Rican official Pasteles step by step
Ingredients
• 5-6 pounds of meat (chicken thighs or pork belly)
• 3 tbsp oil of annatto "aceite de achiote" (or oil with sazón)
• 3 heaping tbsp sofrito
• 3 tbsptomato sauce
• 1 tbsp minced garlic
• 5-6 culantro leaves (recao or cilantro)
• 3 tosp pimento-stuffed olives
• 2-3 tsp. Healthy Rican Adobo and Sazón (to taste)
• Optional: 1 can of chickpeas
• 1 dozen Green bananas
• 10-12 pieces of yautia blanca (can be replaced with yuca)
• ½ small squash (calabaza)
• A dash of milk of choice or broth (to help blend the masa/dough)
• Banana leaves (found in the Latin frozen food section)
• Paper for pasteles and tamales (papel para pasteles)
• String
Instructions
1. Pre-cook the meat by steaming or boiling it. Typically cooks within 10-15 minutes. After completely cooked, remove from heat, strain any extra water, and add to a bowl. For the chicken, you can chop into small chunks or pull using 2 forks. Note: if using pork, chop into small chunks before cooking.
2. In a large pot, add the oil, sofrito, tomato sauce, garlic, culantro, olives, and chickpeas. Stir fry for 1-2 minutes.
3. Add the cooked meat with 1 cup of water. Add adobo and sazón to taste, stir well, and allow to boil for 5-8 minutes on high heat. If there is an excess of liquid, continue to cook on low heat, until the sauce thickens up.
Remove from heat and set aside.
4. Cut the corners of the green bananas.
For easier peeling, place all the green bananas in a large bowl and cover with water. 5. Allow to sit for a few minutes before you start into small chunks.
6. Using a small knife, cut longways into the banana peel to open. Then chop into small pieces.
7. In a large blender or food processor, blend all the chopped yautia, squash, and green bananas. For easier blending, add a bit of milk to get it started. Do small batches at a time and add the masa/dough into a large bowl.
8. Add 2 tosp of oil of annatto and 2 tosp of the meat sauce to the masa/dough. If oil of annatto is not available, use oil of choice, and sazón or achiote molido (ground annatto). Mix well. Optional: Add salt to taste at this point.
9. On a flat surface, place a rectangular piece of pastel paper (approximately 12×9"). Place a smaller rectangular piece of banana leaf on top.
10. Spread 1 tsp of oil of annatto on top of the leaf.
11. Add ¾ cup of masa/dough on top of the leaf and spread it out. It does not matter if it overflows to the paper. 12. Add 2 tbs of meat along the middle of the dough.
13. Quickly wrap the pasteles, and make sure the masa/dough does not come out through the sides. To do this, fold in both long sides, and bring in the
corners.
14. Place 2 pasteles together, making sure that the corners are facing each
other.
15. Using a 24" long string, tie the pasteles together. Tight enough that they do not open during the cooking process.
16. To cook, fill a large deep pot with water ¾ of the way. Bring to a boil and add the pasteles and make sure they are completely submerged. Allow to boil for 35-40 minutes. 17. You can freeze the remaining pasteles for up to two months. When add the pasteles and make sure they are completely submerged. Allow to boil for 35-40 minutes.
17. You can freeze the remaining pasteles for up to two months. When frozen, allow to cook for 45-50 minutes.
18. Enjoy on their own, or with some hot sauce (or ketchup), and a pinch of salt
Enjoy
Puerto Rican Pasteles are a cherished traditional dish, featuring a unique blend of grated green bananas, plantains, and root vegetables.
These savory parcels are filled with a variety of seasoned meats, wrapped in banana leaves, and boiled to perfection.
A festive delicacy enjoyed during special occasions,
Pasteles showcase the rich flavors and cultural heritage of
Puerto Rican cuisine #puertoricanrecipe #embracevulnerability
Making pasteles is a labor of love, but oh so rewarding! Beyond the recipe, there are so many little tips and tricks I've learned over the years that truly elevate the experience. First, let's talk about those key ingredients. The heart of a pastel is its masa, and that's where the magic of green bananas and other root vegetables like yautía and calabaza come in. While the recipe focuses on green bananas, some traditional variations also incorporate green plantains or yuca for a slightly different texture and flavor profile. When selecting your green bananas, look for firm, unblemished ones – the greener, the better! They provide that unique starchy consistency essential for the masa. Don't be shy with the annatto oil; it's not just for color, it adds a subtle, earthy flavor that's truly authentic. Serving pasteles is an art in itself. While they are incredibly delicious on their own, a true Puerto Rican meal often pairs them with a side of arroz con gandules (rice with pigeon peas) and a simple green salad to cut through the richness. My personal favorite way to eat them is with a dash of "pique" (Puerto Rican hot sauce) and a sprinkle of sea salt. Some people even like them with ketchup, but I prefer to savor the traditional flavors! They're usually unwrapped right at the table, revealing the steaming, fragrant parcel inside. Pasteles are more than just food; they’re a celebration. They are a quintessential part of Puerto Rican holiday feasts, especially during Christmas and New Year's. Preparing them is often a family affair, with everyone gathering to contribute to the assembly line – from grating the masa to filling and wrapping each delicate parcel in its banana leaf. It's a wonderful way to connect with heritage and pass down traditions. When hosting a Puerto Rican party, pasteles are almost always on the menu, alongside other favorites like pernil (roasted pork shoulder), coquito (coconut eggnog), and tembleque (coconut pudding). Speaking of storage, the recipe mentions freezing them, which is a lifesaver! I always make a huge batch and freeze them for those moments when I crave a taste of home. Just remember to cook them straight from frozen, adding an extra 10-15 minutes to the boiling time. Sometimes, I even steam them instead of boiling for a slightly different texture, though boiling is the most traditional method. Don't be intimidated by the process; with a little patience and love, you'll be making delicious, authentic Puerto Rican pasteles that rival abuela's!
🍋thank you 😊