Puerto Rican Pasteles

Pasteles have a long history, but they are still extremely popular in modern-day Latin American cuisine. They are very common at festivals, family gatherings and parties. This is a very labor-intensive dish; the very same reason why most people buy their “pasteles” from someone who has the experience and the patience to make these, like myself. Puerto Rican pasteles are much more labor intensive than any other due to the masa mixture which consists of a combination of grated green banana, green plantain, taro, and calabazas (tropical pumpkins), and is seasoned with liquid from the meat mixture, milk, and annatto oil (annatto seeds infused with olive oil). The meat is prepared as a stew and usually contains the combination of pork shoulder, potatoes, chickpeas, olives, and capers seasoned with bay leaves, recaito, tomato sauce, sofrito, fresh garlic, and annatto oil. The pork shoulder can also be replaced with chicken.

Assembling a typical pasteles involves a large sheet of parchment paper, a strip of banana leaf that has been heated over an open flame to make it supple, and a little annatto oil on the leaf. The masa (dough) is then placed on banana leaf and stuffed with meat mixture. The paper is then folded and tied with kitchen string to form packets.

Once made, pasteles can either be cooked in boiling water or frozen for later use. Because they are so labor intensive, large Puerto Rican families often make anywhere from 50-200 or more at a time, especially around the months of November throughout January, “the holiday seasons”. They are usually served with rice and pigeon peas (arroz con gandules), roasted pork, and other holiday foods on the side.

Let’s make this happen…

Masa:
12 green bananas
4 plantains
2-3 lbs. yucca
1-2 lbs. white yautía
1 large calabazas
¾ cups milk
1 ½ tsp. salt
2 tbs sofrito
2 tbs annatto oil

Filling:
3-4 lbs. of shoulder pork, skinned and diced into small tiny pieces
3 small Idaho potato, diced into small pieces
1 ½ cup cooked chickpeas or garbanzo beans
½ cup sliced Spanish stuffed olives
½ cup of sofrito
3-4 bay leaves
2 cans of tomato sauce
1 tbs olive oil
Salt and pepper

2 batches of parchment paper to roll pastels
Banana leaves – cut into rectangles of 10” x 8” approximately
Cotton kitchen soft twine (pasteles string)

Let’s make this happen…

Masa…

1. Peel all vegetables, diced into small pieces and shred them using a food processor or the old fashion way you can use a hand grated (which will take you all night).
2. Add the sofrito, salt, annatto oil and milk to the masa mixture. Mix it all well to create a homogenous smooth mixture. The annatto oil will provide a bright orange color to the mixture.
3. Add salt to taste, or Sazon Goya con cilantro y achiote, Sazon Goya con ajo y cebolla (Goya seasonings).

Filling…
1. In large stew pot fill half-way with water; add salt and add pork. Bring to boil, reduce heat and cook for an hour.
2. Rise to medium heat, add the rest of ingredients and cook for another ½ hour.
3. Once everything is cooked, add the olives.

Assembling…
1. Place a piece of banana leaf on top of the parchment paper (it’s similar to butcher’s paper).
2. Take a little bit of the sauce of the mixture and wet the banana leaf.
3. Take a large spoonful of masa in the center of the banana leaf. Using the spoon, form a well in the center of the mixture;
4. Place about 2 tablespoons of the mixture in the well. Carefully fold the leaf over, in order to cover the filling with masa on all sides.
5. Fold the paper like a letter and fold in the sides to create a compact package. Set aside and continue making/packing them. Repeat this procedure until all the masa mixture has been used. You can now freeze or cook them when you are ready.

Let’s tie them…
1. Take two packs placing them on top of each other (facing two large ends together) and start binding them together with cooking string. Don’t tie to tight (during cooking they will expand).

Cooking

1. In a large pot of water add 2-3 doubles sets of pasteles into water; bring to boil for about 45 minutes or until the masa is cooked; (if pasteles are frozen, place them directly from the freezer onto the boiling water and boil for about 1 hour).
2. Drain them well when you take them out of the water (place them onto a plate and let sit for a minute or two) cut sting and unwrap.
3. Serve over rice, side with pork and salad or just enjoy alone.

BTW: Pasteles can stay in the freezer for up to three months if well sealed and wrapped!!

Enjoy!

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Roast Pork | Pernil Asado

Roast Pork | Pernil Asado This traditional Puerto Rican roast pork recipe results in a tender and succulent, melt in your mouth entree for the dinner table.  Pernil Asado is pork leg, pork shoulder or Loin, marinated in a sauce made with beautiful spices and beer, onion, garlic, scallions, achiote and cumin, then slow roasted in the oven for hours. A few minutes at the end of the slow roasting time crisps up the skin and you will have a hard time deciding if you like the tender meat or the crackling skin better!

 

 Ingredients

 1 (10 to 12 pounds) pork leg or shoulder with bone-in (I prefer without bone)

1 large white onion, diced

8 scallions, chopped

10 cloves garlic, crushed

3 tablespoons ground cumin

1 tablespoon achiote powder

1 ½ teaspoon dried oregano

2 tablespoons white vinegar

6 cups dark beer

Kosher salt |freshly ground black pepper, to taste

 Let’s make this happen:

  1.  Place pork in a large roasting pan that fits in the fridge and your oven.
  2. To make the marinade: Place all ingredients in the blender or food processor. Process until well combined.   
  3.  Make deep incisions on both sides of pork and rub the marinade all over the pork. Cover pan with plastic wrap and let marinate for 24 hours in the fridge.   
  4.  Pour the beer and ground achiote over the pork leg and let it marinate for another 24 hours, turning the pork every 8 hours. When ready to cook, remove from refrigerator and let sit at room temperature for 30 minutes.   
  5.  Place the oven rack in the lowest position and preheat the oven to 325F. Cover roasting pan tightly with foil and roast for about 5 to 7 hours or until tender. To keep the pork from drying out you will need to bathe the pork with the pan sauces, using a soup ladle, about every 20 minutes.   
  6.  When the pork is tender remove foil from pan and let broil about 5 to 7 minutes or until skin is crisp and crackling.

 Serve with:  Puerto Rican Rice and Pigeon Peas (Arroz Con Gandules) and or salad; read blog for recipes.

 Enjoy!

Chef EdieM