Pasteles with Yuca and Plantains Recipe

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.