Servings (36 cakes)
Ingredients:
Dough:
7 lbs of white yautia
4 lbs green plantains
¼ achiote oil
3 ½ tsp salt
Washed plantain or banana leaves
Cooking thread
Stuffing:
4 lbs pork meat
¼ cup achiote oil
10 recao leaves
1 tsp oregano
1 green bell pepper (chopped)
1 medium onion (chopped)
10 sweet peppers (chopped)
6 garlic cloves
2 tomatoes (chopped)
8 oz tomato sauce
24 Spanish olives
Salt and pepper to taste
Let's cook!
Masa
Peel the yautías and plantains. Guayalos until you have a soft dough. Add a little bit of the meat and some of the achiote oil to the dough and mix well.
Filling
Chop the meat in small pieces and season with salt (reserve). Cook the rest of the ingredients for 5 minutes. Add the meat, bring to a boil and then lower to medium heat, cook for another 20 minutes or until the meat is tender.
To assemble
Dip the guineo leaf (12×12) with achiote oil. In the center put 6 to 8 tablespoons of the dough. In the center of the dough put 2 or 3 spoonfuls of meat. Now fold the sheet carefully, covering the meat dough, to form a rectangle. Tie the pastry with cooking twine. Repeat the procedure until all the dough has been used.
To cook them
In a large pot pour 5 liters of salted water, then when the water is boiling place the cakes and cook for about 45 minutes. Remove them from the water as soon as they are cooked. Peel them, serve them and enjoy your delicious cakes!