A VARIATION OF A TAMAL, DOUGH BASED OUT OF GREEN PLANTAINS, WRAPPED IN A PLANTAIN LEAF

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Name: PASTEL DE HOJA/ Leaf tamal
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 8
Cuisine: Latin
Ingredients: 1 cup Green plantain finelly grated; 1 cup Taro finelly grated; 1 cup Ñame/ white Yam finelly grated; 1 cup Pumpkin finelly grated; 1 teaspoon Baking soda; 1 tablespoon adobo; 1 teaspoon salt; 1 1/2 tablespoons Milk; 1/2 cup Vegetable oil; 1 tablespoon Achiote paste/or seeds; 16 each plantain leaf cleaned; 1 roll cotton butcher's string for wrapping

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INGREDIENTS

1 cup Green plantain ; finelly grated
1 cup Taro ; finelly grated
1 cup Ñame/ white Yam ; finelly grated
1 cup Pumpkin ; finelly grated
1 teaspoon Baking soda
1 tablespoon adobo
1 teaspoon salt
1 1/2 tablespoons Milk
1/2 cup Vegetable oil
1 tablespoon Achiote paste/or seeds
16 each plantain leaf ; cleaned
1 roll cotton butcher's string ; for wrapping

INSTRUCTIONS

In a large bowl, mix the plantain, taro, white yam and pumpkin previously grated.

Add the salt, adobo and baking soda, mix well.

Add milk, mix until combined and forms a soft dough consistency mixture.

In the mean time, in a medium size sauce pan, at mid low heat, place the oil and achiote, Cook for 5 min. set aside and let cool completely.

To assemble : have the desired filling, dough, plantain leaf and string

Place a plantain leaf on a flat surface, Add approximately 3 full tablespoon of dough, extend the dough with the belly of the spoon creating a rectangle of approximately 8" X 4".

Place approximately 2 tablespoons of filling or guiso in the middle of the extended dough.

Fold the leaf in half, then fold the open edge to secure the filling.

Fold the ends of the leaf toward the center, creating a perfect folded rectangle.

Place a second plantain leaf across the tamal creating a belt to secure the tamal of approximately 3"X8" in size.

Tie with butcher's string, to secure.

Place the pastel the hoja in a steamer for 35 to 40 min.

Place the tamal on a tray, let set for 5 minutes before serving.

NOTES

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PASTEL DE HOJA/ Leaf tamal

1 cup Green plantain finelly grated
1 cup Taro finelly grated
1 cup Ñame/ white Yam finelly grated
1 cup Pumpkin finelly grated
1 teaspoon Baking soda
1 tablespoon adobo
1 teaspoon salt
1 1/2 tablespoons Milk
1/2 cup Vegetable oil
1 tablespoon Achiote paste/or seeds
16 each plantain leaf cleaned
1 roll cotton butcher's string for wrapping

In a large bowl, mix the plantain, taro, white yam and pumpkin previously grated.
Add the salt, adobo and baking soda, mix well.
Add milk, mix until combined and forms a soft dough consistency mixture.
In the mean time, in a medium size sauce pan, at mid low heat, place the oil and achiote, Cook for 5 min. set aside and let cool completely.

To assemble : have the desired filling, dough,  plantain leaf and string
Place a plantain leaf on a flat surface, Add approximately 3 full tablespoon of dough, extend the dough  with the belly of the spoon creating a rectangle of approximately 8" X 4".
Place approximately 2 tablespoons of  filling or guiso in the middle of the extended dough.
Fold the leaf in half, then fold the open edge to secure the filling.
Fold the ends  of the leaf  toward the center, creating a perfect folded rectangle.
Place a second plantain leaf across the tamal creating a belt to secure the tamal of  approximately 3"X8" in size.
Tie with butcher's string, to secure.
Place the pastel the hoja in a steamer for 35 to 40 min.
Place the tamal on a tray, let set for 5 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 8 Servings

Calories: 305
Calories from Fat: 304 (100%)

Amt Per Serving		% DV

	Total Fat 33.8g	45 %
	Saturated Fat 15.3g	77 %
	Monounsaturated Fat 14g
	Polyunsanturated Fat 2.4g
Cholesterol 61.3mg		19 %
Sodium 550.6mg		19 %
Potassium 64.4mg		2 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.4g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 305

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