Name: Pasteles De Yuca
Cuisine: International
Ingredients: FILLING; 2 lbs boneless lean pork; 1/4 lb bacon, chopped; 1/4 lb ham, cubed; 1 sazon goya con culantro y achiote; 2 ounces sofrito sauce; 1 small beef bouillon cube; 1/4 teaspoon salt; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon oregano; 1 1/2 cups water; 2 ounces extra virgin olive oil; 28 small green olives, cut in half (stuffed with pimientos); 1 slice red pepper; ACHIOTE; 6 tablespoons achiote seeds (annato); 1 1/2 cups vegetable oil; MASA; 4 lbs yucca root, frozen; 1 cup sofrito sauce; 1 small beef bouillon cube; 2 teaspoons salt; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon oregano; 2 ounces water; WRAPPING; aluminum paper (at least 20 sheets - 12-inch x 17-inch); butcher's string

Ingredients

FILLING

2 lbs boneless lean pork

1/4 lb bacon, chopped

1/4 lb ham, cubed

1 sazon goya con culantro y achiote

2 ounces sofrito sauce

1 small beef bouillon cube

1/4 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Method

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1.
Prepare the achiote oil: In a saucepan, gently simmer the achiote seeds in the oil until the oil turns dark red. Remove from heat. Let cool. Strain the seeds from the oil and discard the seeds. Keep the cooled oil in a covered jar or other container. You can leave it out, or refrigerate it. You will use this oil in the "Masa", in the filling, and for wrapping the pasteles. (on Day 2). Prepare the Masa: Cut the yuca into pieces that you can comfortably handle- about the size of a stick of butter. Carefully cut each piece lengthwise to reveal a woody stalk in the center of the yuca. It's roughly the width of a toothpick, and runs the entire length. Cut it out by making a 'V' cut, and discard- we want our masa to be smooth! Feed the pieces a little at a time into a food processor with grating blade- any stubborn pieces that hang around will be dealt with in the next step. Remove the grated yuca from the processor, switch the grating blade to the regular cutting blade, add the yuca back to the machine and pulse for about 2 - 3 minutes to create a moist, finely grated mixture that is the consistency of grated parmesan cheese- just a little wetter. Place the masa into a strainer that is lined with a cheesecloth. (If you have a very fine strainer, you don't need the cheesecloth). Place the strainer with the masa over a bowl (to let the yuca masa to drip into), then cover with some plastic wrap, and place into the refrigerator until the next day when you are ready to finish the pasteles. Remove the masa from the refigerator. It will have dripped several ounces of its liquid in the bowl- discard the liquid. Prepare the filling: Wash the pork meat with vinegar. Cut the meat into 1/2 inch cubes (about the size of a small broth cube). In a saucepan, use 2 ounces of the achiote oil that you prepared, and simmer the 2 ounces of sofrito in it on low heat for 3 -5 minutes. Add the rest of the filling ingredients (except the last 3 ingredients: the olive oil, the olives and the red

Pasteles De Yuca

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