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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This is a dish my friend elba would make me for christmas every year now that i moved its up to me to make. hard work but well worth it. Ingredients:
stuffing |
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 |
masa dough |
4 pounds yautía |
6 green bananas |
1 tablespoon of salt |
achiote oil |
wrapping |
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) |
Directions:
1. Preparation:
2. PART 1 - MAKE THE STUFFING
3. 1. Brown the pork pieces in a pan.
4. 2. Add the rest of the stuffing ingredients.
5. 3. Cook until the pork is no longer pink inside.
6. 4. Set aside and let cool.
7. PART 2 - MAKE THE MASA DOUGH
8. 1. In a large bowl, peel and grate the yautía and the green bananas together.
9. 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.
10. PART 3 - WRAP THE PASTELES
11. 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.
12. . Set aside the pasteles you are going to eat right away. You can freeze the rest.
13. PART 4 - COOK THE PASTELES
14. 1. Bring a stock pot of salted water to a boil. There should be enough water to cover the pasteles.
15. 2. Boil the pasteles for 1 hour.
16. 3. Unwrap the pasteles before serving.
17. Serves: Makes about 20 pasteles. ..
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