Hawaii Local Style Pasteles

By carvalhohm2

Ingredients

• Achiote Oil:
• 1/3 cup achiote seeds
• 1 cup salad oil
• Pork Mixture:
• 1 1/2 pounds pork butt
• 2 cloves garlic, chopped
• 1/2 cup white onions, chopped
• 1/4 cup green onions, minced
• 1/2 cup Chinese parsley (cilantro), chopped
• 1 jar (7 oz.) pimiento, chopped
• 1 teaspoon dried oregano leaves
• 1 can (8 oz.) tomato sauce
• 1 can (8 oz.) pitted black olives, drained
• 2 1/2 teaspoons salt
• 4 Hawaiian chili peppers, seeded and minced
• Banana Mixture:
• 20 medium-sized green Chinese, Bluefield or Williams bananas
• 1 pound potatoes
• 1 roll heavy foil

Details

Servings 20
Adapted from ilovehawaiianfoodrecipes.com

Preparation

Step 1

Achiote Oil:
Add achiote seeds and 1 cup oil in a saucepan. Cook for about 5 to 6 minutes on low heat. You should have a reddish color. Strain achiote oil and discard seeds.

Pork Mixture:
Chop pork into small pieces. In a heated skillet, add 3 tablespoons of achiote oil. Add chopped pork and cook on medium heat until brown. Then add garlic, onions, green onions, parsley, pimientos and oregano. Cook for a few minutes, then turn down heat and simmer for about 8 to 10 minutes. Add tomato sauce, olives, ½ teaspoon salt, and chili peppers; stir well. On low heat, simmer for about an hour. Let cool and set aside.

Banana Mixture:
Soak bananas in hot water for about 15 minutes. Peel bananas and potatoes, then grate in a large bowl. Add 1 teaspoon salt and slowly drizzle 3 tablespoons achiote oil until mixture turns to an orange-reddish color. Mix well and set aside.

Cut foil into twenty 12 x 9-inch pieces.

To make pastele:
Spread about ½ teaspoon of the remaining achiote oil on a piece of foil. Spread ⅓ cup banana mixture over the oil to form a 9 x 6-inch rectangle. Put ¼ cup pork mixture in center of banana mixture. Using a knife, cover pork with banana mixture.

Carefully fold the foil lengthwise around filling, and folding the ends. Here's an example how to wrap your pasteles.
Boil or steam for 1 to 1½ hours.

Place in a large sauce pot; add water to cover. Bring to a boil, lower heat and simmer for 1 to 1½ hours.

You can also use wilted banana leaves or ti leaves and tied with string instead of wrapped foil.