Tender potato and masa cakes are filled with a spiced pork mixture and then wrapped in fragrant banana leaves for a dish that's bursting with rich, hearty goodness. Absolutely delicious!

Quick Info

⏱️ 300 min • 🍽️ 24 servings • ⭐ 83%

Tags

[Central & South American] • [Dairy-Free] • [Gluten-Free] • [Appetizers] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein]

Ingredients

• 1 tablespoon pepitas
• 1 tablespoon sesame seeds
• 4 Francese rolls
• 4 medium tomatoes
• 5 tomatillos
• 1 dried pasilla chile, seeded
• 1 dried guajillo chile, seeded
• 2 small onions, divided
• 4 cloves garlic, divided
• 3 pounds pork shoulder, cubed
• Salt, to taste
• 4 cups water
• ¼ teaspoon ground allspice
• 1 pound pork lard
• 1 tablespoon annatto paste
• 5 pounds russet potatoes, boiled and peeled
• 1 pound instant corn masa
• 52 banana leaves, cut into 10 x 12-inch rectangles

Instructions Preview

1. In a medium cast iron skillet over medium-…
2. Add the Francese rolls to the pan and toas…
3. Add the tomatoes, tomatillos, ½ of an onio…

…and 7 more steps

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Recipe by: Matthew Johnson • From: Tasty