Pastelles- Caribbean Style Tamales

Since I've spent the past couple months working on the island inspired foods for a company that I will soon launch, I thought I would post one of my favorite island recipes. These little beauties are called Pastelles, and are a common snack in many of the places I like to spend my time. If you're a fan of Tamales you're going to enjoy making this version.These tasty snacks arrived in the Caribbean islands by way of South America, where banana leaves are used as wrappers instead of corn husks. They are served with a variety of hot sauces depending on which island you happen to be located on, and should be eaten by hand. Should you be able to locate a couple bottles of chilled Caribbean Style Lager, and a white sand beach overlooking the sea you too will enjoy Pastelles the way they should be eaten.

Filling:
1/2 pound ground pork
1 large onion, minced
1 clove garlic, crushed
1 habanero pepper, seeds and stem removed, minced
1 cup diced, peeled yam
1 cup cooked and drained black beans
1 teaspoon thyme
1 tablespoon red wine vinegar
1 teaspoon minced basil
2 tomatoes, killed and chopped
1/4 cup drained capers, chopped
1/4 cup golden raisins
3/4 cup beef broth

dough:
3 cups coarse cornmeal
2 tablespoons vegetable shortening
2 tablespoons vegetable oil
2 teaspoons Kosher salt
23/4 cups boiling water
4 each banana leaves, cut into 18 rectangle shaped 8"x10" inch pieces.

Steps:

To make the filling, sauté the pork in a skillet until browned, breaking it up as it cooks. Add the onion, garlic, and chilies and sauté for an additional couple of minutes. Add all the remaining filling ingredients and bring to a boil.Reduce the heat and simmer uncovered, for 45 minutes. Remove from the heat and cool.

To make the dough, place the cornmeal in a bowl and, using a pastry blender, stir in the oil and salt. Then pour the boiling water into the cornmeal slowly mix to form a smooth dough. Divide the dough into 18 equal portions and form each portion into a ball.

Place a ball of dough in the center of a banana-leaf rectangle and press it out to form a 1/4-inch-thick round. Spread about 2 tablespoons of the filling in the center. Fold half of the leaf over, bringing the cornmeal with it, and flatten into a rectangle. Repeat with the other half of the rectangle so that the dough encloses the meat. Fold up the leaf rectangle to make a package and tie securely with butchers twine.

Bring a large pot of salted water to a rapid boil. Add the packets, reduce the heat, and simmer uncovered, for one half hours. Remove and drain. Snip the strings from the bundles prior to service. Serve with hot sauce.