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Mix the orange juice and meat in a large pot. Mince the next 6 ingredients and add. Add the raisens. In a small sauce pot; boil the chick peas with 1 cup of water. Drain chick pea liquid into the meat mixture, then carefully remove the skin off of the chick peas. Add the peas to the meat. Mince the olives and add to the meat. Wash the annatto seeds and drain well, then and the annatto seeds to the lard or oil and heat until the oil is a red color. Drain well and discard the seeds. Add 6 tablespoons of the red oil to the meat mixture; mix the meat mixture well and set aside Peel the yautia and green bananas. Grate them until you have a smooth dough type mixture. Slowly add the warm milk, annatto oil and salt. Mix well and set aside. Place 3 or 4 tablspoons of banana mixture in the center of a 12x12 piece of banana leaf which has been washed. (these leaves can be purchased at most spanish stores and are pre-cut. But if you can not find them, you can use paper, which is also available at the spanish market.) Spread the mixture in the center of the leaf and form a well in the center of the mixture. In the well; place 2 tablespoons of the meat mixture. Carefully fold the dough so the meat mixture is covered over. Then fold the leaf to form a rectangular shape and tie with string. Repeat this until all of the banana mixture has been used. There should be about 36 pasteles. In a very large pot, place 5 liters of water and 3 1/2 tablespoons of salt; allow to boil. Place about 12 pasteles in the boiling water and allow to boil for 1 hour. Stir a least once. Immediatly remove from water once they are cooked.
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