Name: Pasteles with Yuca and Plantains recipe
Ingredients: 2 pounds yuca, peeled and coarsely chopped;2 pounds green plantains, peeled and coarsely chopped;2 pounds yautia, peeled and coarsely chopped;2 cups milk;1 pound lard;1 pound achiote seeds;1 tablespoon olive oil, or to taste;1 onion, chopped;1 green bell pepper, chopped;2 pounds pork shoulder roast, cut into small cubes;1 pound ham, cut into small cubes;2 cups garbanzo beans;2 (8 ounce) cans tomato sauce;1 (5 ounce) jar pitted Spanish olives;1 (4 ounce) jar capers;3 tablespoons orange juice;4 sprigs cilantro, chopped;2 tablespoons dried oregano;1 tablespoon salt;2 cloves garlic, minced;24 plantain leaves;kitchen string

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Ingredients

2 pounds yuca, peeled and coarsely chopped 2 pounds green plantains, peeled and coarsely chopped 2 pounds yautia, peeled and coarsely chopped 2 cups milk 1 pound lard 1 pound achiote seeds 1 tablespoon olive oil, or to taste 1 onion, chopped 1 green bell pepper, chopped 2 pounds pork shoulder roast, cut into small cubes 1 pound ham, cut into small cubes 2 cups garbanzo beans 2 (8 ounce) cans tomato sauce 1 (5 ounce) jar pitted Spanish olives 1 (4 ounce) jar capers 3 tablespoons orange juice 4 sprigs cilantro, chopped 2 tablespoons dried oregano 1 tablespoon salt 2 cloves garlic, minced 24 plantain leaves kitchen string

Nutrition Info

416.8 calories carbohydrate: 31.2 g cholesterol: 45 mg fat: 28.2 g fiber: 3 g protein: 11.8 g saturatedFat: 10.5 g servingSize: - sodium: 1118.8 mg sugar: 8.3 g transFat: : - unsaturatedFat: : -

Directions

Combine yuca, green plantains, yautia, and milk in a blender, puree into a thick paste the consistency of oatmeal.
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.
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.
Mix 2/3 of the remaining lard into the pork mixture.
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.
Stack 2 pasteles and tie them together with kitchen string. Repeat with remaining pasteles.
Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.

Recipe Yield

2 dozen

Recipe Note

This is a traditional holiday family meal. This recipe has been in our family for years. It is a Puerto Rican dish. It is customary to make this and give them away to all the people you love.

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