Pasteles

Food Service Search Staff

INGREDIENTS:3 lbs. lean pork (leg or shoulder is good)
2 bay leaves
½ cup white vinegar
1 cup yellow onion, chopped
1/3 cup sofrito*
¼ c 2 Tbsps. vegetable oil
1 Tbsp. achiote paste**
3 lbs. green banana, peeled
1 lb. plantain, peeled
½ lb. pumpkin flesh
2 lbs. starchy potato (russet or chef), peeled
Salt to taste
Pepper to taste
Banana leaves to wrap (approx. 3#)
Kitchen twineDIRECTIONS:1. For the filling: Place the pork in a large pot over high heat and cover with cold water. Add the bay leaves, vinegar, onion, sofrito and season with salt and pepper. Bring the water to a boil, reduce the heat and simmer the meat until completely tender, approximately one hour. When the pork is done, remove it from the water (reserve this cooking liquid) and allow it to sit for about 15 minutes or until it is cool enough to handle. Trim any remaining fat and cut the pork into half-inch cubes.

2. Meanwhile, infuse the oil with the achiote paste by gently heating them together over a low flame for about 8 minutes. Remove from the heat and allow to cool to room temperature. (If there are seeds in your paste, you will want to strain the oil at this point.)

3. In the reserved cooking water, poach the bananas, plantain, pumpkin and potatoes separately, until tender. (Put the potatoes and pumpkin in first since they will take longer. The banana will take the least amount of time.) Remove them from the water (again, reserve the cooking liquid), drain them well and allow to cool slightly.

4. In a food processor, blend the banana, plantain, pumpkin and potatoes until mixed well. The mixture should be wet enough to stick together. If not, add a few drops of the reserved cooking liquid, as needed. Remove from the processor to a mixing bowl. Season with salt and pepper, cover and set aside.

5. In a wide bottomed pan, heat two thirds of the infused oil over medium high heat. Add the cubed pork and sear for about 3 minutes. Toss the pork gently and allow to cook for 3 more minutes or until the pork is seared on all sides and has taken on the color of the oil. Remove the pork onto paper towels to drain and cool.

6. Fold the pork into the banana mixture and form into 16-18 square patties.

7. To assemble the packages: Cut the ends off the banana leaves to form rectangles. If they are wide enough, use one leaf per package. If they are less than 5 inches wide, use two leaves for each package. Lay the leaves out vertically and, using a pastry brush or your fingers, lightly coat the surface of each leaf with some of the remaining achiote oil (this will keep the meat from sticking and help the leaves stay pliable). Place one of the patties near the bottom of the leaves, fold the sides up and roll the pastele so it is tightly covered by the banana leaves. This may take a little practice. Lay the pastele seam side down and repeat with the remaining patties and leaves. Tie each pastele with some of the kitchen twine to keep it from unraveling. (Packages may be prepared one or two days ahead.)

8. To serve the pasteles: Simmer packages, in the original cooking liquid, until they are hot in the center (140°F or more). Remove them from the liquid, untie them and serve them with Spanish style rice and chili sauce. Garnish with the banana leaves if desired.

*Sofrito can be bought from specialty grocers or can be made by puréeing together 2 parts peeled garlic, 1 part fresh cleaned cilantro and 1 part roasted and peeled bell pepper.

**Achiote paste is a purée of roasted hot and mild peppers with various spices. It is available from gourmet grocers.NUTRITIONAL INFORMATION: Calories 333 (35% from fat); Fat 13g (sat. 4g); Protein 16g; Carbohydrates 39g; Sodium 63mg; Cholesterol 54mg; Fiber 1g
SERVINGS:16-18 pattiesFrom:Christopher Linzey, Executive Chef, Fleet Center, Boston (Sportservice)