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:

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.

Your Name

Your Email (Your email will not be published.)

Check this box if you'd like to remain anonymous

Review Summary Provide Star Rating