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. There are different versions. This one has a lot of ingredients but it is still very good. you can also stuff them with chicken instead of pork. (time to make depends on how much help you can get!)!

Steps

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 saut for another 5 minutes.

Stir in the chickpeas and olives , 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 and the bananas , first cutting off the ends and running a knife.

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 disco.

Ingredients

lard, annatto seeds, lean pork, pork fatback, garlic cloves, onion, green bell pepper, sweet green peppers, tomatoes, culantro, fresh oregano, chickpeas, green olives, capers, raisins, green plantains, green bananas, yautia, broth, salt, banana leaves, parchment paper, string