INGREDIENTS
2
lbs Pork
12 oz
Banana, leaves
3
Bananas, green
1 14.5 ounce can
Garbanzos
1/2 lb
Kabocha pumpkin
3 1/2 tsp
Marjoram
1
small jar Pimentos
2
Plantains
1/2 cup
Spanish olives with pimentos
2
Beef bouillon cube
2 tbsp
Capers
1
Filling
1
Masa
1
Achiote oil
2 cups
Vegetable oil
1/2 cup
Water
1
Butchers twine
1
Pasteles paper or parchment paper
6 tablespoons achiote seeds (annatto)
Assembly
½ cup recaito
2
envelopes Sazon con culantro & achiote
1
envelope Sazon sin achiote
1½ lbs of yautia (taro root), peeled