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1
In a small saucepan, combine the annatto seeds, aguardiente, and water and allow to soak for at least 15 to 20 minutes.
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2
Place over medium heat and bring to a boil.
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3
Reduce the heat and simmer, stirring occasionally, until the liquid has reduced by about 25 percent, to 3/4 cup.
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4
Strain the liquid into a medium mixing bowl and discard the seeds.
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5
Add the grated yucca, cloves, sugar, cayenne, and raisins.
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6
Mix together well and set aside.
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7
Heat a griddle or large cast-iron skillet to high heat.
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8
Toast the banana leaves for about 3 seconds on each side (this will soften and make them easier to handle).
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9
Wipe along the grain of each leaf with a towel, then cut out and discard the cords.
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10
Place a leaf on the work surface with the grain running vertically.
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11
Place 1 1/2 tablespoons of the filling about 2 inches from the near edge and lay 3 slices of banana over it.
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12
Place another 1 1/2 tablespoons of filling on top of the banana.
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13
Fold the edge of the leaf over the filling to cover.
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14
Fold both sides of the leaf toward the center and roll until you reach the opposite end of the leaf.
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15
Double-wrap with a second leaf, with the grain running horizontally.
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16
Repeat with the remaining leaves and filling until all the chapanas firmly with the thin kitchen twine.
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17
Place them in a steamer over simmering water and cover with a few extra banana leaves, if desired.
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18
Cover tightly and steam for about 2 1/2 hours, maintaining the water level with hot water as necessary.
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19
Transfer the chapanas to a rack to cool thoroughly.
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20
Remove the cords, unfold the leaves, and serve.
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21
If desired, refrigerate for 1 to 2 days and bring to room temperature before serving.
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22
Note: Yuca, which is also called cassava, is available fresh and frozen in Hispanic markets.
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23
Check that there are no hairline cracks in the bark-like brown skin when purchasing fresh yuca.
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24
Yuca should be kept in a cool place outside the refrigerator.
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25
If you use some of it, peel the rest and store in the refrigerator, in water, to cover for 1 day, or freeze, well wrapped, for up to 3 months.
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26
To peel, first scrub and then cut it in half crosswise.
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27
Quarter each section lengthwise, then peel away the outside skin with a sharp knife.
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28
Rinse before cooking.
