

    After half an hour turn them over in the water.

25. 25

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