Best Pasteles Recipe By Tasty Recipes

PUERTO RICAN PASTELES DE MASA

Steps:

• Cube up the chicken or pork into small cubes, about 1-2 inches in size. Season the meat with adobo, sazon, garlic powder, and Italian seasoning. Drizzle one teaspoon of olive oil over the meat, then stir up the mixture to get everything well coated with the spices.
• Add the remaining two teaspoons of olive oil to a sauce pan, and heat to medium heat. Once the oil is warm, add in the sofrito and stir for 30 seconds. Add the meat, bay leaves and tomato paste. Stir the mixture to combine. Add in the olives, chicken bouillon cube and chicken broth. Bring the pot to a boil, then reduce to a simmer, cover and cook for one hour. Cool in the refrigerator before filling the pasteles.
• Using the fine shredder blade on your food processor or a manual grater, grate the plantain, green bananas, yautia, and pumpkin. Depending on the size of your food processor you may have to work in batches. Change out the shredder blade for the chopping blade. Working in batches process the shredded vegetables until they form a finely-grained paste. Add remaining masa ingredients and mix until well combined. Mix the sazon oil into the masa thoroughly. Transfer to a bowl, cover and refrigerate.
• Cut the banana leaves into about 8-9 inches in length. Remove the hard rib located on one side of the leaf.
• Cut the parchment paper into 12 inch squares.
• To build the pasteles, smear about 1 tablespoon of liquid from the stewed meat onto the banana leaf.
• Then, spread 1/2 cup of masa into the middle of the banana leaf. Place 1/4 cup of filling into the center of the masa, making sure to drain any excess liquid.
• Fold into parcels. Stack two pasteles together, with the tucked ends facing inwards. Tie the pasteles together using butchers twine.
• If storing, place them in a gallon sized freezer bag and freeze for up to 6 months.
• If cooking them, bring a pot of salted water to a boil, then boil for 45 minutes to an hour. If you're cooking them from a frozen state, cook for 75-90 minutes.
• Drain the cooked pasteles, cut the strings, and unwrap to enjoy. Serve hot.

PASTELES RECIPE BY TASTY

Steps:

• Make the bell pepper purée: Add the bell peppers, garlic, onion, and cilantro to a food processor or blender and purée until well combined. Transfer to a bowl and refrigerate until ready to use. Wipe out the food processor.
• Make the masa: Add the green plantains to the food processor and process until finely chopped. Add the kabocha squash, yautía blanca, and ripe plantains and process until completely smooth; this may take 5-10 minutes. Add the milk, salt, and butter and continue blending until well incorporated. Transfer to a bowl.
• Make the annatto oil: In a small saucepan, combine the achiote powder and olive oil. Warm over medium-low heat until the oil begins to shimmer slightly, whisking to ensure the achiote doesn't burn. Remove the pot from the heat and let stand for 1 minute.
• Add 1-2 teaspoons of the annatto oil to the masa mixture and stir to incorporate. Cover the masa with plastic wrap and chill in the refrigerator until ready to use. Set the remaining annatto oil aside.
• Make the spiced ground beef: In a large pan, heat the olive oil over medium heat. When the oil is shimmering, add the ginger, chiles, and red onion. Season with 1 teaspoon of salt and sauté until the onion is translucent, about 8 minutes.
• Reduce the heat to medium-low and add the coriander and za'atar. Cook for 2-3 minutes, until the spices are toasted and fragrant.
• Increase the heat to medium and add the ground beef. Season with the remaining 2 teaspoons of salt and the pepper. Cook the beef is until browned and cooked through, 5-7 minutes.
• Stir in the reserved bell pepper purée and cook until heated through, about 5 minutes. Simmer for 15 minutes until the flavors have melded, adding chicken stock as needed if the mixture gets too dry--some bubbling liquid should always be visible.
• Remove the pan from the heat. Use a slotted spoon to scoop the ground beef into a bowl, then cover and chill in the refrigerator until ready to use. Discard any excess liquid.
• Assemble the pasteles: Gather the banana leaves, annatto oil, masa, ground beef mixture, kitchen twine, offset spatula, and pastry brush, and set near a large, clean work surface.
• Heat a griddle or flat grill pan over medium-high heat. Working gently and carefully, lightly press one of the banana leaves onto the griddle with a kitchen towel. The leaf should quickly change color in the area where it meets the griddle. Rotate and repeat until the entire leaf has changed color and is hot and pliable.
• Place the banana leaf in the center of the work surface with the veins running horizontally. Brush the leaf with annatto oil. Scoop 4 tablespoons of masa onto the bottom center of the leaf. Scoop 3 tablespoons of ground beef into the center of the masa. Fold the bottom of the banana leaf up and over the filling to meet the top of the leaf, then fold the top of the leaf back over the center. Gently fold in the sides. Tie with twine to secure. Repeat with the remaining ingredients to form 16 pasteles total.
• Bring 2 large pots filled halfway with water to a boil, then salt generously.
• Lay the pasteles in the pots, being careful not to overcrowd, and cook for 30 minutes.
• Let the pasteles rest for 5-10 minutes before unwrapping. The pasteles can also be wrapped and frozen in an airtight container for up to 6 months.
• Enjoy!

PASTELES

Steps:

• Make the sofrito: Place the chiles, bell peppers, onions, culantro, cilantro, garlic and pimentos in a blender and process until the mixture is fully puréed, scraping the sides of the blender as needed. Refrigerate until ready to use: This can be made up to 3 days in advance and refrigerated.
• Make the masa: Peel the bananas and plantains: Prepare a mixing bowl or large pot with water. Cut off the ends of the fruits, then use a knife to score and peel off the skin. Place the bananas in the bowl of water as you go so they don't discolor. (The skins can stain, so be careful as you handle them, or wear plastic gloves.) Remove the skin of the yautia with a vegetable peeler and add it to the water.
• Remove the bananas, plantains and yautia from the water and process until smooth: First, in a food processor fitted with the grating disc, shred each ingredient separately, dumping them into a large bowl as you go. Mix the ingredients together in the bowl, switch to the blade fitting, and process the mixture in batches until smooth, stopping to scrape down the sides of the work bowl as necessary. The end result should look soft and fluffy like a purée. (Alternatively, you can grate everything by hand on the smallest holes of a box grater.) Transfer the masa to a large mixing bowl. At this point it can be refrigerated for a few hours, covered, while you prepare the pork, or frozen for up to 3 months.
• Prepare the pork: Cut the pork into small, rough chunks about 1 inch long by 1/2 inch wide, trimming away excess tough fat as you go. Place the pork pieces in a large stockpot or Dutch oven over medium-high heat. Stir in the reserved sofrito, making sure all of the pork cubes are coated. Let the pork cook, stirring almost constantly, until it starts to release some liquid, about 5 minutes. Add the olive oil and let it cook for a minute or two, then stir in the seasoning packet.
• Let the pork cook for another minute or two, then stir in the olives and their brine, the tomato sauce and the chicken stock or water, and a pinch of salt. Let the liquid come up to a simmer, then cover the pot and reduce the heat. Let the pork cook at a simmer for 30 minutes, or until the meat is cooked through, stirring occasionally. There should be plenty of liquid in the pot at all times, so the mixture looks like soup, not stew. If it looks dry, add stock or water as needed.
• While the pork cooks, make the annatto oil: In a small saucepan, heat the oil and the annatto seeds over medium-high heat, stirring occasionally, until the oil begins to bubble. Lower the heat slightly and let the seeds cook in the oil until the liquid turns a bright pink-red. Turn off the heat and let the seeds sit in the oil until it cools. Strain the oil through a sieve or slotted spoon into a small mixing bowl, discarding the seeds. Set the bowl aside. (If the liquid does not immediately begin to turn red, your annatto seeds are too old.)
• When the pork is done, taste for seasoning, and add more salt if desired, then turn off the heat. Take 2 to 3 cups of the liquid from the pork and stir it into the masa until it is the consistency of thick oatmeal, soft but spreadable. You will still need about 2 to 3 cups of liquid to make the pasteles, so if your pot looks dry at this point, stir in a little water or stock so that you still have plenty of liquid, and taste for seasoning again.
• On a large, clean work surface, set up your pastel-making station: You will need the banana leaves, parchment paper, string, the annatto oil, the pork and its liquid, and the masa. To make each pastel, start with a piece of parchment paper in front of you, one long side closest to you. Use a soup spoon or a pastry brush to paint a very thin smear of annatto oil on the parchment paper, leaving a 2-inch border on the top and bottom and 4 inches on the sides. (This does not have to be perfect: It's just to keep the banana leaf from sticking.) Lay the banana leaf down on top of the oil, long side closest to you. Paint the banana leaf very lightly with the annatto oil. Spread 1/2 cup of masa on top of the banana leaf about 3/4 to 1/2 inch thick. The masa does not have to be a perfect shape: It can overlap the leaf in places and does not have to cover it completely.
• Spoon a scant 1/4 cup of pork pieces along the length of the masa in a straight line. Your goal is really a line of pork chunks along the center of the masa, so that each bite of pastel has a bite of pork. Add 2 olives to the masa, one near each end. Use a spoon to drizzle on a little more liquid as needed so that most of the masa is covered by a very thin layer of liquid. Don't overdo it: About a tablespoon or so of liquid per pastel is about right.
• To form the pastel, fold the parchment paper in half, from the bottom up, over the masa and filling so the 2 long edges meet. Fold those edges down to meet the edge of the pastel farthest from you. Press the paper down and crease the top edge. Fold the parchment in half again lengthwise from the top down, so it covers the pastel. You now have a long thin pastel wrapped in a tube of parchment, with multiple layers of paper on top. (This needn't be exact, as long as the paper forms a neat little package.)
• Working carefully, use the side of your hand to press and slide the masa on either side of the package into the center to give it a neat edge. Fold in 1 inch of the paper on the left and right sides to create small hems. Then fold both sides over the pastel. (If you have a few leaks, it's O.K.)
• Set this pastel aside, flaps facing downward, while you make its partner: Repeat the process above to make a second pastel.
• When you have 2 pasteles, stack them together so they line up, flaps facing inward. Use 1 piece of string to tie the pasteles together the same way you would a package, looping the string once across the long way and at least once across the short way. Make sure the string is tight and the pasteles are tightly tied together. Repeat this process with the remaining pairs of pasteles. At this point they can be frozen for several months, refrigerated for a day or two, or cooked and eaten immediately.
• To cook them, bring a large pot (or a few pots) of salted water to a boil and add the pasteles, either fresh or frozen, in a single layer. Let cook for 1 hour, or an hour and 10 minutes or so if they are frozen. Repeat with the remaining pasteles, then unwrap and serve right away.

PUERTO RICAN PASTELES (PASTELES PUERTORRIQUEñOS)

Steps:

• Making the Recado
• Place all the ingredients in a blender or food processor and puree. Set aside. DO AHEAD: You can make the seasoning base (recado) the day before.
• Making the Sofrito
• Heat the oil in a 12-inch skillet over medium heat. Add the bacon and brown for 2 to 3 minutes. Add the pork and cook, stirring, until it begins to release its fat, about 15 minutes.
• Stir in the recado, reduce the heat to low, and cook, covered, for about 50 minutes, or until the pork is tender when pierced with the tip of a sharp knife. Add some chicken broth if the sauce thickens too much during cooking. When the meat is done, transfer it to a plate with a slotted spoon. Set the sauce aside. DO AHEAD: You can make the sofrito the day before.
• Making the Masa
• Working in 2 or 3 batches, puree the milk, malanga, green bananas, green plantain, and calabaza in a blender or food processor and pour into a large bowl. Add the oil and salt and mix well to color the masa evenly. Stir in the reserved sauce. Taste for seasoning and set aside.
• Wrapping the Tamales
• Place one plantain leaf square on a work surface with the veins perpendicular to you. Brush generously with achiote oil. Place 3 heaping tablespoons of masa in the center of the leaf and spread into a 6-inch square, leaving a 3-inch margin on all sides. Place 3 tablespoons of the diced pork on top, forming a rectangle. Garnish with 4 raisins, 4 chickpeas, a strip of red pepper, and 4 olive halves. Tie the tamal following the instructions for the pastel wrap (see Cooks' notes). Repeat with the remaining wrappers and ingredients. DO AHEAD: You can prepare the plantain leaves the day before.
• Cooking the Tamales
• Using two steamers (or working in batches), steam for about 1 hour (see Cooks' notes).