Catholic Recipe: Pasteles (Banana Pork Rolls)
INGREDIENTS
- 1 cup vegetable oil
- 1/4 cup achote seeds
- 2 pounds pork, cut in cubes
- 2 tomatoes, peeled and chopped
- 6 garlic cloves, crushed
- 1 teaspoon ground oregano
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 24 ripe olives
- 2 tablespoons finely chopped parsley
- 2 quarts water
- 2 tablespoons salt
- hot water
- 15 green bananas
- 1 tablespoon salt
- 15 banana leaves (8-14 inches) (foil may be substituted)
Details
Yield: 15 pasteles
Banana Mixture:
Prep Time: 2 1/2-3 hours
Difficulty: ★★★☆
Cost: ★★★☆
For Ages: 15+
Origin: Puerto Rico
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DIRECTIONS
Meat mixture:
Fry achote seeds in hot oil until oil turns dark yellow. Strain oil. Remove seeds. Divide oil in 2 parts. Combine pork cubes, tomatoes, garlic, oregano, salt, pepper, olives, parsley. Add ingredients to 1 part oil. Simmer 1 hour until tender. Reserve.
Banana mixture:
Combine 2 quarts water, 2 tablespoons salt in bowl. Peel bananas. Drop bananas in salted water. Remove. Drain. Grate bananas fine. Add remaining yellow oil, salt, some oil from pork. Stir evenly.
Drop banana leaves in roasting pan filled with hot water for 5 minutes to soften leaves. Remove from water. Wipe dry. Lay leaves on flat surface. Brush leaves with oil from pork mixture. Place 2 tablespoons banana mixture on each leaf, flattening portion to measure 6 x 3 inches. Place 2 tablespoons pork mixture on top of banana mixture. Roll leaves securely. Tie with string. Cook 1 hour in pot 1/4 full of hot water.
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
