Pasteles
FILLING
two pounds boneless lean pork meat
six tablespoons sour orange juice.
In a pilón, crush and mix:
4 sweet chili peppers,w/o seeds
2 large cloves garlic, peeled
2 tbsp whole dried oregano
1 tbsp salt
4 fresh culantro leaves
Cut into cubes 1 lb lean cured ham
1 green pepper, seeded]
1 onion, peeled
1 can garbanzos, inc. liquid =1 cup water
24 green olives, stuffed with pimientos,
11/2 tbsp capers
6 tbsp Achiote

Wash and dry pork meat. Cut into very small cupes. Mix meat with sour orange juice. Add the crushed chili peppers, garlic, oregano, culantro leaves and salt.
Add also ham, onion and green pepper. In a sauacepan, bring to a boil everything including garbanzos, and water. Drain the liquid over the meat mixture . Remove skins from chickpeas and add chickpeas to the meat mixture. Add olives and capers. Add ingredients all together, mix well, cover and set in refrigerator until the masa is ready.

MASA
4lbs white yautia, peeled
4 lbs yellow yautia, peeled
15 green bananas , peeled and rinsed in salted water
2 cups lukewarm milk
1 1/4 cups(10 oz) Achiote
2 1/2 tbsp salt

Wash, drain, grate the yautias and bananas. Crush gradually in a pilón the yautias and bananas. Mix in a bowl with lukewarm milk to make a smooth masa paste. Add the achiote and salt, mix well , cover and set aside.

Use twenty bundles of plantain leaves. They should be long and wide. With a knife, remove the central ridge to give greater flexibility to the leaves. Divide leaves into pieces, about 12 inches square. Wash and clean leaves with a damp cloth and pass each piece of leaf through the fire back and forth to "soften" it (the leaf becomes more flexible)...

Place 3 tbsp of the masa on a leaf and spread it out thinly, Place 3tbsp of the filling in the center of the masa Fold the leaf one half over the other to make a top and bottom layer of plantain leaf and enclose the content s in it. Fold it once more. Fold the right and left ends of the leaf toward the center.

Tie the pasteles together in pairs, with a string, placing folded edges facing each other.

In Large pot, bring to a boil 5 qts of water with 3 1/2 tbsps salt. Add 12 pasteles and boil, covered, for one hour. Halfway, turn over pasteles. After the hour, remove pasteles from the water at once. Repeat for the rest of the pasteles.

Arroz Con Dulce
CANDIED COCONUT RICE
(Serves 12)

A- 1 1/2 cups rice

B- 3/4 cup undiluted coconut milk
4 1/4 cups diluted coconut milk
1 1/2 teaspoons salt
3 cinnamon sticks
2 ounces fresh ginger, scrubbed under running water (cut into 6 pieces
about 1 inch long, 1 inch wide and 1/4 inch thick. Crush well.)
6 whole cloves-optional
Pinch of nutmeg-optional

C- 1 1/2 cups either white granulated or brown sugar
1/2 cuup seeded raisins

1- Wash rice and soak in water to cover, generously, for 2 hours.
2- Twenty minutes before soaked rice is ready, proceed as follows: Reserve the 3/4 cup undiluted coconut milk included in B and combine rest of ingredients in B in an 11-inch caldero or heavy kettle. Bring to a boil over high heat. Reduce heat to moderate, coverr and boil for 15 minutes.
3- Drain rice thoroughly and add to caldero. Mix and bring to a boil overmoderate heat. Reduce heat to low and cook unitl rice is completely dry, without stirring.
4- Add ingredients included in C, miix and bring to a boil oover moderate heat. Reduce heat to low and cook for 15 minutes, without stirring.
5- Add reserved 3/4 cup of undiluted coconut milk and mix. Turn heat to moderate and boil about 30 minutes, or until rice dries again. In this cooking period, turn rice over occasionally and scrape bottom of caldero.
6- Remove spices. Spoon rice into a flat serving platter. Allow to cool at room temperature.

Pernil de Cerdo al Horno
(Roasted Leg of Pork)
Prepare meat day before roasting:
1- Remove skin (optional) and excess fat.
2- Weigh meat and jot down its exact weight, since both quantity of seasoning and time required for roasting depends upon its weight.
3- Wash meat rapidly undeer running water, drain and wipe dry with absorbent paper.
4- Place meat in roasting pan, fat side up. Score top of roast in diamonds.
5- Prepare seasonings according to weight of trimmed roast, following recipe for seasoning given below. Season roast and set in refrigerator.

Seasoning for 4 to 5 pound trimmed roast
6 pepercorns (whole black pepper
6 cloves garlic, peeled
1 teaspoon whole dried oregano
1 1/2 tablespoons olive oil
1 1/2 tablespoons vinegar
1 teaspoon salt for each pound of roast
(crush and mix in a mortar)

Seasoning for 8 to 10 pound trimmed roast
10 pepercorns (whole black peppers)
12 cloves garlic, peeled
1 tablespoon whole dried oregano
3 tablespoons olive oil
3 tablespoons vinegar
1 teaspoon salt for each 1 pound of roast (or to taste)
(crush and mix in a mortar)

Roasting:
1- Remove roast from refrigerator 1/2 hour before cooking time.
2- Drain off any liquid that may have seeped from meat and pour liquid over meat before putting it in the oven.
3- Insert meat thermometer carefully into center of meat, without letting it rest against bone or fat.
4- Preheat oven and roast meat 375 degrees F...
aprox. 30 minuter PER Pound ... Thermometer reads 185 degrees
(Note: Pork meat must be thoroughly cooked to the well-done stage.

Gravy:
A- 3 cups liquid
B- 1/4 cup fat / 1/4 cup flour
1- Drain liquid from roasting pan into a glass measuring cup. Fat or drippings from the roast will rise to the surface.
2- Skim off fat, measure 1/4 cup and reserve. (If drippings are scanty, use butter to complete the quantity of fat needed.)
3- Measure liquid. (If liquid does not yield the amount included in A, complete with water.) Pour liquid back into roasting pan and bring to a boil.
4- In a saucepan, stir together slowly the measured fat and flour included in B, carefully smoothing out lumps.
5- Turn heat to moderate, and gradually stir inthe hot liquid, until it boils and thickens. Taste and adjust seasoning.
6- Remove from heat, strain, and serve hot.

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