INGREDIENTS

INSTRUCTIONS

In a small saucepan, combine the annatto seeds, aguardiente, and  water
and allow to soak for at least 15 to 20 minutes. Place over  medium
heat and bring to a boil. Reduce the heat and simmer, stirring
occasionally, until the liquid has reduced by about 25 percent, to  3/4
cup. Strain the liquid into a medium mixing bowl and discard the
seeds. Add the grated yucca, cloves, sugar, cayenne, and raisins. Mix
together well and set aside. Heat a griddle or large cast-iron  skillet
to high heat. Toast the banana leaves for about 3 seconds on  each side
(this will soften and make them easier to handle). Wipe  along the
grain of each leaf with a towel, then cut out and discard  the cords.
Place a leaf on the work surface with the grain running  vertically.
Place 1 1/2 tablespoons of the filling about 2 inches  from the near
edge and lay 3 slices of banana over it. Place another  the leaf over
the filling to cover. Fold both sides of the leaf  toward the center
and roll until you reach the opposite end of the  leaf. Double-wrap
with a second leaf, with the grain running  horizontally. Repeat with
the remaining leaves and filling until all  the chapanas are complete.
Tie each firmly with thin kitchen twine.  Place the chapanas in a
steamer over simmering water and cover with a  few extra banana leaves,
if desired. Cover tightly and steam for  about 2 1/2 hours, maintaining
the water level with hot water as  necessary. Transfer the chapanas to
a rack to cool thoroughly. Remove  the cords, unfold the leaves, and
serve. If desired, refrigerate for  1 to 2 days and bring to room
temperature before serving. This recipe  yields 12 chapanas.  Comments:
Yuca, which is also called cassava, is available fresh and  frozen in
Hispanic markets. Check that there are no hairline cracks  in the
bark-like brown skin when purchasing fresh yuca. Yuca should  be kept
in a cool place outside the refrigerator. If you use some of  it, peel
the rest and store in the refrigerator, in water to cover,  for 1 day,
or freeze, well wrapped, for up to 3 months. To peel,  first scrub and
then cut it in half crosswise. Quarter each section  lengthwise, then
peel away the outside skin with a sharp knife. Rinse  before cooking.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6242 broadcast
04-08-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  04-16-1997  Recipe by:
Susan Feniger and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 578
Calories From Fat: 221
Total Fat: 24.6g
Cholesterol: 0mg
Sodium: 280.9mg
Potassium: 914.3mg
Carbohydrates: 89g
Fiber: 4.1g
Sugar: 24g
Protein: 1.6g