Well I guess it that time of year again, made a run into Brooklyn and picked up the Pasteles & Sofrito ingredients. First order of business the grating of the masa. The last time I had made these I waited too long to grate all the vegetable and the bananas began to ripen at an accelerated rate. Not this year, first prepare the masa, then the meats, then process the Sofrito vegetables. After all that throw them together and tie them out. Estimated time of completion perhaps tomorrow evening if I give it the right push and effort behind my method of madness & barring any unexpected delays. Instead of evaporated milk Im trying Coconut milk to add to the masa for more Isla (Island) type flavor. The masa will contain in no specific order, green bananas, plantains, Yautia (Lila, blanca, y amarillo) Ñame, Malanga, Yucca y Calabaza. I dont use potato at all because it tend to darken the Masa through oxidation. I like to keep the masa a creamy beige or golden color. Its more eye appealing when the finished product is plated. Time to roll up my sleeves tie a bandana around the noggin to prevent loose hairs going into the ingredients and start this thing right now. Id owe many thanks to my brother Raymond who gifted me the proceeds to enable me to make this Christmas Shopping a reality. Thanks Ray for being there for me. Merry Christmas everyone.
Posted on: Thu, 11 Dec 2014 19:17:21 +0000