Traditional Pasteles

Pasteles

In Puerto Rico, these wrapped goodies are made in large quantities during the holidays, often with several family members sharing in the tasks of preparation. A food processor or blender makes the job easier.

Ingredients for the filling:1/2 cup lard or vegetable oil1 tablespoon annatto seeds1 1/2 pounds lean pork, cut into 1/4-inch cubes1/4 pound fatback or 4—5 bacon strips, cut into 1/2-inch pieces2—3 cloves garlic, minced1 medium onion, coarsely chopped1 green bell pepper, seeded and coarsely chopped2—3 small sweet green peppers (aj?es dulces), seeded and coarsely chopped (optional) 2 medium tomatoes, seeded and coarsely chopped 4 leaves fresh culantro (or cilantrillo, or both), coarsely chopped2 tablespoons chopped fresh oregano, or 1 tablespoon dried oregano1 16-ounce can chickpeas (reserve the liquid)1/3 cup pitted green olives, sliced into thin rounds, with 1 tablespoon liquid1 tablespoon capers (optional)

Ingredients for the dough:2 large green plantains2—3 green bananas2 pounds yautia (taro root, malanga, dasheen)1 cup broth reserved from cooking the filling1 tablespoon salt
Ingredients for the wrapping:1-pound package frozen or fresh banana leaves cut into 12-inch squares, spines removed20 sheets of parchment paper 12" x 18" (If banana leaves are not available, parchment paper may be used for entire wrapping)String or butcher´s twine
Preparation: To make the filling, 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. Return 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) and the capers. 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 and the bananas, first cutting off the ends and running a knife tip lengthwise along one or more of the ridges. Insert and run a thumb just beneath the cut peel to lift and remove it. Peel the yautia. Place plantains, bananas, and yautia into a large bowl of salted cold water to prevent discoloring. You can grate them using the fine side of a hand grater, or instead, cut into 1/2- to 1-inch pieces for the processor. Fill 1/3 to 1/2 of the food processor or blender container with the cut vegetables, slowly adding broth to form a smooth, porridgelike mash. It should not be runny. Transfer the purée to a large bowl. If you run out of broth, substitute water as needed. Stir in the salt and the remaining annatto oil.

Place a banana leaf on a sheet of parchment. Drop a scant 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 tablespoons of the filling a bit off center. Fold each long side and then the ends toward the center. Slide the encased leaf toward the long edge of the parchment and wrap again. Fold end flaps over. Tie two pasteles together, with folded edges facing each other. To cook, put a batch (4 to 6 tied bundles) into a large kettle of salted boiling water and cook semicovered at medium-high heat for 30 minutes. Turn the bundles over and cook 40 minutes more.
When done, drain them well, remove the strings and wrappings, and serve hot. Makes 16—20 pasteles.