Pasteles recipes for Rice Pasteles, Yuca Pasteles and Banana Pasteles Rice Pasteles Recipe # 1 Makes about 40 pasteles 5 lb bag of medium grain rice (rinsed, uncooked) 1 teaspoon salt 2 packet of sazon ¼ cup of achoite oil ½ cup of the juice liquid from the relleno filling.... Mix the ingredients all together in a large bowl and assemble the pasteles. The mixture should be an orange looking color. If it looks to light then add more sazon, relleno jice and annato oil to taste. Pasteles (Banana) Recipe Makes about 15 to 20 pasteles # 2 Masa 1 1/3 lbs. yautía (taro root) peeled and chopped 3 lbs green bananas peeled and chopped (MAKE SURE THE BANANAS ARE VERY GREEN, IF THEIR NOT IT WILL EFFECT THE TEXTURE OF YOUR PASTELES, THEY WILL BE SOFT AND MUSHY!) 1 Green plantain, peeled and chopped ½ lb calabasa 1 large russet potato, peeled and chopped 2 tablespoon of milk 1 tablespoon of salt 1 tablespoon of adobo 2 packet of sazon 1/4 cup achoite oil 1/2 cup of the juice liquid from the relleno filling Peel the vegetables, rinse them. Put a couple of pieces in the food processor and grind. Pour some of the liquid from the relleno in the food processor to help grind the vegetables. The vegetables are very starchy and can become thick once grinded. The liquid will help soften it up. Continue to add the vegetables and grind a little at a time. The texture will should be like oatmeal. Pour the mixture into a large bowl and continue grinding the vegetables. Once you grind all the vegetables mix it well in the bowl checking for any big clumps of vegetables. If you find big clumps just discard. Add the milk, achoite oil, salt, sazon, adobo, and any relleno liquid you have left over. Mix well, cover, and refrigerate overnight and it will make it easier to assemble the pasteles. The mixture should be an orange/beige looking color. If it looks to light then add more sazon, relleno jice and annato oil to taste. Pasteles (Yuca) Recipe # 3 Makes about 40 2 packages frozen yuca (you can get this at most Latin Markets) 1 tablespoon of salt 1 tablespoon of adobo 2 packets of sazon 1/4 cup achoite oil 1/2 cup of the juice liquid from the relleno filling 1 tablespoon of salt Defrost and drain the water from the yucca package overnight in the fridge. Once it’s drained, mix all the ingredients together and assemble the pasteles. The mixture should be an orange looking color. If it looks to light then add more sazon, relleno jice and annato oil to taste. Relleno (Meat filling for pasteles) Ingredients 9-10 lb pork shoulder cubed 2 tablespoons achiote oil 1 chopped large onion 1 chopped large green pepper 3 tablespoons minced garlic 1 -8 oz. can tomato sauce or 3-4 tablespoons tomato paste 1 can garbanzo beans 1 cup green olives with pimento, chopped or whole 1 tablespoon of salt 1 tablespoon of black pepper 1 tablespoon oregano 1 tablespoon adobo (optional) 1 tablespoon garlic powder 2 sazon with achiote packets 1 packet of goya chicken bouillon ½ cup of sofrito 3 recao leaves chopped 2 tablespoons of olive oil 1 small jar of red pimentos, diced Heat the oil in a dutch oven or a large caldero add all dry ingredients then add sofrito, onions, green pepper and sauté for 5 minutes over medium heat. Add the rest of the ingredients, cover the pot and cook on low for approximately 25 minutes until the pork is completely cooked. Assembly of the Pasteles: 1 pack of banana leaves (frozen section) 1 roll of butcher’s string 1 roll of parchment paper You can find these items in most latin stores. Cut the banana leaves in cut them into 3x 5 pieces. They are a bit fragile and seem to tear easily, so be careful so they don’t tear while you’re cutting them. Wipe the inside of the leaves with a damp paper towel, and set them aside for your assembly line. Place a piece of banana leave in the center of a piece of parchment paper. Place about 1/2 teaspoon of achoite oil in the center of the banana leaf and smear it around in a circular motion. Using a large cooking spoon, place about 4 tablespoons of the masa in the center of the banana leave and smear it around in a circular motion. Place 3 tablespoons of the rellelno meat filling with little sauce in the center of the masa mixture. Carefully flap the upper side of the parchment paper toward the lower side. Fold the two bottom flaps up 1 1/2 inches then fold over again towards the center of the pastel. Now, fold the right flap over and then the left one. Take a piece of the string and tie two pastels securely with a bow in a small package looking assembly. Repeat process until all the masa is gone. To cook the pasteles: Fill a large deep pot with water leaving enough space to add the pasteles. Bring the water to a boil then add salt so that when you taste the water, you can taste the salt. Immerse the pasteles in the boiling water and boil at medium heat for 1 to 1 1/2 hours. Make sure the pasteles are immersed in water while boiling. If not add more hot water to the pot. When they are done, untie them and serve hot. If by chance they are not done you can re-tie them and boil again until cooked.
Posted on: Wed, 28 Aug 2013 04:06:53 +0000
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