Preparation info
    • Difficulty

      Easy

Appears in
Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

  • About

Ingredients

A

  • 4 pounds white yautía, peeled, (see Glossary)
  • 4 pounds yellow yautía, peeled, (see

Method

  1. Wash, drain, and grate the yautías and bananas. Crush gradually in a mortar yautías and bananas. Mix in a bowl with lukewarm milk to make a smooth paste. (If using an electric blender, crush gradually yautías and bananas with lukewarm milk. Set in a bowl.)
  2. Add the Achiote Coloring and salt, mix well, cover, and set asid