Pasteles de Yuca (Cassava Meat Pie)
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- 5 lbs of cassava (or in the frozen Spanish isle they do sell it already grated)
- Salt 1cdta
- 2 1/2 packets of seasoning with achiote. *
- 1 1/4 cup vegetable oil
- 1 1/2 chicken stock cubes
- 1 1/2 cup warm water
- 1 1/2 cup of water for chicken broth.
- 6 chicken breasts, skin removed and roughly chopped
- Or Pork
- 1 cup Cooking Ham
- 1 can of cooked chickpeas onzs 15 in water and salt
- 1/2 medium onion, chopped
- 3 sweet peppers without seeds.
- 2 tomatoes, chopped
- 1 sheet of oregano
- 1 cooking Pepper
- 2 cloves of garlic
- 1/2 cup tomato sauce
- 1 can pimentos
- 1/4 tsp paprika (Spanish paprika)
- 1 / 8 tsp pepper powder
- 1 / 8 tsp cumin
- 1 / 8 tsp oregano
- 1 / 8 tsp vinegar
- 2 packets of seasoning with achiote
- Vegetable oil 3 onzs
- 2 tsp salt
- 12 stuffed olives cut into wheels.
- 1 cup water
Preparation time 90mins
Cooking time 150mins
1.Shred the Yucca (Careful with the nails) and squeeze thru some cheesecloth to get some of the starch out.
Peel the cassava. Cut along and make the center or heart. In units easier to grate.
To facilitate this process added to the dough 1 ½ cup warm water.
Now add vegetable oil and sazón.to the dough.Mix all ingridients well.
Prepare broth with chicken bouillon cubes and ½ cup water.
In blender put the dough in small amounts with a little chicken broth and refined a little dough. To form a smooth mixture.
Do not make it to liquidy.
This process will leave your body smooth and at the same time better to join dough ingredients.
This is the time to check whether the dough is to your liking. If you have too much salt
for your taste add cassava. Add salt if dull. Remember that the padding will be salt and
water used for cooking also carries salt.
Keep the dough in the refrigerator while preparing filling.
Now prepare the filling.
3.Cut the ham, bacon, and pork meat into very small pieces. Mince the rest of the ingredients
4.In a large saucepan, cook all the meat along with salt, tomato, cilantro, peppers and onion until the meat is tender. (Seasonings to your taste).
5.Once everything is cooked, add the olives, ChickPeas and capers.
6.Cut the banana leaves into APPROIMATELY 10x10 squares and wilt them over low heat on the stove,
7.Wet the center of the leave with annatto oil (achiote for the ricans) and place about 5 or 6 tablespoons of the yucca mix in the center.
8.Using a spoon, form a well in the center of the mixture and place about 2 tablespoons of the meat mixture in the well. Carefully fold the leaf over, in order to cover the meat with yucca on all sides. DO NOT over stuff them. Tie them with cooking twine, 9.Repeat this procedure until all the yucca mixture has been used. You can now freeze or cook them when you are ready.
How to cook the pasteles:
1.In a large, large pot, heat about 4 litres of water and add some salt.
2.Place about 12 pasteles in the water and bring them to a boil.
3.They should cook for about 45-60 minutes.