Pasteles #2
2 lbs. pork
1/4 c. chopped ham
2 T. chopped salt pork
1 green pepper, chopped
I onion, chopped
I tomato, chopped
2 tsp. oregano
2 tsp. salt
2 tsp. olive oil
1/2 tsp. vinegar
1 clove garlic
1 T. olive oil
24 pitted green olives
1/2 c. raisins
2 tsp. capers
1/4 c. achiote oil
I (8-oz.) can tomato sauce
20 green Bluefield or Chinese bananas
2 med. baking potatoes
2 tsp. salt
1/4 c. achiote oil
Chop pork. In a large bowl, combine pork, ham, salt pork, green pepper, onion and tomato. With a mortar and pestle, grind the oregano with the salt, the 2 teaspoons olive oil, the vinegar and garlic. When thoroughly mixed, stir into pork mixture. Heat 1 tablespoon olive oil in a large saucepan. Add pork mixture and cook over medium heat for a few minutes. Lower heat and stir in remaining ingredients. Simmer for 15 minutes. Uncover and cook 10 minutes. Makes enough filli1V for 24 pasteles. Soak bananas in hot water for 10 minutes. Peel bananas and potatoes, then grate into a large bowl. Stir in salt and achiote oil; mix well. Makes enough dough for 24 pasteles. Wash banana leaves; cut leaves into twenty four 10-inch squares. Cut foil into twenty four 12-inch squares. Place a banana leaf on each piece of foil. Spread achiote oil generously on banana leaves. Spread dough (masa), about 1/8 inch thick, over oil, leaving a 1-inch space around edges. Put two tablespoons of the pork filling in center of dough. Carefully fold the leaf and foil around filling, using the "drug store" wrap and making sure it is tightly sealed. Steam for about 3 hours. Makes 24 pasteles.
