Directions: |
Directions:1) Prepare meat:
Cut the pork into small pieces.
Place the pork, ham in a large pot and cook 5 minutes
2) Add sofrito, tomato sauce, water, salt, black pepper and sazon, ajies dulces, recao, olives and pimentos to the meat.
3) Bring to a boil then simmer for 45 minutes
4) Reserve 1 cup of the liquid from the pot aside for the masa.
5) MASA:
Peel and cut all of the Rican roots and veggies into small pieces and place them into a large pot with cold water and salt.
6) Set your food processor to process on high speed.
Have a large bowl or pot ready to place the processed masa and have the reserved 1 cup of the pork stuffing sauce near by too.
Fill the food processor half way with Rican root and veggie pieces.
7) Pour a little of the sauce into the processor, cover and process until it resembles an oatmeal consistency.
8) Keep adding more pieces through the processor slot and keep processing until all of the roots and vegetables are processed.
Add a bit of pork juice and evaporated milk to create desired texture.
9) When everything is processed, place into a large bowl or pot.
Add the salt, the 6 tablespoons of annatto oil and what's left of the cup of pork stuffing sauce to the masa and mix everything well.
10) ASSEMBLE:
Place a piece of banana leave in the center of a piece of parchment paper.
Place about 1/2 teaspoon of annatto oil in the center of the banana leaf and smear it around.
Using a large cooking spoon, place about 1/2 to 3/4 cup of the masa in the center of the banana leave and smear it around in a circular motion.
Place a good helping of the pork stuffing with a little sauce in the center.
Wrap parchment tightly and secure with twine.
Freeze any you are not cooking immediately.
Makes about 24 pasteles
TO COOK:
Boil in salted water for 1 hour |
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