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
1 1/2 tablespoons of filling on top of the banana. Fold the edge of
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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