Geraldo rivera's pasteles

1 servings

Ingredients

Quantity Ingredient
4 cups Mazola oil
3 ounces Achiote
3 Green plantains; peeled
2 pounds Green bananas; peeled
1 pounds Yautia; peeled
1 pounds Pumpkin; peeled and seeded
1 teaspoon Salt
1 cup Milk
3 pounds Pork; skinned and boned
1 large Green pepper; chopped
2 larges Onions; chopped
3 Garlic cloves; chopped, up to 4
2 smalls Bunc fresh coriander; chopped
3 tablespoons Olives
1 small Pack sweet peppers
1 tablespoon Oregano
1 teaspoon Black pepper
1 teaspoon Salt
2 cans Tomato sauce; (small)
1 cup Water

Directions

1. In a saute pan, heat oil and achiote for a few minutes so oil turns reddish. Strain seeds from oil, discard seeds, save oil.

2. Grate together plantains, green bananas, yautia and pumpkin. Add 1 cup of oil-achiote mixture, milk and salt. Mix dough well.

3. In saute pan, add 1 cup of oil-achiote mixture, greeen pepper, onion, garlic, coriander, olives, black pepper, oregano, sweet peppers, salt and tomato sauce. Add meat and water and cook for ½ hour.

4. Brush oil-achiote on pasteless paper. Spread ½ cup of dough on paper.

Place two tablespoons of filling on left side of dough. Fold about 2 inches from left side of paper. Fold two more times. Then fold about 2 inches from top to bottom. Tie wi th a string, twice centered horizontally, once centered vertically.

Though Geraldo Rivera has his hands plenty full as host of CNBC's "Rivera Live", the veteran-tabloid newsman finds time to chef up delicious meals.

"He's got fifteen jobs," younger brother ( and "Inside Edition's" Senior Correspondent) Craig jokes,"and is looking for another one since he's free from 2 am to 4 am." The Rivera Brothers joined Boni and Ernie to labor over pasteles, a traditional Puerto Rican dish.

© 1996 Lifetime Entertainment Services. All rights reserved.

MC Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

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