15 green Bluefield or Chinese bananas
30 small ti leaves
1/4 cup water
2 teaspoons salt
5 tablespoons Achiote Fat
2 Hawaiian red peppers, minced
3 3/4 cups Sofrito
15 pitted olives


Soak bananas in hot water for 10 minutes. Wash ti leaves; blanch. Peel bananas and soak in cold water for 10 minutes. Cut bananas into 2-inch pieces. Put 4 teaspoons of the water into blender; add one third of the banana pieces and puree. Remove puree and place in bowl. Repeat process until all banana pieces are pureed. Stir salt and 1 tablespoon of the achiote fat into banana mixture. Place two ti leaves side by side and overlap edges lengthwise. With a spoon, spread remaining 4 tablespoons achiote fat on leaves. Spread banana mixture about 1/8 inch thick over fat. Mix peppers into sofrito mixture. Place 1/4 cup of the sofrito mixture in center of banana mixture. Place an olive in the center. Carefully fold the ti leaves lengthwise around filling, using the “drug store” wrap; secure with string. Repeat until all ti leaves are used. Steam for 45 minutes or until done. Makes 15 pasteles.

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One thought on “PASTELES

  1. If you want to make this recipe more accurate, it would be more appropriate to use banana leaves rather than ti leaves to wrap the masa (dough). Also, the taste is improved if you make the sofrito from scratch. Achiote fat is a little vague, it would be helpful to know how to make the achiote oil. Additional recipes for achiote oil and sofrito would be more helpful.

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