a Gala Foundation Production-2009 INGREDIENTS: WRAPPING: 1/2 cup Achiote seeds (for color) 1 cup oil 1 package banana leaves (warmed or at room temperature) MASA: 4lbs fresh yuca, grated** 1 cup milk 2 packets sazon 5 garlic cloves, minced 1 tablespoon salt or Homemade Adobo FILLING: 1 tablespoon oil 1 cup Basic Sofrito 1 cup tomato sauce 1 can sliced pimentos, drained 1 can garbanzos, drained 1/2 cup capers and olives 1 teaspoon adobo 1 teaspoon oregano 1/2 teaspoon ground cumin 1/4 cup cilantro, chopped salt and pepper (to adjust to taste) DIRECTIONS: PREPARE MASA: Combine all masa ingredients in very large bowl or pot and mix thoroughly. Color should be consistent and a light orangy yellow. If making the day before, cover and place in refrigerator. PREPARE FILLING: Heat 1 tablespoon oil in pan. Add sofrito, tomato sauce, oregano, cumin, cilantro, olives and capers. Sautee a minut or two until fragrant. Add chopped chicken or pork and simmer until well done, about 15 minutes. Sometimes I add a cooking spoon of the SAUCE ONLY (make sure to not include any pieces of the filling) to the masa for flavor. ***PREPARE WRAPPING: Simmer 1 cup of oil with 1/2 cup of aciote sees in small saucepan for 3 minutes. When ready, oil should be red in color. Strain oil into small bowl. Discard seeds. Break off about 10 pieces of foil the length of your arm. Cut banana leaves in 10 pieces each just about two inches shorter than the length of your arm. Place one piece of banana leaf on top ...
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