Pasteles with Yuca and Plantains

Name: Pasteles with Yuca and Plantains
Prep time: 55 min
Cook time: 83 min
Total time: 138 min
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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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.

Submitted by Mfact

Published on June 8, 2018

Prep Time:

55 mins

Cook Time:

1 hr 23 mins

Total Time:

2 hrs 18 mins

Servings:

Yield:

2 dozen

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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

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.

Nutrition Facts (per serving)

417	Calories
28g	Fat
31g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 417
% Daily Value *
Total Fat 28g	36%
Saturated Fat 11g	53%
Cholesterol 45mg	15%
Sodium 1119mg	49%
Total Carbohydrate 31g	11%
Dietary Fiber 3g	11%
Total Sugars 8g
Protein 12g	24%
Vitamin C 48mg	54%
Calcium 93mg	7%
Iron 3mg	16%
Potassium 588mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.