Recipe

Pasteles Recipe

Add Step-by-Step Photos	Maywest / All my dishes 10 months, 2 weeks ago This is a dish my friend elba would make me for christmas every year now that i moved its up to me to make. hard work but well worth it. Prep:180m Cook:60m Servings:20	Maywest
	puerto rican

leaf on paper

stuff

photos by hector

Hector Rodriguez

wrap 1

wrap 2 flip for thre

Add Photos

Does this look good? Yeah! / Nope

Fans

dollhead

choclytcan

trigger

dragonwing

lunasea

Ingredients

STUFFING

2 pounds diced pork

4 ajíces dulces (small sweet peppers)

1 small onion

2 tablesoons recaito

4 cloves garlic

1 tablespoon adobo

1 tablespoons oregano (dry flakes)

1 bay leaf

MASA DOUGH

4 pounds yautía

6 green bananas

1 tablespoon of salt

achiote oil

WRAPPING

40 banana leaves (cut into approx. 10 in X 5 in rectangles)

20 Pieces parchment paper (cut into approx. 8 in X 4 in rectangles)

20 Pieces of kitchen string (Cut into 18 inch. lengths)

Directions

Preparation:

PART 1 - MAKE THE STUFFING

1. Brown the pork pieces in a pan.

2. Add the rest of the stuffing ingredients.

3. Cook until the pork is no longer pink inside.

4. Set aside and let cool.

PART 2 - MAKE THE MASA DOUGH

1. In a large bowl, peel and grate the yautía and the green bananas together.

2. Stir in the salt and enough achiote oil to moisten the dough and add a little color. You are now ready to assemble and wrap the pasteles.

PART 3 - WRAP THE PASTELES

1. Set the dough aside and prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line.

. Set aside the pasteles you are going to eat right away. You can freeze the rest.

PART 4 - COOK THE PASTELES

1. Bring a stock pot of salted water to a boil. There should be enough water to cover the pasteles.

2. Boil the pasteles for 1 hour.

3. Unwrap the pasteles before serving.

Serves: Makes about 20 pasteles. ..

Recent Gawkers

mrscmcru

choclytc

ipereira

tropica2

cookingf

rhianna

ozsmom

pualani

tcpr

vainwi

hizong

sitbynel

Not quite what you're looking for? See more Side Dishes / Misc

Or see more just like this

Comments

maywest 10 months, 2 weeks ago said:
Recaito is a product made with cilantro green peppers onion garlic in olive oil to make a paste as a base. goya in the latin section makes it ready to go and works just fine. Yauti'a It is a puerto Rican root vegie cooked and eatten like potatoes : very starchy.YAUTIA
Malanga or yautia, also know as tannia, tannier, cocoyam (Xanthosoma Species).

These are names for a very confusing root vegetable (actually a corm, a compressed underground stem) resembling a yam. There are more than 40 species, they are very similar to the related taro or dasheen (Colocasia esculenta), and there are many common names that overlap the 2 vegetables and their various species.

The various species of malanga or yautia, include some of the oldest root crops in the world. It was first cultivated in tropical America, and spread to Africa in the mid 1800s, and is also grown in the Philippines. They are especially popular in Cuba (malanga) and Puerto Rico (yautia).

Malanga has more flavor than most other starchy tropical tubers, and its taste is earthy, and has been described as more like nuts than potatoes.

not the same as the yuca. also called taro root in most grocery stores.

22566 10 months, 2 weeks ago said:
Different!

Thank-you for a unusual recipe,would like to make it sometime.

Hope you are having a nice day.

Kind Regards

trigger 10 months, 2 weeks ago said:
This sounds wonderful I love the adobo sauce in it.
And the heat is a good amount too.
Five forks and a smile :)

dragonwings647 10 months, 2 weeks ago said:
SOUNDS WOUNDERFUL. THANKS

lunasea 10 months, 2 weeks ago said:
Wow - sounds great!! Thanks for sharing your recipe - high 5! :) Vickie

blackkitt 10 months ago said:
Growing up in a Puerto Rican family, pasteles have always been a year-round treat. Now that my mom and I are vegan, we continue to enjoy them - even more. She prefers to use only green bananas (they have to be the greenest of green, btw). My grandmother used to add plantains to her masa sometimes, and other times she used yuca or yautia. Mom varies the protein of the filling - lentils, veggie burger crumbles, pigeon peas (gandules) - but basically she makes a "beef" stew of some kind with tiny diced vegetables, turnips, potatoes, peppers, carrots, onions. And if she can't find green enough bananas, she'll use the same filling for empanadillas, which are made with flour, kind of like a Jamaican patty. I'm thrilled to see Anglos enjoying this traditional dish. But it is a lot of work!

conner909 9 months, 3 weeks ago said:
May, you have to come over and make this for me! Sounds like something I would really like!

rhianna 3 months, 2 weeks ago said:
Hi ~ is Yautia the same as yuca (also known as cassava, manioc root, mandioca)?? Also, since there aren't photos of the "step-by-step guide to assembling & wrapping", please tell me how thick the masa should be. After spooning-in filling, does one basically fold masa & banana leaf over filling, similar to making tamales? Then wrap it all in parchment, tied to hold it together?

cookingfromthehip 1 month, 3 weeks ago said:
Aloha Rhi!!! I have pics that I will post of when I made these... Like I said before my filling (sofritos) was DA BOMB.. I just cant seem to get the masa right....

rhianna 1 month, 3 weeks ago said:
Maywest, thank you for expanding the information & adding the step-by-step photos, thus answering my questions.

Hi cookingfromthehip! Did you use this recipe for all or part of your pasteles? I really want to make some!

This sounds & looks SO good! Thanks, maywest!

Add a Comment