Ono Ono Pork Pasteles 2-pk
100 ti leaves, deboned
6 tablespoons achiote oil (recipe follows)
5 pounds pork butt or steak, in small pieces
2 tablespoons achiote oil
6 cloves garlic, mashed
2 tablespoons oregano
1 tablespoon salt
1-1/2 teaspoons pepper
2 8-ounce cans tomato sauce
1 onion, diced
3 bunches green onions, sliced small (about 3 cups)
4 bunches cilantro, chopped (about 3 cups)
2 6-ounce cans olives, drained
4-6 Hawaiian chile peppers, mashed
Banana Mixture (Masa):
50 green Chinese, Williams or Bluefield bananas
2 tablespoons salt or to taste
1-1/2 cups achiote oil
To prepare meat: Saute pork in oil, then add garlic, oregano, salt and pepper. Cook until it begins to fry. Add tomato sauce and cook 10 more minutes. Add onion and cilantro and simmer 45 minutes. Add in olives and peppers ( slowly and taste to be sure it's not too hot). Simmer 15 minutes longer. Adjust seasonings.
To prepare bananas: Peel, dropping each into water to keep from browning. Grate bananas, then add salt. Add achiote oil slowly, until the masa is a rich orange-red color. Mix well. Adjust salt. Set aside.
To prepare ti leaves: Run across an electric grill or the flame of a gas stove to soften, but not burn.
To assemble: Layer two ti leaves, one halfway up the other. Put a spoonful of achiote oil on the leaf, followed by 1/2 cup of masa and spread with the back of a spoon. Place 2 tablespoons of the meat in the middle of the masa. Fold in the short ends, then the sides, to form an oblong packet. Tie with string. Wrap in foil if mixture leaks out. Pasteles may be frozen at this point.
To cook: Steam or boil the packets for 1-1/2 to 2 hours. Steam frozen pasteles without thawing.
1 cup achiote seeds
2 cups vegetable oil
Simmer seeds in oil until the oil turns a rich red. Strain.
Note: Achiote seeds are available in Asian or Mexican sections of most grocery stores.