Pasteles
- 40 ti leaves
- 24 green Chinese, Williams, or Bluefield bananas
- Salt to taste
- Achiote Oil
- 4 cups Sofrito
Pasteles
Demonstrated by: Laura Martin-Robley of the United Puerto Rican Association of Hawaii.
Recipes from the Heart of Hawaii on July 16, 2000.
Ingredients:
Directions:
- Remove ribs from ti leaves; wilt leaves.
- Peel bananas and drop into water to prevent darkening.
- Finely grate bananas; add salt and enough achiote oil to make a rich red-orange color.
- Slightly overlap 2 ti leaves; spoon a little achiote oil in the center of the leaves.
- Spread about 1/2 cup of banana mixture over the oil; place about 3 tablespoons of Sofrito on banana mixture.
- Fold leaves over the filling to make a rectangular package, about 6 inches in length.
- Tie securely with string.
- If desired, wrap in squares of heavy-duty foil.
- Steam or boil for 1 to 1 1/2 hours.
Makes about 20 pasteles.
