{"id":7276,"date":"2022-11-06T22:02:35","date_gmt":"2022-11-06T22:02:35","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=7276"},"modified":"2022-11-06T22:02:35","modified_gmt":"2022-11-06T22:02:35","slug":"pasteles-1","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=7276","title":{"rendered":"Pasteles #1"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">1-1\/2 lbs. pork butt or boneless chicken thighs<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 c. achiote oil<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/2 c. chopped onion<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">2 cloves garlic, minced<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">3 green onions, finely chopped<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/2 c. Chinese parsley, chopped<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 (7-oz.) jar chopped pimiento<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 tsp. dried oregano leaves<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 (8-oz.) can tomato sauce<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 (8-oz.) can pitted olives, drained<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">2-1\/2 tsp. salt<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">4 Hawaiian chili peppers, seeded and minced<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">20 med. sized green Chinese bananas<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 lb. potatoes<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Heavy duty foil<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">Chop pork or chicken into small pieces. In a saucepan, heat 3 tablespoons of the achiote oil; brown pork or chicken. Add onion, garlic, green onions, parsley, pimiento, and oregano. Cover and simmer for 10 minutes. Stir in tomato sauce, olives and 11\/2 teaspoons of the salt and red peppers. Cook over low heat for 1 hour. Cool. Soak bananas in hot water for 10 minutes. Peel bananas and potatoes; grate finely. Combine bananas, potatoes, 3 tablespoons of the achiote oil, and the remaining 1 teaspoon salt. Cut foil into twenty 12 x 9-inch pieces. To make each pastele, spread about 1\/2 teaspoon of the remaining achiote oil on foil. Spread V3 cup banana mixture over oil forming a 9 x 6-inch rectangle. Put 1\/4 cup meat mixture in center of banana mixture. With a knife, fold banana mixture over meat mixture on all sides to cover completely. Carefully fold the foil lengthwise around filling, using the &#8220;drug store&#8221; wrap. Repeat until all foil is used. Place in a saucepot; add salted water to cover. Cook for 1 hour. Makes 20 pasteles.<\/p>\n<\/div>\n<p>      <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/97e1ac03-70b3-4e18-86e1-ed9a0bc66548\/pasteles1.jpeg?format=original\" alt=\"\"\/><\/p>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1667772130634-9B2T6ML23LAGGEMWUGQJ\/Recipes-from-the-Heart-of-Hawaiis-Puerto-Ricans-full-compressed-44.jpg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1-1\/2 lbs. pork butt or boneless chicken thighs 1 c. achiote oil 1\/2 c. chopped onion 2 cloves garlic, minced 3 green onions, finely chopped 1\/2 c. Chinese parsley, chopped 1 (7-oz.) jar chopped pimiento 1 tsp. dried oregano leaves 1 (8-oz.) can tomato sauce 1 (8-oz.) can pitted olives, drained 2-1\/2 tsp. salt 4&#8230;<\/p>\n","protected":false},"author":0,"featured_media":7277,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[217,61,60],"class_list":["post-7276","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-george-garcia","tag-puerto-rican","tag-recipes-from-the-heart-of-hawaiis-puerto-ricans-1999"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/7276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7276"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/7276\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/7277"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}