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Puerto Rican Pasteles
Created by: Howcan Team
Ingredients
- 2 cups of achiote oil
- 3 cups of grated green bananas
- 1 cup of grated yautia (taro root)
- 1 cup of grated yuca (cassava)
- 1/2 cup of annatto seeds
- 1/2 cup of water
- 1/2 cup of chopped onion
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green bell pepper
- 1/4 cup of chopped red bell pepper
- 1/4 cup of chopped recao (culantro)
- 1/4 cup of chopped green olives
- 1/4 cup of capers
- 1/4 cup of raisins
- 1/4 cup of tomato sauce
- 1/4 cup of sofrito
- 1 tablespoon of adobo seasoning
- 1 teaspoon of ground black pepper
- 12 pieces of banana leaves, cut into 10x10 inch squares
- Kitchen twine
Instructions
- In a small saucepan, heat the achiote oil over low heat for 5 minutes. Remove from heat and let it cool.
- In a large bowl, mix the grated green bananas, grated yautia, and grated yuca.
- In a blender, blend the annatto seeds and water until the seeds release their color. Strain the liquid and add it to the bowl with the grated ingredients.
- Add the chopped onion, cilantro, green bell pepper, red bell pepper, recao, green olives, capers, raisins, tomato sauce, sofrito, adobo seasoning, and ground black pepper to the bowl. Mix well to combine all the ingredients.
- Place a piece of banana leaf on a flat surface. Spoon about 1/2 cup of the mixture onto the center of the leaf. Fold the leaf over the mixture to form a packet, then tie it with kitchen twine to secure it. Repeat with the remaining mixture and banana leaves.
- In a large pot, bring water to a boil. Add the pasteles and cook for 1 hour.
- Remove the pasteles from the water and let them cool for a few minutes before serving. Enjoy!
Pasteles are a traditional Puerto Rican dish with roots dating back to the island's indigenous Taíno people. This beloved dish consists of a masa made from green bananas, plantains, and root vegetables, filled with a savory mixture of meat, typically pork, and wrapped in banana leaves for steaming. The dish is a labor of love, often prepared during the holiday season and special occasions, with families coming together to make large batches. Chefs and home cooks take pride in their unique recipes, with variations in fillings and seasonings. While pasteles can be found throughout Puerto Rico, the town of Aibonito is renowned for its delicious and authentic versions. For the best pasteles, it's crucial to get the masa just right, achieving the perfect balance of flavors and textures. Some cooks also opt for alternative methods, such as using parchment paper for wrapping, to simplify the process without sacrificing taste.
150 min
12
350 calories
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