FILLING:

2 pork butts, 15 lb. cubed
3 stalks celery, chopped fine
1 sm. can pimento, chopped fine
1 bell pepper, chopped
1 big onion, chopped fine
2 bunches Chinese parsley, chopped fine
3-4 cans pitted olives, drained
7 cloves garlic, chopped fine
Salt & pepper
1 tbsp. cumin
2 tbsp. paprika
2 lg. hot red pepper, chopped fine
4 cans tomato sauce, or more

Fry meat until brown. Add above ingredients. Cook for 1 hour on medium heat. Add 1/2 cup Achoite oil.

Achoite Oil: 2 cups Wesson oil. Cook Wesson oil until just about to boil; add achoite seeds. Lower heat. Cook for 3 minutes or until deep red color has been extracted. Remove from heat and cool. Strain through a sieve and place in a jar.

Masa: 1 bunch Chinese bananas (whole bunch). Peel bananas, put into pan of salt water. After bananas are peeled, grate bananas fine. (Looks like dough.) After all is grated, add salt to taste and aji. Pour achoite oil over bananas, then mix well until blended. Add more salt to grated bananas if needed.

Making of Pasteles: Banana leaf or ti leaves. String to tie. Take 12 x 12 inch banana leaf, oil it, then spread masa (banana mash), then filling (mentuta), spread about 2 x 4 inch wide. Then fold and tie. Boil in boiling water for 1 hour.