Pasteles *(GOOD)*

Photo by Helen (#1) C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

25

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

25

servings

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)

Directions

*+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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