Puerto rican Pasteles Recipe





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Published on Dec 2, 2012

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If you know what pasteles are you are dancing in your seat. Every Puerto Rican table has a spread of pasteles on the table at Christmas time .I cannot tell a lie, pasteles are a project so a lot of times people will buy them by the dozen from someone who makes them. I used a pastele machine but you can also use a box grater
Using the food processors grater is the preferable method.
Achiote oil This gives the pastele a great color and flavor.
I also found these annato seeds in the Fruit market,
be sure that you get seed and not powder.
Heat 3 cups of vegetable oil, add 1 cup of annatto seeds to the oil.
Allow the seeds to simmer until the oil reaches a bright red color.
Strain the seeds from the oil and discard the seeds.
Allow the oil to cool and store in a sealed container until ready to use.
Now for the filling. Yummy, yummy filling.
You could use any protein that you like as a filling
but the most traditional is pork.
Break pork down into 1/2 inch cubes.
Season with Sazon, Adobo, Black Pepper, Sofrito
Add pork and water to the pot.
Add garbanzo beans and olives to the pot
Bring to a boil, lower heat to a simmer and cover.
The meat should finish tender but not falling apart and with a saucy gravy.
If the sauce is too watery uncover and bring to a boil to reduce.
Set aside and try your best not to eat it all.
Cut Everything into 3-4 pieces place in cold water
to keep everything from turning black.
Using the shredder blade on your food processor grate the masa.
Place the masa into the food processor using the blade,
run the food processor until the masa is fine and pasty.
Ok now time to season the grated masa.
Add adobo, Sazon, Achiote oil, Carnation milk and Juice from the meat.
Add all the seasoning to the grated masa
Mix together until well combined and the masa has an orange color,
set aside until ready to use.
are you tired yet?
3 ibs, Wax paper and thread
Now it's finally time for assembly. Get everything together,
you'll need the masa mixture, meat filling, achiote oil,
wax paper squares and thread.
Lay out a square of wax paper and spread achiote oil on the wax paper.
Add 1 Spoon of masa mixture on to the wax paper and spread out.
Place meat filling down the center.
Using the wax paper fold the masa over the filling.
Bring the paper ends together.
Fold over twice to create a tight seal Tuck the ends under
Tie pasteles with butchers twine like a present.
At this point you can get ready to boil them right away or
you can freeze them until ready to use.
They hold well after the Christmas season and make a easy dinner option.
When ready to cook bring a large pot of water to a boil, add salt and
drop in pasteles, boil for 45 minutes for fresh and 1 hour for frozen.
Using a pair of tongs pick the pastele out of the water
by the string and place on a paper towel.
Cut the string and gently unwrap to reveal a delicious Christmas treat.
For me pasteles are a big part of Christmas, taking me back
to my warm little island with family, friends and
a spread of pernil and arroz con gandules.
Feliz Navidad everyone!

MASA (dough):
5 Potatos
4 Yautia
4 Malanga
2 Platanos
1 Box of Guineo Verde
2 cans of Carnation milk
Juice from the meat

1 cup achiote seeds (annato)
3 cups of vegetable oil

20 lbs. pork shoulder
Black pepper
Garlic Cloves
Hot peppers
Spanish olives
2 can of Garbanzos
3 ibs. wax paper & thread

"Pasteles de Masa",
which are made with plantians and yautia, malanga, Platanos and guineo verde




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