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Ingredients

• Servings: 12-15 pasteles
• Masa (dough)
• * Green bananas, peeled and chopped -- 5
• * Green plantain, peeled and chopped -- 1
• * Yauta (taro root), peeled and chopped -- 1 1/2 pounds
• * Russet potato, peeled and chopped -- 1
• * Salt -- to taste
• Filling
• * Onion, chopped -- 1
• * Green pepper, seeded and chopped -- 1
• * Garlic, peeled and chopped -- 3-4 cloves
• * Oil -- 2-3 tablespoons
• * Pork butt or shoulder, cut into small cubes -- 2 pounds
• * Tomato sauce -- 1 cup
• * Water -- 1/2 cup
• * Cilantro, chopped -- 1/2 bunch
• * Oregano, dried -- 2 teaspoons
• * Salt and pepper -- to taste
• For Assembly
• * Banana leaves, hard spine removed and cut into 12x6-inch rectangles -- 15 pieces
• * Parchment paper, cut into 12x6-inch rectangles -- 15 pieces
• * Kitchen string --15 (20-inch long) pieces and 30 (10-inch long) pieces
• * Achiote or vegetable oil -- 1/4 cup

Description

Pasteles Are Puerto Rican Special Occasion Food. The Whole Family Usually Gets Together Assembly-line-style To Make Large Numbers Of These Starchy, Tamal-like Cakes And Get Them Ready For The Boiling ..

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