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Pastel Puertorriqueno
Recipe courtesy Alex Garcia

Ingredients
1 red pepper, cut into large dice
1/2 onion, cut into large dice
1 tomato, cut into large dice
1/4 cup olive oil
1 tablespoon tomato paste
1/4 bunch cilantro, chopped
4 garlic cloves, minced
1 pound malanga, cut into large dice
1/2 pound green banana, cut into large dice
1/4 cup milk
1/6 cup cornstarch
Salt and pepper
3 ounces fresh cracked olives
1/8 cup raisins
1 pound high quality smoked ham, diced into medium pieces


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Banana leaves

Directions
Saute peppers, onion, and tomato in olive oil until soft, then add in
tomato paste, cilantro, and garlic to make a sofrito. Cook until soft and caramelized, at least 10
minutes.

In food processor, grind the malanga and bananas with the milk, and then add the sofrito. Continue
to grind until very smooth. Add cornstarch and mix until fully incorporated. Season, to taste, with
salt and pepper.

Cut banana leaves into 4 (8 by 11-inch) pieces. Place a spoonful of this mixture into the middle of
the banana leaf and then divide the olives, raisins, and ham into equal parts and place these on top
of the pasteles. Wrap like an envelope and tie with a string. Boil for 45 minutes.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved