Pasteles #1
1-1/2 lbs. pork butt or boneless chicken thighs
1 c. achiote oil
1/2 c. chopped onion
2 cloves garlic, minced
3 green onions, finely chopped
1/2 c. Chinese parsley, chopped
1 (7-oz.) jar chopped pimiento
1 tsp. dried oregano leaves
1 (8-oz.) can tomato sauce
1 (8-oz.) can pitted olives, drained
2-1/2 tsp. salt
4 Hawaiian chili peppers, seeded and minced
20 med. sized green Chinese bananas
1 lb. potatoes
Heavy duty foil
Chop pork or chicken into small pieces. In a saucepan, heat 3 tablespoons of the achiote oil; brown pork or chicken. Add onion, garlic, green onions, parsley, pimiento, and oregano. Cover and simmer for 10 minutes. Stir in tomato sauce, olives and 11/2 teaspoons of the salt and red peppers. Cook over low heat for 1 hour. Cool. Soak bananas in hot water for 10 minutes. Peel bananas and potatoes; grate finely. Combine bananas, potatoes, 3 tablespoons of the achiote oil, and the remaining 1 teaspoon salt. Cut foil into twenty 12 x 9-inch pieces. To make each pastele, spread about 1/2 teaspoon of the remaining achiote oil on foil. Spread V3 cup banana mixture over oil forming a 9 x 6-inch rectangle. Put 1/4 cup meat mixture in center of banana mixture. With a knife, fold banana mixture over meat mixture on all sides to cover completely. Carefully fold the foil lengthwise around filling, using the "drug store" wrap. Repeat until all foil is used. Place in a saucepot; add salted water to cover. Cook for 1 hour. Makes 20 pasteles.
