Pasteles with Yuca and Plantains

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.

INGRIDIENT

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

DIRECTION

Step: 1

Combine yuca, green plantains, yautia, and milk in a blender; puree into a thick paste the consistency of oatmeal.

Step: 2

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.

Step: 3

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.

Step: 4

Mix 2/3 of the remaining lard into the pork mixture.

Step: 5

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.

Step: 6

Stack 2 pasteles and tie them together with kitchen string. Repeat with remaining pasteles.

Step: 7

Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.

NUTRITION FACT

Per Serving: 417 calories; protein 11.8g; carbohydrates 31.2g; fat 28.2g; cholesterol 45mg; sodium 1118.8mg.

Depriving yourself can lead to lot of eat , late-night snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and got eat , it is much necessary to include some easy foods (or what one may perceive as off limits ). Meaning , if we can be order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the burger and should have just pleased it in the first place."

When it comes to eat on evening , overeating or eating too much of the wrong item of food will make lead to bad habit on sleeping. On the flip side, a daylight food that is not eating to much food than satiating can leave you wanting more and resulting in reaching for an eat bad food late-night snack even closer to bedtime .

1-Dish Taco Bake Author :

2-Step Inside-Out Chicken Pot Pie Author : Campbell's Kitchen

2-Step Skillet Chicken Broccoli Divan Author : Campbell's Kitchen

20-Minute Basil, Chicken & Tomato Rice Author : Uncle Ben's

25-Minute Tunisian Vegetable Couscous Author : girlandagun

5-Ingredient Mexican Casserole Author : Annie Ellis