Also on these boards
PASTELES CONT.-3 To cooked meat add three boiled, peeled and diced red potatoes. Drain meat mixture and set aside to cool. Next step is to make the masa or outer coating. For a pastele, as you can see from the picture, the banana/yautita mixture is like the corn masa for a tamale and the outer wrapping is a banana leaf, rather than a corn husk. For the masa, peel and cut up 18 green bananas into 2 inch chunks and let them sit in salted water for an hour. See 4th pic to continue.
CHILI RELLENOS CONT.-2 Drop chilies into boiling water long enough to tenderize, Put chili on a fork and turn over fire or heated burner, turning constantly, until skin pops and blisters. Slit sideways length of each pepper and remove all the seeds and veins. Saute first cup of onion in oil and add both meats to brown, and add cumin, salt and pepper and raisins. Stuff the chilies with the meat mixture. Beat eggs with some salt. Remainder of recipe on third pic.
GREEN ENCHILAD CASSERO CONT. Saute 1 chopped onion and garlic in olive oil until wilted, not brown. Add tomatillos, cover and simmer until soft. Add cilantro, salt, and chiles. Puree the ingredients in a blender. Grease dish with olive oil. Layer 1/2 of tortillas, chicken, remaining onion, cheese and sauce. Repeat layer ending with sauce and cheese. Bake at 325 degrees for 1 hour until cheese melted. Serve with sour cream, picante sauce and sprinkle fresh cilantro for color.
BACALAITOS CONT. Soak the codfish for two hours to remove part of the salt. Remove bones and skin and cut into small pieces. Mix flour and baking powder and add the codfish, garlic and water. Mix well and drop by teaspoonful and fry in olive oil, turning them to brown evenly or if you love cholesterol, you can always deep fry them, which is the traditional way to make bacalaitos. Drain on paper towel.
TAMALES CONT.-2 Reserve 2 cups of pork stock. Remove pork and cool and then shred meat. Place corn husks in a large pot and cover with warm water, soak for 3 hours until pliable. Toast 4 ancho chiles in a cast iron skillet, making sure not to burn. Allow to cool and then remove stems and seeds. Blend in blender to make chili paste. Put oil in skillet and on medium heat, sauté 2 minced garlic cloves, 1/2 of the chili paste and 1 teaspoon cumin for 3 to 4 minutes. Continue recipe on pic 3.
PIŇON CONT. Brown pork with chopped ham, capers, and Adobo. When meat is brown, add sofrito and olives and potatoes and warm together for seasoning. In 10" square baking dish, cover bottom with half of the quartered and fried plantains, beat 3 of the eggs and pour over bananas, layer cooked meat, then layer green beans on top of that, beat the other three eggs and pour over the top. Bake at 350 degrees for 15 minutes.