PUERTO RICAN PASTELES RECIPE - (4/5)

Puerto Rican Pasteles Recipe - (4/5) image

Provided by carvalhohm

Number Of Ingredients 15

6 1/2 pounds pork butt or boneless chicken thighs
5 cups achoite oil
2 1/2 cups onion, chopped
10 cloves garlic, minced
15 green onions, finely chopped
2 1/2 cups Chinese parsley, chopped
5 (7-ounce) jars diced pimientos
5 teaspoons dried oregano leaves
8 (8-ounce) cans tomato sauce
12 1/2 teaspoons salt
20 Hawaiian chili peppers, seeded or 3 3/4 teaspoon dried crushed red pepper flakes or 1 1/2 teaspoons ground red pepper
100 medium-sized Chinese green bananas
5 pounds potatoes
200 Hawaiian ti leaves (If unavailable use 200 12x12-inch squares of aluminum foil)
3 (16-ounce) cans pitted olives, drained

Steps:

MEAT MIXTURE: Chop pork or chicken into small pieces. In saucepan, heat 15 tablespoons of achoite oil; brown pork or chicken. Add onion, garlic, green onions, parsley, pimiento, and oregano. Cover and simmer for 10 minutes. Stir in tomato sauce, and 7 1/2 teaspoon salt and red peppers. Cook over low heat for 1 hour. Cool. BANANA MIXTURE: Soak bananas in hot water for 10 minutes. Peel bananas and potatoes; grate finely. Combine bananas, potatoes, 15 tablespoons achoite oil, and remaining 5 teaspoons salt. Lay 2 ti leaves overlapping lengthwise (or foil squares). To make each pastele, spread about 1/2 teaspoon remaining oil on ti leaves (or foil squares). Spread 1/3 cup banana mixture over oil forming about a 9x6 inch rectangle. Put 1/4 cup meat mixture in center of banana mixture. Place 2 olives on meat/banana mixture. With knife, fold banana mixture over meat mixture on all sides to cover meat mixture. Carefully fold and wrap ti leaves (or aluminum foil squares wrapped drugstore style) into rectangle. Tie with sturdy string such as crochet thread. Repeat until all ti leaves (or foil squares) are used. Place in large sauce pot; add salted water to cover. Bring to a boil. Lower heat to simmer and cook for 1 hour.