Puerto Rican Pasteles

This typical Puerto Rican dish probably is the most fascinating food I have ever tried. At first, I didn’t like it even though all the ingredients were very familiar to me. Nevertheless, after I tried many more times, or I should say after I tried my mother-in-law’s pasteles, I began to like it and very much enjoy it. This year, in memory of my mother-in-law, I and my daughter made it the way she taught me. Typically, this dish is eaten during the holiday season and is very similar to what most know as tamales. I share this recipe with you all.  Happy Cooking!!

For this dish, you will need to make sofrito, a cooking base used in many Latin American dishes.

Ingredients:

SOFRITO

Blend green pepper, onion, garlic, cilantro, recaito in the blender.

FILLING

  • 1 cup of chop meat (pork or chicken)
  • 1/2 cup of garbanzo beans
  • 1/4 cup of alcaparado (chop green olives)
  • 3 spoonfuls of sofrito

Sautee meat until light brown and add sofrito and alcaparado. Add garbanzo beans when the meat is cooked. Let it cool.

PASTELES INGEDIENTS:

  • 1 cup of shredded plantain (green banana)
  • ½ cup of shredded pumpkin
  • ½ cup of shredded white yautia
  • ½ cup of carnation milk
  • ½ cup of achote oil (mix achote seed and oil, heat it up in low heat)
  • 1 small envelope of sazon
  • Salt and pepper to taste
  • Red roasted pepper (canned)
  • Paper (banana leaves is good too. It adds flavor).
  • Cooking string to tie

Use wooden spoon or spatula to mix all Pasteles ingredients. It should be a very smooth mixture and nice shiny light orange color. It is ready to be wrapped.

On a piece of paper, put a dollop of the pasteles mixture, a generous amount of meat with its juice and a slice of roasted red pepper. Fold the paper and tie it with string.

To cook, place the pasteles in boiling salted water for about 45 minutes. Pasteles goes well with simple white rice or with rice and gandules.

Freeze extra batch for future consumption.