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1
Start by heating Anato seed oil in pan, cook onions and red peppers until soft and translucent.
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2
Add minced garlic.
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3
Once cooked, pour in tomato juice.
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4
Add chopped cilantro, green olives, and pulled turkey meat.
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5
Simmer on very low heat for 20 min.
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6
Turn off the heat and let your filling cool completely.
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7
Save dried cranberries for the assembly.
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8
Masa:
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9
Using the micro-grater attatchment of a box grater, grate the Yautia, Green Plantains, Yuka and Pumpkin into a large mixing bowl.
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10
The consistency should be that of a loose dough or grits.
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11
Add your salt and anato oil, and mix well.
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12
Cranberry Sauce Escabeche:
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13
Lightly cook the onions in the olive oil, until almost translucent; add peppercorns, olive oil, and bay leaf.
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14
Simmer for about 10 min.
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15
Add 3/4 of the can of the cranberry sauce once cooled, and mix lightly to break down the cranberry a bit.
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16
Let stand for 30 minutes.
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17
Serve chilled or at room temperature on top of the Pasteles.
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18
Assembly:
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19
Cut a piece of parchment paper about 10 inches by 5 inches.
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20
Cut two pieces of banana leaf about 8 inches by 4 inches.
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21
Lay the parchment paper on a flat work surface, so that it looks like a horizontal rectangle.
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22
Place one of the cut banana leafs in the center of the parchment paper.
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23
Brush a few drops of anato oil onto the center of the banana leaf.
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24
This adds color and flavor while preventing the masa (dough) from sticking.
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25
Place about 1 1/2 to 2 spoon fulls of masa onto the oil in the center of the banana leaf.
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26
Flatten and spread out the dough evenly, but do not go over the edge of the leaf.
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27
Place one spoon full of Turkey filling in the center of the dough.
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28
Sprinkle on a small amount of the dried cranberries on top of the filling Place another spoonful of masa (dough) on top of the meat filling.
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29
Spread the masa evenly to cover the filling.
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30
Brush a few drops of achiote oil on one side of the second piece of banana leaf.
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31
Place the leaf, oiled side down, on top of the masa.
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32
Bring the top edge and bottom edge of the parchment paper up so that the edges meet evenly over the top of the pastele.
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33
Fold or roll down the edges, forming a horizontal seam.
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34
Fold up the ends of the parchment paper and flip the wrapped pastele over.
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35
Cut a piece of kitchen string about 20 inches long.
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36
Fold it in half.
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37
Lay the string on your work surface so that the middle of the string is at the top, in an upside down u-shape.
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38
The open ends should be closest to you.
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39
Place the pastele horizontally on top of the string.
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40
Take the two ends of the string, closest to you, and fold them up and over the pastele.
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41
Then tuck the ends under the u-shaped end, farthest away from you.
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42
Without crossing the strings at the top, gently pull the string ends down toward the ends of the pastele.
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43
Flip the pastele and bring the string around the ends of the pastele.
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44
Tie the string in the middle.
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45
Flip the pastele over one last time.
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46
Bring the string around the middle.
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47
Tie the string into a not or bow.
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48
Your wrapped pastele is now ready to cook.
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49
Stack all your pasteles in a tall pot with 2 liters of water and simmer on low heat for 45 min to an hour with a lid.
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50
Remove Pasteles from pot, unwrap, and serve with a spoon full of the Cranberry Escabeche.
