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In Puerto Rico

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Ingredients

Adjust Servings:
1/2 cup lard or 1/2 cup vegetable oil
1 tablespoon annatto seeds
1 1/2 lbs lean pork, cut into 1/4-inch cubes
1/4 lb pork fatback, cut into 1/2-inch pieces or 1/4 lb bacon, strips cut into 1/2-inch pieces
2 - 3 garlic cloves, minced
1 medium onion, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
6 small sweet green peppers, seeded and coarsely chopped (aj?es dulces) (optional)
2 medium tomatoes, seeded and coarsely chopped
4 leaves fresh culantro, coarsely chopped (or cilantrillo, or both)
2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
1 (16 ounce) can chickpeas (reserve the liquid)
1/3 cup pitted green olives, sliced into thin rounds, with 1 tablespoon liquid
1 tablespoon capers (optional)
2 cups raisins

Nutritional information

251.8
Calories
88 g
Calories From Fat
9.8 g
Total Fat
3.5 g
Saturated Fat
31.2 mg
Cholesterol
629.1 mg
Sodium
31.3g
Carbs
3.1 g
Dietary Fiber
15.7 g
Sugars
11.8 g
Protein
2980 g
Serving Size

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In Puerto Rico

Features:
    Cuisine:

    Now she's good....ty for sharing your recipes!!!!

    • 330 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Pasteles,In Puerto Rico, these wrapped goodies are made in large quantities during the holidays, often with several family members sharing in the tasks of preparation. A food processor or blender makes the job easier. There are different versions. This one has a lot of ingredients but it is still very good. You can also stuff them with chicken instead of pork. (Time to make depends on how much help you can get!),Now she’s good….ty for sharing your recipes!!!!,This recipe was absolutly delicious. We enjoyed every second of making them as well as eating them. We shared them with family and friends who cannot wait until we make another batch. Thank you for the great addition to our recipe box. 🙂


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    Steps

    1
    Done

    Add Oil in a Large Skillet Over Medium Heat. Add the Annatto Seeds and Heat For One Minute to Release Their Orange Color.

    2
    Done

    Remove from Heat and Drain the Oil Into a Separate Container.

    3
    Done

    Discard the Seeds and Return Half of the Oil to the Skillet.

    4
    Done

    Return the Oil to Medium-High Heat and Add the Pork and Bacon. Brown For About 5 Minutes, Stirring Occasionally.

    5
    Done

    Add the Garlic, Onion, Bell Pepper, Small Green Peppers, Tomatoes, Culantro, and Oregano, and Saut For Another 5 Minutes.

    6
    Done

    Stir in the Chickpeas and Olives (with Their Respective Liquids), Capers, and Raisins.

    7
    Done

    Cover and Simmer Over Low-Medium Heat For 40 Minutes. When Done, Uncover and Allow to Cool.

    8
    Done

    Drain the Broth Into a Separate Container and Set Aside.

    9
    Done

    Make the Dough by Peeling the Plantains and the Bananas, First Cutting Off the Ends and Running a Knife Tip Lengthwise Along One or More of the Ridges.

    10
    Done

    Insert and Run a Thumb Just Beneath the Cut Peel to Lift and Remove It. Peel the Yautia.

    11
    Done

    Place Plantains, Bananas, and Yautia Into a Large Bowl of Salted Cold Water to Prevent Discoloring.

    12
    Done

    You Can Grate Them Using the Fine Side of a Hand Grater, or Instead, Cut Into 1/2- to 1-Inch Pieces For the Processor.

    13
    Done

    Fill 1/3 to 1/2 of the Food Processor or Blender Container With the Cut Vegetables, Slowly Adding Broth to Form a Smooth, Porridgelike Mash. It Should not Be Runny.

    14
    Done

    Transfer the Pure to a Large Bowl. If You Run Out of Broth, Substitute Water as Needed.

    15
    Done

    Stir in the Salt and the Remaining Annatto Oil.

    Avatar Of Ariel Torres

    Ariel Torres

    Seafood specialist with a deep love for creating ocean-inspired dishes.

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