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Pork Filled Buns (a.k.a. “Pastele Manapua”)
1-1/2 lbs. pork, sliced3 cloves garlic2 tsp. dried oregano leaves2 tsp. salt1/4 tsp. pepper3 T. achiote oil1/3 C. round onion, diced1/2 c. green onions, chopped1/2 c. Chinese parsley, minced1 (8-oz.) can tomato sauce2 to 3 Hawaiian chili peppers1 (2-1/4-oz.) can sliced ripe olives, drained With a mortar and pestle, grind together the garlic, oregano, salt…
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Gordon’s Pastele and Gandule Rice Omelet (Tortilla Boriqua)
2 T. margarine 1/2 sm. round onion, diced 1/2 Sin. green bell pepper, diced 1/2 tomato, seeded and diced 1 sprig Chinese parsley, chopped 1 cooked, leftover pastele 3/4 c. leftover gandule rice 3 eggs, scrambled Salt, to taste Pepper, to taste Heat skillet; add margarine, onion, bell pepper and tomato. Sauté until the onion…
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Gordon’s Pastele Omelet (Tortilla de Pastele)
2 T. margarine 1 sm. round onion, diced 1/2 med. green bell pepper, diced 1/2 med. yellow bell pepper, diced 1 tomato, seeded and diced 3 to 4 fresh mushrooms, sliced 1 or 2 cooked, leftover pasteles Tabasco, to taste (opt.) 4 to 6 eggs, beaten Salt, to taste Ground black pepper, to taste There…
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Pastele Stew
Prepare the meat mixture for pasteles. Prepare the banana mixture (masa). Add water or chicken broth to the pastele meat, like you are making a stew. Make as much as you want. Boil the water with the ingredients, tasting the broth until it tastes good and adjust the seasonings if needed. Be careful not to…
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Pasteles, Etc.
5 lbs. pork 1/2 c. achiote oil 6 cloves garlic, mashed 2 T. oregano leaves Salt, to taste Black pepper, to taste 2 (8-oz.) cans tomato sauce 1 round onion, diced 3 bunches green onions, sliced sm. 4 bunches cilantro, chopped 2 cans ripe olives, drained 4 to 6 Hawaiian chili peppers, mashed Monosodium glutamate…
