White masa mix
1. Add bell pepper, cilantro, onion, garlic, and vegetable broth to a blender until well mixed.
2. In a 4-quart pot, heat vegetable shortening.
3. Add seasoned blend and the masa flour, mix well, and cook on medium heat, continuously stirring until thick.
4. Separate one-third of the masa in another 4-quart pot for red masa and reserve remaining in the pan.
5. Cut plantain leaves into quarters.

Red masa seasoning
1. In a 4-quart pot, heat vegetable shortening.
2. Add onion, garlic, bell pepper, and sweat.
3. Add vegetable broth and achiote paste. Bring to a simmer and stir to dissolve paste.
4. Blend mixture in a blender until smooth.
5. Add mixture to reserved white masa and bring to a simmer. Cook until masa thickens and reserve.

Stew toppings
1. Place coconut oil in a 4-quart stock pot until hot. Add onions and garlic, and sauté until brown.
2. Add green olives, potatoes, quinoa, sweet peas, diced tomatoes, and vegetable base, and bring to a simmer.
3. Add capers and garbanzos, and bring to a simmer.
4. Add salt and pepper.
5. Stew until potatoes are tender and reserve.

Krispy yucca fries
1. Slice yucca root into 3/16” sticks.
2. In a deep fat fryer, fry yucca in shortening at 350° F for 2-3 mins or until golden brown, agitating the fries to prevent sticking.
3. Drain from excess oil and place into a metal mixing bowl. Toss with salt and reserve.

Pickled cabbage
1. Place vinegar, water, and sugar in a saucepan. Bring to a boil.
2. Place cabbage, carrots, and onions in a stainless-steel mixing bowl.
3. Pour hot marinade over the vegetable mixture, ensuring that the onions are submerged.
4. Add oregano and mix until fully incorporated.
5. Cover and reserve.

Assembly
1. On a hot griddle, heat up plantain leaf, then place on plate.
2. Top plantain leaf with 1⁄2 cup white masa, ¼ cup red masa, and ¼ cup stew mix.
3. Serve with 4 yucca fries and 1⁄4 cup pickled cabbage. Optional: garnish with cilantro.