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Pasteles

4 lb pork, very lean
Salt
1/4 cup annatto oil
10 cilantro leaves (recao)
1 tsp oregano
1 red bell pepper - chopped in fine strips
1 md onion, chopped
10 sweet peppers (aji dulce)
6 cloves garlic
2 large tomatoes, chopped
8oz can tomato sauce
24 stuffed Spanish olives
salt and pepper to taste

7 lb white yautia (Spanish root)
4 lb green plantains
1/4 cup annatto oil
3 1/2 tablespoon salt

Store bought Banana leaves (washed)

Wash and pat dry the meat. Chop into very small pieces and season
with the tablespoon of salt. In a large saucepan add the remaing
ingredients (NOT THE DOUGH INGREDIENTS) and cook for about 5 minutes,
then add the meat, bring to a boil, lower heat and simmer for about
30 more minutes or until meat is tender. Peel the yautia and green
plantains. Grate them until you have a smooth dough type mixture.
Slowly add a little of the meat sauce to the dough and mix well.
Add 1/4 cup Annatto oil and the salt to the dough, mix well and
set aside. (dough should be smooth but not to soft.) Brush the leaf
with a little annatto oil and place 6 or 8 tablspoons of the dough
mixture in the center of a 12x12 piece of banana leaf which has
been washed. (these leaves can be purchased at most spanish stores
and are pre-cut. But if you can not find them, you can use parchment
paper, which is also available at the spanish market.) Spread the
mixture in the center of the leaf and form a well in the center of
the mixture. In the well; place 2 tablespoons of the meat mixture.
Carefully fold the dough so the meat mixture is covered over. Then
fold the leaf to form a rectangular shape and tie with string (tight
enough where the mixture won't come out of the pastel). Repeat
this until all of the dough mixture has been used. There should be
about 36 pasteles. In a very large pot, place 5 liters of water
and 3 1/2 tablespoons of salt; allow to boil. Place about 12 pasteles
in the boiling water and allow to boil for about 45 minutes.
Immediately remove from water once they are cooked.

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