Pasteles De Yuca

[ProudRican]

Every year my mother and I make pasteles for my whole family, But this year we would really like to make pasteles de yuca but I am not sure how it is done...If anyone can tell me the recipe for it I would really appreciate it very much...

Besos para me gente

[rreyes1]

4 cups of Yucca, grated
4 tbsp of annatto oil
1/4 cup of milk
1 tsp Salt
1 lb of fresh pork
1 tsp salt
1 Tomato
1 ounce of bacon
1 sprig of Cilantro
1 sweet pepper
4 tbsp of lard
2 tsp of capers
1/4 cup of olives
1 Onion
1 green pepper
2 ounces of ham
1/4 cup of annatto oil.
banana leaves***

Shred the Yucca and squeeze thru some cheesecloth to get some of the starch out. Add the oil and salt, and milk...mixing well to form a smooth mixture.
Cut the ham, bacon, and pork meat into very small pieces. the rest of the ingredients should also be minced.

In a large saucepan, cook the meats along with salt, tomato, cilantro, peppers and onion until the meat is tender. Adjust the seasoning as needed. Once cooked, add the olives and capers.

Cut the banana leaves into 10x10 squares and wilt them over low heat on the stove. Wet the center of the leave with annatto oil and carefully place about 5 or 6 tablespoons of the yucca mixture in the center. Using a spoon, form a well in the center of the mixture and place about 2 tablespoons of the meat mixture in the well. Now carefully fold the leaf over, in order to cover the meat with yucca on all sides. Tie with cooking twine and repeat this procedure until all the yucca mixture has been used.. These can now be frozen or cooked when ready.

To Cook: In a large pot, heat about 4 litres of water with some salt and put about 12 pasteles at a time in the water.. Bring to a boil and cook about 45 minutes. Serve hot.

*** Banana leaves can be purchased at most spanish bodegas.. but if you can't find them anywhere.. you can substitute them with parchment paper.

Bobby
http://comerio.homestead.com

[ProudRican]

Thank you Bobby, you do not know how much I appreciate your help. I was begining to wonder If anyone would know. Much love to you. MUAH!!!!!! y pesos para mi gente

[JaneMas]

Hi, I didn't see any mentioned of adding the broth of the meat to the yuca masa? My experience, if you don't add broth or other liquids to the masa, it becomes very tough after boiling. I like mine soft, so I add the broth. I also add cilatro chopped into tiny pieces, butter and Sazon red coloring to warm milk. No achiote to the masa (too fattening). The only time I do this is when to the banana leaf or aluminum foil, if I am baking the Yuca Pastel and it's only a half of tablespoon of annatto oil. I top it off before wrapping with a roasted red pepper and aceituna. Also I reserve some of the broth for pouring a little over the served dish.