Recipe For Authentic Puerto Rican Pasteles
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Description
Puerto Rican pasteles are a traditional dish made of grated root vegetables, usually yucca, green plantains, and taro. The filling is made with a combination of pork, chicken, or beef, mixed with sofrito, a blend of herbs and spices. The mixture is then wrapped in banana leaves and boiled until cooked. It is a popular dish served during the holiday season, and each family has their own recipe for making it.Prep Time
The prep time for making Puerto Rican pasteles can take a few hours. It involves peeling and grating the root vegetables, preparing the filling, and wrapping the pasteles in banana leaves.Cook Time
The cook time for Puerto Rican pasteles is approximately 45 minutes to 1 hour.Ingredients
- 3 pounds yucca
- 3 pounds green plantains
- 3 pounds taro root
- 1 pound pork shoulder, cubed
- 1 pound chicken thighs, cubed
- 1 tablespoon adobo seasoning
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 2 cups sofrito
- 1 cup chicken broth
- 2 tablespoons olive oil
- Banana leaves
Equipment
- Grater
- Large mixing bowl
- Sharp knife
- Large pot
- Food processor or blender
- Aluminum foil
Method
- Peel and grate the yucca, green plantains, and taro root. Put them in a large mixing bowl.
- In a separate bowl, mix the cubed pork and chicken with the adobo seasoning, oregano, cumin, garlic powder, and salt.
- Add the sofrito and chicken broth to the meat mixture and stir to combine.
- Heat the olive oil in a large pot over medium-high heat. Add the meat mixture and cook until browned, about 10 minutes.
- Add the grated root vegetables to the pot and stir to combine with the meat mixture.
- Reduce the heat to low and cook for 10 more minutes, stirring occasionally.
- Cut the banana leaves into 12-inch squares and lay them out on a flat surface.
- Place a large spoonful of the mixture in the center of each banana leaf.
- Wrap the banana leaf around the mixture, folding the sides in and then folding the top and bottom in to make a package.
- Wrap each package in aluminum foil to secure it.
- Fill a large pot with water and bring it to a boil. Add the wrapped pasteles to the pot and cook for 45 minutes to 1 hour.
- Remove the pasteles from the pot and let them cool for a few minutes before unwrapping them.
Notes
Puerto Rican pasteles can be frozen for later use. Simply wrap them in plastic wrap and then aluminum foil before freezing. To reheat, remove the plastic wrap and bake in the oven at 350°F for 20-25 minutes.Nutrition Info
The nutritional information for Puerto Rican pasteles varies depending on the ingredients used and the size of the pasteles. However, on average, one pasteles contains approximately 300-400 calories, 20-25 grams of fat, and 20-25 grams of carbohydrates.Recipes FAQ
- Can I use different meat for the filling?
- Can I use store-bought sofrito?
- Can I use parchment paper instead of banana leaves?
Yes, you can use any meat of your choice. Some people prefer to use beef or even seafood.
Yes, you can use store-bought sofrito if you don't have the time to make it from scratch.
No, banana leaves are an essential part of the recipe as they impart a unique flavor to the pasteles. You can usually find them in the frozen section of your local Latin grocery store.
Recipe Tips
- Make sure to grate the root vegetables finely to ensure they cook properly.
- Don't overfill the banana leaves as this can cause them to tear during cooking.
- Use a sharp knife to cut the banana leaves to prevent tearing.
- Wrap each pastele tightly in aluminum foil to prevent them from falling apart during cooking.
- Make sure to remove the aluminum foil before serving the pasteles.
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