Prep Time: 3 hours
Cook Time: 1 hour
Total Time: 4 hours
2 pounds diced pork
4 ajíces dulces (small sweet peppers)
1 small onion
2 tablesoons recaito
4 cloves garlic
1 tablespoon adobo
1 tablespoons oregano (dry flakes)
1 bay leaf
4 pounds yautía
6 green bananas
1 tablespoon of salt
40 banana leaves (cut into approx. 10 in X 5 in rectangles)
20 Pieces parchment paper (cut into approx. 8 in X 4 in rectangles)
20 Pieces of kitchen string (Cut into 18 inch. lengths)
PART 1 – MAKE THE STUFFING
1. Brown the pork pieces in a pan.
2. Add the rest of the stuffing ingredients.
3. Cook until the pork is no longer pink inside.
4. Set aside and let cool.
PART 2 – MAKE THE MASA DOUGH
1. In a large bowl, peel and grate the yautía and the green bananas together.
2. Stir in the salt and enough achiote oil to moisten the dough and add a little color. You are now ready to assemble and wrap the pasteles.
PART 3 – WRAP THE PASTELES
1. Set the dough aside and prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line.
2. Follow my step-by-step guide to assembling and wrapping pasteles.
3. Set aside the pasteles you are going to eat right away. You can freeze the rest.
PART 4 – COOK THE PASTELES
1. Bring a stock pot of salted water to a boil. There should be enough water to cover the pasteles.
2. Boil the pasteles for 1 hour.
3. Unwrap the pasteles before serving.
Serves: Makes about 20 pasteles.