Green Banana and Pork Tamales (Pasteles) Pasteles recipe, Food, Tamales recipe pork from www.pinterest.com
Description
Puerto Rican Tamales Pasteles are a traditional holiday dish in Puerto Rico, commonly served during Christmas time. These tamales are made with a mixture of root vegetables, green banana, plantains, and yautia, filled with seasoned pork or chicken, wrapped in banana leaves, and steamed to perfection. This dish is a labor of love, as it requires a lot of time and effort, but the end result is definitely worth it.
Prep Time: 2 hours
Cook Time: 3 hours
Ingredients
For the filling:
2 lbs pork shoulder, cut into small cubes
1 tbsp adobo seasoning
1 tbsp garlic powder
1 tbsp dried oregano
1 tsp cumin
1/2 cup sofrito
1/4 cup olive oil
1/4 cup tomato sauce
1/4 cup raisins
1/4 cup sliced pimiento-stuffed olives
1/4 cup capers
Salt and pepper to taste
For the masa:
4 cups grated green banana
2 cups grated yautia (taro root)
2 cups grated green plantain
1 cup achiote oil
1 cup chicken broth
1 tbsp adobo seasoning
1 tbsp garlic powder
1 tbsp salt
1 tsp black pepper
1/2 cup annatto seeds
2 cups hot water
For the banana leaves:
2-3 large banana leaves, cleaned and cut into 10-inch squares
Equipment
Large pot for steaming
Food processor or grater
Large mixing bowl
Large skillet
Sharp knife or kitchen scissors
Cheesecloth (optional)
Method
1. In a large skillet, heat olive oil over medium-high heat. Add the pork and cook until browned on all sides. 2. Add the adobo seasoning, garlic powder, oregano, and cumin. Stir to coat the pork evenly. 3. Add the sofrito, tomato sauce, raisins, olives, and capers. Stir to combine. 4. Reduce heat to low, cover, and simmer for 1-2 hours, or until the pork is tender and the sauce has thickened. Season with salt and pepper to taste. 5. In a large mixing bowl, combine the grated green banana, yautia, and green plantain. 6. In a separate bowl, mix the annatto seeds with hot water to make achiote oil. Strain the oil and add it to the masa mixture. 7. Add the chicken broth, adobo seasoning, garlic powder, salt, and black pepper. Mix until well combined. 8. Take a banana leaf square and place a spoonful of masa in the center. Spread the masa out evenly, leaving a space around the edges. 9. Add a spoonful of the pork filling to the center of the masa. 10. Bring the sides of the banana leaf up and over the filling, folding them in half to form a rectangular package. Tie the ends with kitchen twine to secure. 11. Repeat with the remaining masa and filling. 12. In a large pot, bring water to a boil. Place a steamer basket in the pot and add the tamales. 13. Cover and steam for 1-2 hours, or until the masa is firm and cooked through. 14. Serve hot with a side of arroz con gandules (rice and pigeon peas).
Notes
- If you can't find banana leaves, you can use parchment paper or aluminum foil instead. - You can substitute the pork with chicken or beef, or make a vegetarian version with beans or vegetables. - To make achiote oil, heat 1 cup of oil with 1/2 cup of annatto seeds in a saucepan over low heat for 10-15 minutes. Strain the oil and discard the seeds.
Q: Can I freeze Puerto Rican Tamales Pasteles? A: Yes, you can freeze them. To reheat, steam them for 10-15 minutes until heated through. Q: Can I make Puerto Rican Tamales Pasteles in advance? A: Yes, you can make them a day or two in advance and store them in the refrigerator until ready to steam. Q: Can I use a food processor to grate the vegetables? A: Yes, you can use a food processor with a grating attachment to make the process faster.
Recipe Tips
- Make sure to clean the banana leaves well before using them. Rinse them with water and wipe them with a damp cloth. - If the masa is too dry, add more chicken broth. If it is too wet, add more grated vegetables. - You can add other seasonings to the masa or filling, such as annatto, cumin, or cilantro, to customize the flavor.
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