Traditional Puerto Rican Pasteles Recipe from www.thespruceeats.com
Description
Puerto Rico Pasteles are a traditional holiday dish that is similar to tamales. These delicious bundles of meat and root vegetables are wrapped in banana leaves and boiled to perfection. The filling is a mixture of pork, green bananas, yucca, and other flavorful ingredients that is then wrapped in a banana leaf and boiled. The result is a delicious and hearty dish that is perfect for any special occasion.
Prep Time
The prep time for Puerto Rico Pasteles is about 2 hours. This includes time for preparing the filling, wrapping the pasteles, and boiling them.
Cook Time
The cook time for Puerto Rico Pasteles is about 2 hours. This includes time for boiling the pasteles.
Ingredients
For the filling: - 3 pounds of pork shoulder, cut into small pieces - 3 green bananas, peeled and grated - 2 pounds of yucca, peeled and grated - 1 green bell pepper, chopped - 1 red bell pepper, chopped - 1 onion, chopped - 2 garlic cloves, minced - 1 tablespoon of salt - 1 teaspoon of black pepper - 1 teaspoon of dried oregano - 1/2 cup of tomato sauce For the masa: - 3 cups of masa harina - 3 cups of warm water - 1/2 cup of achiote oil - 1 tablespoon of salt For wrapping: - Banana leaves, cut into 12-inch squares - Butcher's twine
Equipment
- Large pot for boiling the pasteles - Large mixing bowl for the masa - Cutting board and knife for chopping vegetables and meat - Grater for grating yucca and green bananas - Large pot for boiling the pork
Method
1. Start by preparing the filling. In a large pot, boil the pork until cooked through. Remove from the pot and set aside to cool. 2. Once the pork has cooled, shred it into small pieces. 3. In a large mixing bowl, combine the shredded pork, grated green bananas, grated yucca, chopped bell peppers, chopped onion, minced garlic, salt, black pepper, dried oregano, and tomato sauce. Mix well. 4. In another mixing bowl, combine the masa harina, warm water, achiote oil, and salt. Mix well until a dough forms. 5. Take a piece of banana leaf and place a spoonful of masa on it. Spread the masa into a thin layer. 6. Place a spoonful of the filling on top of the masa. 7. Fold the banana leaf over the filling, then fold the ends of the banana leaf towards the center. 8. Tie the pasteles with butcher's twine to keep them closed. 9. Repeat this process until all of the filling and masa is used up. 10. In a large pot, bring water to a boil. Add the pasteles and boil for about 2 hours. 11. Remove the pasteles from the pot and let them cool for a few minutes before serving.
Notes
- If you don't have achiote oil, you can substitute it with vegetable oil and achiote powder. - Make sure to use green bananas for the filling, as they will provide the necessary starch. - Banana leaves can be found at most Latin grocery stores. If you can't find them, you can use parchment paper.
Nutrition Info
One serving of Puerto Rico Pasteles (1 pastel) contains approximately: - Calories: 300 - Fat: 11g - Carbohydrates: 42g - Protein: 12g - Sodium: 500mg
Recipes FAQ
Q: Can I freeze Puerto Rico Pasteles? A: Yes, you can freeze Puerto Rico Pasteles. Just wrap them tightly in plastic wrap and then aluminum foil before freezing. Q: Can I use pork loin instead of pork shoulder? A: Pork shoulder is traditionally used for Puerto Rico Pasteles, but you can use pork loin if you prefer. Q: Can I make Puerto Rico Pasteles without banana leaves? A: Yes, you can use parchment paper if you can't find banana leaves.
Recipe Tips
- Make sure to grate the yucca and green bananas finely, as this will help the filling bind together. - When spreading the masa, make sure to leave enough room to fold the banana leaf over the filling. - If the masa is too dry, add a splash of warm water until it reaches the right consistency.
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