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Chickpea and Chorizo Pasteles
Recipe Summary
Yield: Makes about 125
Ingredients
Ingredient Checklist
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
Gallery
Chickpea and Chorizo Pasteles
Recipe Summary
Yield: Makes about 125
Gallery
Chickpea and Chorizo Pasteles
Chickpea and Chorizo Pasteles
Chickpea and Chorizo Pasteles
Recipe Summary
Yield: Makes about 125
Recipe Summary
Yield: Makes about 125
Yield: Makes about 125
Makes about 125
Ingredients
Ingredients
- 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
Directions
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.
Reviews
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Reviews
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All Reviews for Chickpea and Chorizo Pasteles
- of Reviews
Reviews:
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All Reviews for Chickpea and Chorizo Pasteles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
