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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.


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