- 20
Ingredients
- 40 ti leaves
- 24 green Chinese, Williams, or Bluefield bananas
- Salt to taste
- Achiote Oil
- 4 cups Sofrito (recipe below)
Preparation
Step 1
Remove ribs from ti leaves; wilt leaves. Peel bananas and drop into water to prevent darkening. Finely grate bananas; add salt and enough achiote oil to make a rich red-orange color. Slightly overlap 2 ti leaves; spoon a little achiote oil in the center of the leaves. Spread about 1/2 cup of banana mixture over the oil; place about 3 tablespoons of Sofrito on banana mixture. Fold leaves over the filling to make a rectangular package, about 6 inches in length. Tie securely with string. If desired, wrap in squares of heavy-duty foil. Steam or boil for 1 to 1 1/2 hours.
Makes about 20 pasteles.
Sofrito (Meat Mixture):
2 tablespoons achiote oil
5 lb boneless pork, diced
6 cloves garlic, grated
2 tablespoons dried oregano leaves
Salt and pepper to taste
1 onion, chopped
3 bunches green onions, chopped
2 cans (8 oz size) tomato sauce
4 bunches cilantro (Chinese parsley), chopped
4 to 6 Hawaiian red peppers, crushed
2 cans (6 oz size) pitted ripe olives
In a large saucepot, heat the achiote oil; brown pork. Add garlic, oregano, salt, and pepper; cook for a few minutes. Add remaining ingredients; cover and bring to a boil. Lower heat and cook for about 45 minutes. Makes about 4 cups.