Pasteles *(GOOD)*
By carvalhohm
Ingredients
- Masa:
- 2 tablespoons achoite seeds
- 1 cup oil
- 12 pounds green bananas (approx. 30), peeled and grated
- 2 tablespoons salt
- Filling:
- 5 pounds boneless pork butt, diced in 1/4 inch cubes
- 2 large onions (2 cups), chopped
- 1 cup green onions, chopped
- 2 bunches Chinese parsley (cilantro), chopped (about 2 cups)
- 6 cloves garlic (3 tablespoons), minced
- 1 cup green pepper, chopped
- 1/2 cup pimentos or roasted red peppers, diced
- 16 ounces tomato sauce
- 4 tablespoons soy sauce
- 3 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons dried oregano leaves
- 2 teaspoons cumin
- 1 teaspoon MSG (Accent), optional
- 6 tablespoons hot sauce
- 2 large cans olives
- 1/2 cup achoite oil (reserved from above)
Details
Servings 25
Preparation
Step 1
*+Masa:+*
Heat oil in small saucepan Add achoite seeds and cook over low heat about 5 minutes, stirring occasionally, until oil is a rich orange color. Cool and strain out seeds. Reserve 1/4 cup for filling. Combine the rest of oil (3/4 cup) with bananas and salt. Mix well.
*+Filling:+*
Saute pork until brown about 5 minutes. Add onions, Chinese parsley, garlic and green pepper. Saute until vegetables are soft for a few minutes. Add remaining ingredients except olives. Simmer uncovered for 30 minutes or until pork is tender and cooked.
*+Assembling Pasteles:+*
On a 12x12" piece of foil or 2 ti leaves overlapping, oil center with a little achoite oil. Spread 1/3 cup masa into about a 6x8" rectangle over foil or ti leaves. With slotted spoon, put about 1/4 cup fill in center of masa. Place 2 olive on top of filling. Cover masa over filling to completely encase filling in masa. Wrap foil around masa/filling to form a rectangle and wrap and seal ends of foil or wrap ti leaves around masa/filling to make a rectangle and wrap with cord or thick string (like crochet thread) and tie ends.
Cook pasteles in enough boiling water to cover in a covered pot for 1 hour or until cooked. Remove from water, unwrap and serve or place in freezer bags and put in freezer.
To heat frozen pasteles, place in shallow saute pan with about 1 inch water. Cover and bring to a boil. Heat on low for about 20 minutes. Unwrap and then serve.
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