Pasteles de Yucca

• Meat

  • 2 lbs Pork shoulder, boneless

• Produce

  • 1 14.5 oz can Garbanzos
  • 1/2 tsp Marjoram
  • 1 tsp Onion powder
  • 1 small jar Pimentos
  • 1 tsp Powdered garlic
  • 1/2 cup Raisins

• Canned Goods

  • 1 Beef broth cube, small
  • 1 Beef broth cube

• Condiments

  • 2 tbsp Capers
  • 1/2 cup Sofrito
  • 2 oz Sofrito
  • 1 cup Spanish olives

• Baking & Spices

  • 2 1/4 tsp Salt

• Oils & Vinegars

  • 2 oz Olive oil, Extra Virgin
  • 2 cups Vegetable oil

• Liquids

  • 2 oz Water
  • 1 1/2 cups Water

• Other

  • 6 Tbsp achiote seeds (annatto
  • 3½ - 4 pounds of yucca (also known as cassava

Found on thenoshery.com

Description

Ingredients

• 3½ - 4 pounds of yucca (also known as cassava)
• ½ cup of sofrito
• 1 small beef broth cube
• 2 tsp salt
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp oregano
• 2 oz of water
• 6 Tbsp achiote seeds (annatto)
• 2 cups of vegetable oil
• 2 lbs boneless pork shoulder
• 2 oz of sofrito (4 tbs)
• 1 beef broth cube
• ¼ tsp salt
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp oregano
• 1 ½ cups of water
• 2 oz of extra virgin olive oil
• 1 cup Spanish olives cut in half
• 2 Tbsp capers
• 1 14.5 oz can of garbanzos
• ½ cup raisins
• 1 small jar of pimentos
• Equipment: 12 - 14 oz of banana leaves, wax paper & butchers twine

Directions

• Cut the yucca into 3-4 pieces. The yucca should be milky white, if it has dark lines, its no bueno.
• Score the skin, slip the knife under the skin and pry it away from the yucca.
• Cut the segments in half and expose a small root that runs down the middle of the yucca. Make a V-shaped cut around the root to remove it. Like you would core a pear.
• Using the shredder blade on you food processor or a manual grater, grate the yucca. Place the grated yucca root into the food processor using the blade, run the food processor until the yucca fine and pasty.
• Place the yucca paste in a colander lined with cheese cloth, cover with plastic wrap and place in the refrigerator overnight to drain.
• Heat 1½ - 2 cups of vegetable oil, add 6 tbs of annatto seeds to the oil. Allow the seeds to simmer until the oil reaches a bright red color.
• Strain the seeds from the oil and discard the seeds. Allow the oil to cool and store in a sealed container until ready to use.
• Break a boneless pork shoulder down into ½ inch cubes. Season with garlic powder, oregano, onion powder, and salt.
• In a large skillet heat ¼ cup of achiote oil and 4 tablespoons of sofrito on low heat for 5 minutes. Add pork, beef broth cube and 1 cup of water to the skillet. Bring to a boil, lower heat to a simmer and cover, for 30 minutes. Add garbanzo beans, raisins, capers and olives to the skillet, cover and simmer and additional 15-20 minutes.
• The meat should finish tender but not falling apart and with a saucy gravy. If the sauce is too watery, uncover and bring to a boil to reduce. Drizzle with two tablespoons of olive oil and combine.
• In a skillet simmer ¼ cup of achiote oil and ¾ cup of sofrito for 5 minutes. Add ¼ cup of water, a beef broth cube, salt, onion powder, garlic powder and oregano, simmer for an additional 5 minutes. Add the seasoning to the grated yucca, mix until combined.
• Drizzle ½ cup of achiote oil into the yucca. Mix until well combined and the yucca has an orange color, set aside until ready to use.
• Remove the ridge from the leaves. Cut the banana leaves into 12 x 12-inch squares and wash the banana leaves under warm running water. Place them in a hot oven for 5 minutes or toast them over an open flame, this helps make the leaf more flexible.
• Set up assembly station with yucca mixture, filling, achiote oil, banana leaves, wax paper squares and butchers twine.
• Lay out a square of wax paper and a square of banana leave over it, spread 1 tsp of achiote oil on the banana leaf. Scoop ¼ cup of the yucca mixture onto the banana leave and spread out into a rectangle.
• Place 2 tbs of filling down the center and top with pimentos if you like. Using the banana leaf fold the yucca over the filling.
• Bring the leaf ends together. Fold over twice to create a tight seal. Tuck the ends under, if the banana leaf splits a little dont stress we are going to fold it again in wax paper. Do the same wrap and fold with the wax paper. If you use only wax paper I recommend double wrapping.
• Tie two pasteles together with butchers twine like a present with the folded ends facing each other.
• At this point, you can get ready to boil them right away, or you can freeze them until ready to use. When ready to cook bring a large pot of water to a boil, drop in pasteles and boil for 45 minutes for fresh and 1 hour for frozen.
• Using a pair of tongs pick the pastel out of the water by the string and place on a paper towel. Cut the string and gently unwrap.