Turkey Pasteles With Cranberry Escabeche

Serves: 6

Lelia Marks

1 January 1970

Based on User reviews:

51

Spice

51

Sweetness

51

Sourness

41

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

20

Whole Black Peppercorns

1 can

Cranberry Sauce

3 tbsps

Seed Oil (anato)

1 large

Onion (diced)

1

Red Pepper (diced)

4 cloves

Garlic (minced)

1 cup

Tomato Juice

1 cup

Cilantro (chopped)

1 cup

Pitted Green Olives

1 cup

Dried Cranberry

1 small

Pumpkin (peeled)

1 tsp

Salt

1 cup

White Vinegar

1 cup

Olive Oil

1

Bay Leaf

Directions:

1

Filling: Start by heating Anato seed oil in pan, cook onions and red peppers until soft and translucent

2

Add minced garlic

3

Once cooked, pour in tomato juice

4

Add chopped cilantro, green olives, and pulled turkey meat

5

Simmer on very low heat for 20 min

6

Turn off the heat and let your filling cool completely

7

Save dried cranberries for the assembly

8

Masa: Using the micro-grater attachment of a box grater, grate the Yautia, Green Plantains, Yuka and Pumpkin into a large mixing bowl

9

The consistency should be that of a loose dough or grits

10

Add your salt and anato oil, and mix well

11

Cranberry Sauce Escabeche: Lightly cook the onions in the olive oil, until almost translucent; add peppercorns, olive oil, and bay leaf

12

Simmer for about 10 min

13

Add 3/4 of the can of the cranberry sauce once cooled, and mix lightly to break down the cranberry a bit

14

Let stand for 30 minutes

15

Serve chilled or at room temperature on top of the Pasteles

16

Assembly: Cut a piece of parchment paper about 10 inches by 5 inches

17

Cut two pieces of banana leaf about 8 inches by 4 inches

18

Lay the parchment paper on a flat work surface, so that it looks like a horizontal rectangle

19

Place one of the cut banana leafs in the center of the parchment paper

20

Brush a few drops of anato oil onto the center of the banana leaf

21

This adds color and flavor while preventing the masa (dough) from sticking

22

Place about 1 1/2 to 2 spoon fulls of masa onto the oil in the center of the banana leaf

23

Flatten and spread out the dough evenly, but do not go over the edge of the leaf

24

Place one spoon full of Turkey filling in the center of the dough

25

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

26

Spread the masa evenly to cover the filling

27

Brush a few drops of achiote oil on one side of the second piece of banana leaf

28

Place the leaf, oiled side down, on top of the masa

29

Bring the top edge and bottom edge of the parchment paper up so that the edges meet evenly over the top of the pastele

30

Fold or roll down the edges, forming a horizontal seam

31

Fold up the ends of the parchment paper and flip the wrapped pastele over

32

Cut a piece of kitchen string about 20 inches long

33

Fold it in half

34

Lay the string on your work surface so that the middle of the string is at the top, in an upside down u-shape

35

The open ends should be closest to you

36

Place the pastele horizontally on top of the string

37

Take the two ends of the string, closest to you, and fold them up and over the pastele

38

Then tuck the ends under the u-shaped end, farthest away from you

39

Without crossing the strings at the top, gently pull the string ends down toward the ends of the pastele

40

Flip the pastele and bring the string around the ends of the pastele

41

Tie the string in the middle

42

Flip the pastele over one last time

43

Bring the string around the middle

44

Tie the string into a not or bow

45

Your wrapped pastele is now ready to cook

46

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

47

Remove Pasteles from pot, unwrap, and serve with a spoon full of the Cranberry Escabeche