Pasteles
- Ready In:
- 5hrs 10mins
- Ingredients:
- 23
- Yields:
-
16 Pasteles
ingredients
- 118.29 ml lard or 118.29 ml vegetable oil
- 14.79 ml annatto seeds
- 680.38 g lean pork, cut into 1/4-inch cubes
- 113.39 g pork fatback, cut into 1/2-inch pieces or 113.39 g bacon, strips cut into 1/2-inch pieces
- 2-3 garlic cloves, minced
- 1 medium onion, coarsely chopped
- 1 green bell pepper, seeded and coarsely chopped
- 6 small sweet green peppers, seeded and coarsely chopped (aj?es dulces) (optional)
- 2 medium tomatoes, seeded and coarsely chopped
- 4 leaf fresh culantro, coarsely chopped (or cilantrillo, or both)
- 29.58 ml chopped fresh oregano or 14.79 ml dried oregano
- 453.59 g can chickpeas (reserve the liquid)
- 78.78 ml pitted green olives, sliced into thin rounds, with 1 tablespoon liquid
- 14.79 ml capers (optional)
- 473.18 ml raisins
-
Ingredients for the dough
- 2 large green plantains
- green bananas
- 907.18 g yautia (taro root, malanga, dasheen)
- 236.59 ml broth, reserved from cooking the filling
- 14.79 ml salt
-
Ingredients for the wrapping
- 453.59 g frozen banana leaves, spines removed or 453.59 g fresh banana leaf, cut into 12-inch squares spines removed
- 20 sheet parchment paper, 12-inch x 18-inch (If banana leaves are not available, parchment paper may be used for entire wrapping)
- string or butcher s kitchen twine
directions
- add oil in a large skillet over medium heat. Add the annatto seeds and heat for one minute to release their orange color.
- Remove from heat and drain the oil into a separate container.
- Discard the seeds and return half of the oil to the skillet.
- Return the oil to medium-high heat and add the pork and bacon. Brown for about 5 minutes, stirring occasionally.
- Add the garlic, onion, bell pepper, small green peppers, tomatoes, culantro, and oregano, and sauté for another 5 minutes.
- Stir in the chickpeas and olives (with their respective liquids), capers, and raisins.
- Cover and simmer over low-medium heat for 40 minutes. When done, uncover and allow to cool.
- Drain the broth into a separate container and set aside.
- Make the dough by peeling the plantains and the bananas, first cutting off the ends and running a knife tip lengthwise along one or more of the ridges.
- Insert and run a thumb just beneath the cut peel to lift and remove it. Peel the yautia.
- Place plantains, bananas, and yautia into a large bowl of salted cold water to prevent discoloring.
- You can grate them using the fine side of a hand grater, or instead, cut into 1/2- to 1-inch pieces for the processor.
- Fill 1/3 to 1/2 of the food processor or blender container with the cut vegetables, slowly adding broth to form a smooth, porridgelike mash. It should not be runny.
- Transfer the purée to a large bowl. If you run out of broth, substitute water as needed.
- Stir in the salt and the remaining annatto oil.
- Place a banana leaf on a sheet of parchment paper.
- Drop a scant 1/2 cup of the dough onto the center of the leaf and spread it several inches all around with the back of a spoon.
- Drop 2 tablespoons of the filling a bit off center. Fold each long side and then the ends toward the center.
- Slide the encased leaf toward the long edge of the parchment and wrap again.
- Fold end flaps over.
- Tie two pasteles together, with folded edges facing each other.
- To cook, put a batch (4 to 6 tied bundles) into a large kettle of salted boiling water and cook semicovered at medium-high heat for 30 minutes.
- Turn the bundles over and cook 40 minutes more.
- When done, drain them well, remove the strings and wrappings, and serve hot.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<p>I am an Army wife, mom, and microbiologist who currently lives in Texas. I am originally from beautiful Puerto Rico. I live with my adorable handsome husband, beautiful daughter, three rescued dogs (English Mastiff/Dane, Blue Mastiff, White Fluff Ball) and our foster kid, a Great Py. We are also a Christian family.</p>
<p>I enjoy cooking, photography, decoration, reading, DIY projects. Most of all, I enjoy taking care of my family and making memories of each day we spend together.</p>
<p><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>