4 lb pork – very lean
1/4 cup Annatto oil
10 Cilantro leaves (recao)
1 tsp Oregano
1 red bell pepper – chopped in fine strips
1 md Onion, chopped
10 sweet peppers (aji dulce)
6 cloves of Garlic
2 large tomatoes – Chopped
8oz can of Tomato sauce
24 Stuffed spanish olives
Salt and pepper to taste
7 lb White Yautia (spanish root)
4 lb green Plantains
1/4 cup Annatto Oil (recipe follows)
3 1/2 tablespoon Salt
Store bought Banana leaves (washed)
Wash and pat dry the meat. Chop into very small pieces and season with the tablespoon of salt. In a large saucepan add the remaining ingredients (NOT THE DOUGH INGREDIENTS) and cook for about 5 minutes, then add the meat, bring to a boil, lower heat and simmer for about 30 more minutes or until meat is tender.
Peel the yautia and green plantains. Grate them until you have a smooth dough type mixture. Slowly add a little of the meat sauce to the dough and mix well. Add 1/4 cup Annatto oil and the salt to the dough, mix well and set aside. (dough should be smooth but not to soft.)
Brush the leaf with a little annatto oil and place 6 or 8 tablespoons of the dough mixture in the center of a 12×12 piece of banana leaf which has been washed. ( these leaves can be purchased at most spanish stores and are pre-cut. But if you can not find them, you can use parchment paper, which is also available at the spanish market.) Spread the mixture in the center of the leaf and form a well in the center of the mixture. In the well; place 2 tablespoons of the meat mixture. Carefully fold the dough so the meat mixture is covered over. Then fold the leaf to form a rectangular shape and tie with string (tight enough where the mixture won’t come out of the pastel). Repeat this until all of the dough mixture has been used. There should be about 36 pasteles.
In a very large pot, place 5 liters of water and 3 1/2 tablespoons of salt; allow to boil. Place about 12 pasteles in the boiling water and allow to boil for about 45 minutes. Immediately remove from water once they are cooked.