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1
Remove achote seeds from pot.
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2
Fry in hot oil unti oil turns yellow.
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3
Strain and remove seeds.
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4
Use half of this oil for pork.
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5
Take banana or ti leaves and drop into a pot of hot water about 5 minutes to soften leaves making it pliable.
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6
Wipe leaves.
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7
Soak unpeeled bananas in hot water for 1/2 hour.
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8
Cut off 2 ends and slice in the center and remove peel.
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9
Prepare two quarts water in a bowl with 1 tablespoon salt.
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10
Peel bananas, drop into water while peeling the rest of the bananas.
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11
Grate the bananas fine by hand.
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12
Peel potaotes and grate fine.
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13
Add to banana.
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14
Add remaining oil, salt to taste and some of the oil from the pork.
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15
Stir unti blended.
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16
Dice pork thin.
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17
Add 1/2 cup achote oil and stir fry pork.
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18
Add green onions, cilantro, celery, garlic, ginger, oregano, salt and tomato sauce.
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19
Simmer until pork is tender; about 1 hour.
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20
Lay leaf flat; with a spoon, smear leaf with oil from the pork mixture.
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21
Now, take 2 tablespoon banana mixture and place on oiled leaf.
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22
Flatten to about 6 inches by 3 inches.
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23
Take 2 tablespoons pork mixture and lay it on top of the banana mixture down the middle lengthwise.
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24
Add 1 olive in the center and sprinkle with chili pepper if you want a spicy hot patele.
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25
Fold ends of leaf lengthwise toward mixture.
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26
Fold top and bottom ends of leaf overlapping each other if you need to, and secure with string.
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27
Arrange pateles on top of each other in a pot.
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28
Cover with salted hot water and bring to a boil.
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29
Lower heat and simmer for 1 hour making sure that pateles are always covered with water while cooking.
