Chickpea and Chorizo Pasteles
- 4 cups peeled and finely grated cassava (about 4 pounds)
- 3 cups peeled and finely grated tanier (yautia) or taro root (about 2 1/2 pounds)
- 3/4 cup Annatto Oil
- 1 cup finely chopped cured Spanish chorizo (about 7 ounces)
- 1 cup cooked chickpeas
- 1/2 cup finely chopped roasted and peeled red pepper
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup olive oil
- 1 tablespoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 15 large fresh or frozen banana leaves, ribs removed, cut into 6-by-7-inch pieces
- Dipping Sauce for Chickpea and Chorizo Pasteles
Place cassava and tanier in separate fine sieve placed over medium bowls. Cover with plastic wrap and refrigerate overnight.
In a large bowl, combine cassava and tanier; discard any accumulated liquid. Stir in annatto oil until evenly colored. Add chorizo, chickpeas, red pepper, cilantro, olive oil, salt, and pepper. Stir to combine. Taste, and adjust seasoning. Set filling aside.
Working with one piece of banana leaf at a time, place over an open flame, shiny-side down, until wilted; set aside.
Place a wilted banana leaf on work surface. Position the lines on the leaf horizontal to edge of work surface. This will make the folding easier. Top with about 2 tablespoons filling. Fold to enclose. Repeat process with remaining banana leaves and filling.
Set a bamboo steamer in a large skillet filled with about 2 inches of water. Bring to a simmer. Fill with enough pasteles to form a single layer. Cover, and steam until filling is heated through, 5 to 7 minutes. Remove pasteles, and cut in half crosswise. Serve with dipping sauce.
SourceMartha Stewart Living Television