Pasteles with Yuca and Plantains

Name: Pasteles with Yuca and Plantains
Total time: 138
Yield: 24
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

Recipe by Mfact from allrecipes.com

Dinner 2 Hr. 18 Mins.

Ingredients

24 servings

•

2 pounds yuca, peeled and coarsely chopped
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2 pounds green plantains, peeled and coarsely chopped
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2 pounds yautia, peeled and coarsely chopped
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2 cups milk
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1 pound lard
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1 pound achiote seeds
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1 tablespoon olive oil, or to taste
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1 onion, chopped
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1 green bell pepper, chopped
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2 pounds pork shoulder roast, cut into small cubes
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1 pound ham, cut into small cubes

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2 cups garbanzo beans
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2 (8 ounce) cans tomato sauce
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1 (5 ounce) jar pitted Spanish olives
•

1 (4 ounce) jar capers
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3 tablespoons orange juice
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4 sprigs cilantro, chopped
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2 tablespoons dried oregano
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1 tablespoon salt
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2 cloves garlic, minced
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24 plantain leaves
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kitchen string

Instructions

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.