Caribbean: Pasteles 09 by Recipe Cottage

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	Pasteles 09

		Pasteles 1 1/2 lb pork butt or boneless chicken thighs 1/3 cup achiote seeds (annatto or achuete) 1 cup salad oil 1/2 cup chopped onion 2-3 cloves of garlic, minced 1/4 cup minced green onions 1/2 cup chopped cilantro 1 jar (7oz) chopped pimiento 1 tsp dried oregano 1 can (8oz) tomato sauce 1 can (8oz) pitted black olives, drained 2 1/2 tsp salt 4 Hawaiian red peppers, seeded and minced or peppers of choice (hot red peppers) 20 medium sized Chineses bananas, or 12 to 16 plantains 1 lb potatoes Heavy foil Chop pork or chicken into small pieces. In a small saucepan, combine achiote seeds and oil. Cook over low heat for about 5 minutes or until oil has rich red color; strain and discard seeds. In a saucepan, heat 3 tablespoons of the achiote oil, brown meat. Add onion, garlic, green onions, cilantro, pimiento, and oregeno. Cover and simmer for 10 min. Stir in tomato sauce, olives, 1 1/2 tsp of salt and red peppers. Cook over low heat for 1 hour, cool. Peel bananas and potatoes, grate finely. Combine bananas, potatoes, 3 tablespoons of the achiote oil and remaining 1 tsp salt. Cut foil into 20 - 12 x 9" pieces. To make each pastele, spread about 1/2 tsp of the remaining achiote oil on a piece of foil. Spread 1/3 cup banana mix over the oil to form a 9 x 6 " rectangle. Put 1/4 cup meat mix in center of banana misx. Using a knife, cover meat with banana mix. Carefully fold the foil length around filling, using the "drug store" wrap. Repeat until all foil is used. Place pasteles in a large pot, add water to cover and bring to a boil. Lower heat and cook 1 hour. Makes 20 pasteles Pasteles can be wrapped in wilted banana leaves, ti leaves tied with a string instead of foil.