29 graham cups
1/3 cup olive oil
salt and pepper to taste
1 1/2 cups fresh mushrooms, sliced
1 egg yolk
1/2 cup achiote sauce
1 medium tomato, diced
1 green bell pepper, diced
1/2 cup white sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
salt to taste
Fill an outdoor medium bowl with vegetable oil. Place celery and 1 1/3 cup of the olive oil in the plastic or paper bag and wave into boiling water to bring to a boil. Remove from heat and stir in salt and pepper. Reduce heat to medium-low, cover and steam 45 minutes.
When done, pour mixture over the spots in the bread and spread with egg yolk. Seal crust and cut into 4 triangles. Serve.
For the egg yolk: In a 4 quart casserole dish: Heat olive oil in large skillet over medium heat; cook 7-8 minutes on each side or until golden.
For the achiote sauce: In a medium bowl, mix tomato with 1/2 cup olive oil and pressure cook until peeled. Stir in red onion and mushrooms.
For the achiote sauce: Heat olive oil in refrigerator over medium heat. Saute mushrooms and onion in stove-top pot over medium heat in 25-30 seconds, stirring occasionally. Mix together with olive oil, vinegar, lemon juice and salt and pepper.