PASTEL COLOR FOOD RECIPES

Steps:

• add oil in a large skillet over medium heat. Add the annatto seeds and heat for one minute to release their orange color.
• Remove from heat and drain the oil into a separate container.
• Discard the seeds and return half of the oil to the skillet.
• Return the oil to medium-high heat and add the pork and bacon. Brown for about 5 minutes, stirring occasionally.
• Add the garlic, onion, bell pepper, small green peppers, tomatoes, culantro, and oregano, and sauté for another 5 minutes.
• Stir in the chickpeas and olives (with their respective liquids), capers, and raisins.
• Cover and simmer over low-medium heat for 40 minutes. When done, uncover and allow to cool.
• Drain the broth into a separate container and set aside.
• 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.
• Insert and run a thumb just beneath the cut peel to lift and remove it. Peel the yautia.
• Place plantains, bananas, and yautia into a large bowl of salted cold water to prevent discoloring.
• 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.
• 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.
• Transfer the purée to a large bowl. If you run out of broth, substitute water as needed.
• Stir in the salt and the remaining annatto oil.
• Place a banana leaf on a sheet of parchment paper.
• Drop a scant 1/2 cup of the dough onto the center of the leaf and spread it several inches all around with the back of a spoon.
• Drop 2 tablespoons of the filling a bit off center. Fold each long side and then the ends toward the center.
• Slide the encased leaf toward the long edge of the parchment and wrap again.
• Fold end flaps over.
• Tie two pasteles together, with folded edges facing each other.
• To cook, put a batch (4 to 6 tied bundles) into a large kettle of salted boiling water and cook semicovered at medium-high heat for 30 minutes.
• Turn the bundles over and cook 40 minutes more.
• When done, drain them well, remove the strings and wrappings, and serve hot.

Steps:

• add oil in a large skillet over medium heat. Add the annatto seeds and heat for one minute to release their orange color.
• Remove from heat and drain the oil into a separate container.
• Discard the seeds and return half of the oil to the skillet.
• Return the oil to medium-high heat and add the pork and bacon. Brown for about 5 minutes, stirring occasionally.
• Add the garlic, onion, bell pepper, small green peppers, tomatoes, culantro, and oregano, and sauté for another 5 minutes.
• Stir in the chickpeas and olives (with their respective liquids), capers, and raisins.
• Cover and simmer over low-medium heat for 40 minutes. When done, uncover and allow to cool.
• Drain the broth into a separate container and set aside.
• 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.
• Insert and run a thumb just beneath the cut peel to lift and remove it. Peel the yautia.
• Place plantains, bananas, and yautia into a large bowl of salted cold water to prevent discoloring.
• 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.
• 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.
• Transfer the purée to a large bowl. If you run out of broth, substitute water as needed.
• Stir in the salt and the remaining annatto oil.
• Place a banana leaf on a sheet of parchment paper.
• Drop a scant 1/2 cup of the dough onto the center of the leaf and spread it several inches all around with the back of a spoon.
• Drop 2 tablespoons of the filling a bit off center. Fold each long side and then the ends toward the center.
• Slide the encased leaf toward the long edge of the parchment and wrap again.
• Fold end flaps over.
• Tie two pasteles together, with folded edges facing each other.
• To cook, put a batch (4 to 6 tied bundles) into a large kettle of salted boiling water and cook semicovered at medium-high heat for 30 minutes.
• Turn the bundles over and cook 40 minutes more.
• When done, drain them well, remove the strings and wrappings, and serve hot.