Pastelles
INGREDIENTS
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1 pound precooked fine cornmeal, such as Promasa or PAN brands
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3/4 tablespoon blonde granulated coconut sugar
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1/2 tablespoon sea salt
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1 stick unsalted butter, melted
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2 tablespoons vegetable oil
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1 pound lean ground beef
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1 pound lean ground pork
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2 cups diced white onion
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5 cloves garlic, minced into a paste
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1 tablespoon dried thyme
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1 tablespoon dried oregano
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10 Thai green chiles, chopped
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1 cup chopped pitted kalamata olives
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1 cup black raisins
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2/3 cup chicken stock
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1/2 cup tomato paste
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1/4 cup chopped capers
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2 tablespoons Worcestershire sauce
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Kosher salt
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1 package banana leaves, cut into 12-inch lengths (about 24 pieces)
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Vegetable oil
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Aluminum foil, cut into 16-inch lengths (about 24 pieces)
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1 aluminum foil square about the size of the tortilla press
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1 Hass avocado, skin removed and pitted
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1 lemon, juiced
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1 tablespoon cleaned and chopped cilantro root (white parts only)
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Kosher salt and freshly ground black pepper
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Special Equipment: 8-inch pastelle/tortilla press
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