Best Pasteles Recipes

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).

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.

PASTELES WITH YUCA AND PLANTAINS

Steps:

• Combine yuca, green plantains, yautia, and milk in a blender; puree into a thick paste the consistency of oatmeal.
• Combine lard and achiote seeds in a saucepan over medium-low heat; heat until lard is melted, and reddish in color, about 5 minutes. Strain out achiote seeds. Mix half of the lard into the yuca paste.
• Heat olive oil in a large pot over medium heat. Add onion and green bell pepper; cook and stir until tender, about 5 minutes. Add pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and garlic; cook and stir until pork is no longer pink in the center, 8 to 10 minutes. Remove from heat.
• Mix 2/3 of the remaining lard into the pork mixture.
• Smear each plantain leaf with a small amount of remaining lard. Place a large spoonful of the yuca paste in the center of each one; top with a scoop of the pork mixture. Fold up the sides of each leaf to enclose the filling and create a rectangular pastel.
• Stack 2 pasteles and tie them together with kitchen string. Repeat with remaining pasteles.
• Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.

PASTELES DE YUCA

Steps:

• Prepare the achiote oil: In a saucepan, gently simmer the achiote seeds in the oil until the oil turns dark red. Remove from heat. Let cool. Strain the seeds from the oil and discard the seeds. Keep the cooled oil in a covered jar or other container. You can leave it out, or refrigerate it. You will use this oil in the "Masa", in the filling, and for wrapping the pasteles. (on Day 2).
• Prepare the Masa: Cut the yuca into pieces that you can comfortably handle- about the size of a stick of butter. Carefully cut each piece lengthwise to reveal a woody stalk in the center of the yuca. It's roughly the width of a toothpick, and runs the entire length. Cut it out by making a 'V' cut, and discard- we want our masa to be smooth!
• Feed the pieces a little at a time into a food processor with grating blade- any stubborn pieces that hang around will be dealt with in the next step.
• Remove the grated yuca from the processor, switch the grating blade to the regular cutting blade, add the yuca back to the machine and pulse for about 2 - 3 minutes to create a moist, finely grated mixture that is the consistency of grated parmesan cheese- just a little wetter.
• Place the masa into a strainer that is lined with a cheesecloth. (If you have a very fine strainer, you don't need the cheesecloth). Place the strainer with the masa over a bowl (to let the yuca masa to drip into), then cover with some plastic wrap, and place into the refrigerator until the next day when you are ready to finish the pasteles.
• Remove the masa from the refigerator. It will have dripped several ounces of its liquid in the bowl- discard the liquid.
• Prepare the filling: Wash the pork meat with vinegar. Cut the meat into ½ inch cubes (about the size of a small broth cube).
• In a saucepan, use 2 ounces of the achiote oil that you prepared, and simmer the 2 ounces of sofrito in it on low heat for 3 -5 minutes.
• Add the rest of the filling ingredients (except the last 3 ingredients: the olive oil, the olives and the red peppers) to the saucepan, bring to a boil, lower the flame.
• Simmer for approximately 1 - 1½ hours on low heat, covered. Take care that the water does not completely evaporate- if the sauce gets too thick, add a couple ounces of water.
• The meat should be cooked, but it should not fall apart when done, so check every 15 minutes once an hour has passed.
• When the meat is done, remove from heat and let cool. You should have some gravy left with the meat, but it shouldn't be too watery. If it looks dry, add 2 ounces of water. In either case, now add the olive oil that was part of the last 3 ingredients.
• While the meat is simmering, you can start seasoning the masa, but be sure and go back to the previous step to finish up the meat!
• Season the masa: In a medium saucepan, on medium heat, use 2 ounces of the achiote oil that you prepared, and simmer the 1 cup of sofrito in it for approximately 5 minutes. It should be sizzling slowly, not just steaming a little.
• Add the 2 ounces of water and the rest of the ingredients listed (except the masa!). Simmer another 5 minutes, then remove from heat.
• In a large saucepan, bowl, or tray, add the masa that you had removed from the regrigerator. Now add the sofrito that you just removed from the heat, and mix well.
• Add a half cup of the achiote oil to this, and mix again. Your masa should now have some color, and should have a good taste! If not, review the steps carefully- you might have missed something.
• If you haven't finished the last part of the meat, do so now. Otherwise, you're ready to wrap the pasteles!
• Wrap the pasteles: Use twenty bundles of plantain leaves.
• Note: If you can get the plantain leaf, do use it! It adds a world of a difference in taste to your pasteles!
• With a knife, remove the central ridge of the plantain leaves to give greater flexibility to the leaves. Divide leaves into pieces, about 12 inches square. Wash and clean leaves with a damp cloth and toast slightly over an open flame (such as the stove burner on low). This makes the leaf more pliable.
• You should still have about ½ cup of achiote oil left. Place 1 tsp of the achiote on the leaf, or the parchment paper. Spread it out to the size of a postcard (4" x 5"). Next, place 3 Tbsp of the masa on the leaf (or paper) and spread it out thinly over the oil that you just spread out.
• Place 1 ½ - 2 Tbsp of the meat filling in the center of the masa.
• Place 2 olive halves on top of the masa.
• Place strip of red pepper on top of the masa.
• Fold the leaf (or paper, or leaf on top of paper) one long half over towards the other. It won't actually get to the other end, but you have created a top and bottom layer of plantain leaf and enclosed the contents in it.
• Now fold both of those back towards the end that you first started from (making the crease at the far edge of the masa inside), while keeping in mind that you are sort of duplicating the shape of the rectangle of oil that you first made!
• Fold it once more, if you need to use up some paper. Then fold the right and left ends of the leaf toward the center.
• Tie the pasteles together in pairs (or alone), with a string, placing the folded edges facing each other. They should be tied from both sides, to prevent them from opening.
• This recipe yields approximately 12 -14 pasteles.
• Cook the pasteles: In Large pot, bring to a boil 5 qts of water with 1Tbsp salt. Add 12 pasteles and boil, covered, for one hour. Halfway, turn over pasteles. After the hour, remove pasteles from the water at once, and place in a strainer.

PASTELES DE GUAYABA: GUAVA PASTRIES

Steps:

• Blend the cream cheese, butter and flour until well mixed. Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Preheat oven to 375 degrees F.
• Roll out the dough into a 1/4-inch thick square. Cut the rolled dough into 16 to 20 squares.
• A little off center of each square, place 1 tablespoon guava paste. Fold the dough over the guava paste, forming a triangle. Press the edges shut. Place the pasteles onto a cookie sheet and sprinkle them with a thin layer of sugar.
• Bake until the pasteles are evenly browned, about 25 minutes.

PASTELES GUISADOS (PASTELES STEW)

Steps:

• 1. PREPARE ACHIOTE OIL: Heat olive oil and achiote seeds over medium heat for 5 minutes or just until oil has taken reddish color of seeds. Cool. Store in tightly sealed glass jar. Note: This recipe makes more than what is called for in stew recipe.(I refrigerate mines and kept it until the oil was used up, about 3 months later.)
• 2. PREPARE MASA: Peel bananas and place in lightly salted water (halving them lengthwise and using gloves makes job easier, green bananas leave a sticky sap). Grate on smallest opening of food processor or cheese grater. In bowl, combine grated bananas and 1/2 cup achiote oil and mix thoroughly. Seasoning lightly with salt. Scoop into little balls and drop into salted boiling water until the dumpling float. Once the dumplings float, remove from salted water and fold into the pastele stew. Optional: Store in heavy ziploc bag in refrigerator, and use within 1-2 days, or freeze until needed.
• 3. PREPARING STEW: In very large pot or dutch oven, heat 6 tablespoons of achiote oil over medium heat. Add onions, garlic, cumin, salt, bay leaves, cilantro and pork. Cook 10 minutes, occasionally stirring until onions have softened but not browned. Add tomato sauce, olives and their liquid, and 4 cups water. Lower heat to a simmer and cook 30 minutes, uncovered, stirring occasionally. Add masa and remaining water. Taste and re-season if necessary. Cover. Simmer 1 hour, stirring and checking from time to time to avoid scorching. The stew will thicken nicely, but if it gets too thick, add a little water to thin it to your liking. Season with freshly ground pepper. Serve over steaming white rice and garnish with chopped cilantro if desired. Note: I've also served this with a side of fried bread and bacalao salad (I will post these recipes later.) which was just as hearty and very lovely on the palate.

PASTELES DE QUESO RECIPE BY TASTY

Steps:

• In a large bowl, sift together the flour, salt, baking powder, and sugar and whisk to combine.
• Add the corn oil and whisk until well combined.
• In a liquid measuring cup or small bowl, lightly beat together the eggs. Add the milk.
• Gradually add the egg mixture to the dry ingredients. Mix until the dough begins to come together in a ball.
• Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth.
• Place the dough in a floured bowl. Cover with a kitchen towel or plastic wrap and let it rest for 45 minutes, or until dough has nearly doubled in size.
• Roll the dough into about 25 smaller balls, or fewer if you prefer larger pasteles. Transfer to a baking sheet and cover with a kitchen towel so the dough balls don't dry out as you roll them out.
• Working 1 at a time, roll each dough ball out into ⅛-inch (3 mm) thick ovals. Use an inverted bowl to cut out circles about 4-5 inches (10-13 cm) in diameter. Discard the dough scraps.
• Add about a tablespoon of Oaxaca cheese to the center of each circle. Lightly wet the edge of the dough with water, then fold in half and seal using the repulgue technique or an empanada mold cutter.
• Fill a large pot with canola oil and heat to 360°F (182°C).
• Add several pasteles at a time to the hot oil and fry for about 5 minutes, or until crisp and golden brown. Drain on paper towels.
• Dust the hot pasteles with powdered sugar. Serve with api, if desired.
• Enjoy!

PASTELES DE GUAYABA (GUAVA AND CREAM CHEESE PASTRIES)

Steps:

• Blend the cream cheese, butter and flour until well mixed; Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Preheat oven to 375 degrees F.
• Roll out the dough into a 1/4-inch thick square; Cut the rolled dough into 16 to 20 squares.
• A little off center of each square, place 1 tablespoon guava paste.
• Fold the dough over the guava paste, forming a triangle; Press the edges shut.
• Place the pasteles onto a cookie sheet and sprinkle them with a thin layer of sugar.
• Bake until the pasteles are evenly browned, about 25 minutes.

PASTELES DE YUCA AS MADE BY IVáN EMILIO RECIPE BY TASTY

Steps:

• Heat ¼ cup (60 ml) of olive oil in a medium pot over medium-high heat. Add the pork, olives, sofrito, 1 tablespoon of annatto seasoning, salt, the beef broth cube, and water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 1 hour, or until the pork is tender. Remove from the heat and let cool.
• Grate the yuca on the small holes of a box grater. Add to a large bowl filled with water as you are grating so the yuca doesn't turn brown.
• Drain and rinse the yuca, then wrap in a towel and squeeze to extract excess liquid until fully dry.
• Add the dry grated yuca to a large bowl with the remaining cup of olive oil, the beef broth, salt to taste, and the remaining 3-4 tablespoons of annatto seasoning. Mix well with your hands to combine.
• Cut the banana leaves into 24 10 x 12-inch (25x30 cm) rectangles. Cut parchment paper into rectangles of the same size.
• Turn a burner on the stove to high heat. One at a time, pass the banana leaves evenly over the flame for 1 minute or until the banana leaves turn brighter green and become pliable.
• To assemble the pasteles, stack a banana leaf over a piece of parchment on a clean work surface. Spread a bit of the pork cooking liquid over the leaf so that the pastel won't stick. Add about ½ cup (105 G) of the yuca mixture and spread into a square shape. Top with about a tablespoon of meat. To seal, fold the banana leaf and parchment paper in half from bottom to top, then fold the top back over the center and tuck in the sides. Tie with butcher's twine to secure. Repeat with the remaining ingredients.
• Bring a large pot of water to boil and season with 2 teaspoons of salt. Add the pasteles, cover, and cook for 30-40 minutes, or until the yuca mixture is firm. Remove the pasteles from the water.
• Enjoy!

PASTELES EN HOJA (DOMINICAN REPUBLIC VERSION)

Steps:

• Cut the banana leaves into 8x8-inch squares wash, pat dry and reserve.
• If using pork or chicken:.
• Place a small chicken (about a 2lbs) or pork loin in a crock pot and liberally sprinkle with adobo seasoning until covered. Set on low for 6-8 hours When done, allow it to cool and shred it with your fingers. Now you can use it for the pasteles.
• If using ground beef:.
• In a bowl combine the meat with the onion powder, oregano, basil, 2 tbsp adobo seasoning.
• In a pan over medium heat, heat up oil and add garlic, onions and pepper. Sauté until tender. Add 1/2 lb of meat.
• Cook until no longer pink and drain. Return to heat and 2 tbsp of water and tomato paste. Cook until all liquid has evaporated. Reserve.
• If using cooked pork or chicken:.
• Heat up oil over medium heat and add garlic, onions and pepper until tender; add 1/2 lb meat. Season with oregano, bay, onion powder, black pepper and salt if needed. Stir until combined. Add 2 tbsp water and tomato paste, heat through, for about 2 minutes or until liquid has evaporated. Reserve.
• Peel the plantains, niame and malanga. Grate the raw niame, malanga and plantain and mix with 1 tsp of adobo seasoning and 1 tspn salt. Add the broth either store-bought kind or the broth made if you slow-cooked the chicken. It will look like a doughy mass. Don't make it too wet.
• For assembly:.
• Put 2 tbsp of the plantain mixture on the center of a banana tree leaf, on top put 1 tspn of meat, and top that with 2 more tbsp of the plantain mixture. Wrap the leaf around it to form a rectangle; about 5-7" in length and 3-4" in width. Wrap another layer of parchment paper over each one. Tie string once around and once the other way to resemble a present, and tie a knot in the middle. At this point you can freeze them by wrapping a third layer of foil over each one and store for up to a month, just remove foil before cooking.
• When ready to make, put half a gallon of water in a very large pot and boil them for 20 minutes. Remove the banana leaf before eating.
• We usually eat them with Tabasco sauce and/or ketchup. Enjoy!

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!

PUERTO RICAN PASTELES RECIPE - (4/5)

Steps:

• MEAT MIXTURE: Chop pork or chicken into small pieces. In saucepan, heat 15 tablespoons of achoite oil; brown pork or chicken. Add onion, garlic, green onions, parsley, pimiento, and oregano. Cover and simmer for 10 minutes. Stir in tomato sauce, and 7 1/2 teaspoon salt and red peppers. Cook over low heat for 1 hour. Cool. BANANA MIXTURE: Soak bananas in hot water for 10 minutes. Peel bananas and potatoes; grate finely. Combine bananas, potatoes, 15 tablespoons achoite oil, and remaining 5 teaspoons salt. Lay 2 ti leaves overlapping lengthwise (or foil squares). To make each pastele, spread about 1/2 teaspoon remaining oil on ti leaves (or foil squares). Spread 1/3 cup banana mixture over oil forming about a 9x6 inch rectangle. Put 1/4 cup meat mixture in center of banana mixture. Place 2 olives on meat/banana mixture. With knife, fold banana mixture over meat mixture on all sides to cover meat mixture. Carefully fold and wrap ti leaves (or aluminum foil squares wrapped drugstore style) into rectangle. Tie with sturdy string such as crochet thread. Repeat until all ti leaves (or foil squares) are used. Place in large sauce pot; add salted water to cover. Bring to a boil. Lower heat to simmer and cook for 1 hour.

PASTELES DE YUCA (CASSAVA MEAT PIE) RECIPE - (4.3/5)

Steps:

• 1.Shred the Yucca (Careful with the nails) and squeeze thru some cheesecloth to get some of the starch out. Peel the cassava. Cut along and make the center or heart. In units easier to grate. To facilitate this process added to the dough 1 ½ cup warm water. Now add vegetable oil and sazón.to the dough.Mix all ingridients well. Prepare broth with chicken bouillon cubes and ½ cup water. In blender put the dough in small amounts with a little chicken broth and refined a little dough. To form a smooth mixture. Do not make it to liquidy. This process will leave your body smooth and at the same time better to join dough ingredients. This is the time to check whether the dough is to your liking. If you have too much salt for your taste add cassava. Add salt if dull. Remember that the padding will be salt and water used for cooking also carries salt. Keep the dough in the refrigerator while preparing filling. Now prepare the filling. 3.Cut the ham, bacon, and pork meat into very small pieces. Mince the rest of the ingredients 4.In a large saucepan, cook all the meat along with salt, tomato, cilantro, peppers and onion until the meat is tender. (Seasonings to your taste). 5.Once everything is cooked, add the olives, ChickPeas and capers. 6.Cut the banana leaves into APPROIMATELY 10x10 squares and wilt them over low heat on the stove, 7.Wet the center of the leave with annatto oil (achiote for the ricans) and place about 5 or 6 tablespoons of the yucca mix in the center. 8.Using a spoon, form a well in the center of the mixture and place about 2 tablespoons of the meat mixture in the well. Carefully fold the leaf over, in order to cover the meat with yucca on all sides. DO NOT over stuff them. Tie them with cooking twine, 9.Repeat this procedure until all the yucca mixture has been used. You can now freeze or cook them when you are ready. How to cook the pasteles: 1.In a large, large pot, heat about 4 litres of water and add some salt. 2.Place about 12 pasteles in the water and bring them to a boil. 3.They should cook for about 45-60 minutes.

PASTELES DE COCO (COCONUT PASTRIES)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with parchment paper.
• Roll out each sheet of pastry dough slightly, just to thin it. Cut each sheet into 12 squares, and place half the squares on the prepared baking sheet, leaving at least half an inch between each square.
• Place a spoonful of coconut in the center of each pastry square, then top with a second pastry square. Pinch the dough on two sides to seal in the coconut filling.
• Bake pastries in preheated oven until golden brown, 10 to 20 minutes. Cool on a rack.

DOMINICAN PASTELES EN HOJA AS MADE BY JULISSA CALDERON RECIPE BY TASTY

Steps:

• Heat the oil in a large skillet over medium heat. Add the Bijol seasoning and cook for 3 minutes or until the oil turns reddish-orange and is aromatic. Set aside all but 2 tablespoons of the seasoned oil and return the pan to the heat.
• Add the red onion, garlic, beef, salt, pepper, and oregano and stir to combine. Cook until the meat is well browned, around 15 minutes.
• Add the tomato sauce and raisins. Bring to a boil, then cover and reduce the heat to low. Simmer for 30 minutes, or until all of the liquid evaporates and the meat is tender. Remove from the heat and let cool.
• Make the plantain dough: In a deep bowl, add the plantains, yuatía, chicken broth cubes, Sazón Goya powder, lime juice, some of the milk, Bijol seasoning, and reserved Bijol oil. Stir to combine, adding more milk as needed until the dough is seasoned to your taste, soft, tacky, and light orange in color.
• Lay a banana leaf on a clean work surface and brush the center with Bijol oil. Scoop 3 tablespoons of the plantain dough into the center of the square and top with 2 tablespoons of the beef filling. Fold the banana leaf in half, then roll up and tuck in the ends to seal. Tie tightly with twine to secure. Repeat with the remaining ingredients.
• Bring a large pot of water to boil over medium heat and season with salt. Add the pasteles, cover, and cook for 40 minutes. Remove the pasteles from the pot.
• Unwrap and serve with ketchup and hot sauce.
• Enjoy!

PASTELES

Steps:

• add oil in a large skillet over medium heat. Add the annatto seeds and heat for one minute to release their orange color.
• Remove from heat and drain the oil into a separate container.
• Discard the seeds and return half of the oil to the skillet.
• Return the oil to medium-high heat and add the pork and bacon. Brown for about 5 minutes, stirring occasionally.
• Add the garlic, onion, bell pepper, small green peppers, tomatoes, culantro, and oregano, and sauté for another 5 minutes.
• Stir in the chickpeas and olives (with their respective liquids), capers, and raisins.
• Cover and simmer over low-medium heat for 40 minutes. When done, uncover and allow to cool.
• Drain the broth into a separate container and set aside.
• Make the dough by peeling the plantains and the bananas, first cutting off the ends and running a knife tip lengthwise along one or more of the ridges.
• Insert and run a thumb just beneath the cut peel to lift and remove it. Peel the yautia.
• Place plantains, bananas, and yautia into a large bowl of salted cold water to prevent discoloring.
• You can grate them using the fine side of a hand grater, or instead, cut into 1/2- to 1-inch pieces for the processor.
• Fill 1/3 to 1/2 of the food processor or blender container with the cut vegetables, slowly adding broth to form a smooth, porridgelike mash. It should not be runny.
• Transfer the purée to a large bowl. If you run out of broth, substitute water as needed.
• Stir in the salt and the remaining annatto oil.
• Place a banana leaf on a sheet of parchment paper.
• Drop a scant 1/2 cup of the dough onto the center of the leaf and spread it several inches all around with the back of a spoon.
• Drop 2 tablespoons of the filling a bit off center. Fold each long side and then the ends toward the center.
• Slide the encased leaf toward the long edge of the parchment and wrap again.
• Fold end flaps over.
• Tie two pasteles together, with folded edges facing each other.
• To cook, put a batch (4 to 6 tied bundles) into a large kettle of salted boiling water and cook semicovered at medium-high heat for 30 minutes.
• Turn the bundles over and cook 40 minutes more.
• When done, drain them well, remove the strings and wrappings, and serve hot.

PASTELES DE MASA (GREEN BANANA MEAT PIE) RECIPE - (4.1/5)

Steps:

• DOUGH: Boil the green bananas for a few minutes until the peel begins to turns black. Then you can just pull off the peel and grate the bananas in the food processor. Make sure you don't leave them in the pot too long. Peel the rest of the vegetables, rinse them and grate in a food processor. Add milk, oil, and salt. Mix well, cover, and refrigerate for at least one hour. It is best to do this the day before actually putting the pasteles together. It makes for easier handling masa. FILLING: Heat the oil in a caldero or other high-sided pan/pot and cook the meat and ham for about 5 minutes over medium heat. Add the rest of the ingredients. Cook on low for approximately 25 minutes until the pork is completely cooked. Cool. WRAP: You can use either the banana leaves or aluminum foil. If using leaves: Use 10 bundles of plantain leaves. Remove the central ridge on each leaf. Divide leaves into pieces, about 10-inch squares. Wash and clean leaves with a damp cloth and blanch them (toast them slightly over gas stove flames). If you have just a few plantain leaves cut them in small pieces and add a piece to each pastel for more flavor. If using foil: Use aluminum foil with butcher paper or plastic wrap on top to make a wrapper. You may add a piece of banana leaf (if available) right on top. ASSEMBLE: Cover the kitchen counter with newspaper or parchment paper for easier cleanup time. Grease center of the wrapper - using the back of a spoon dipped in achiote oil. Use a ½ cup measuring cup to scoop dough (this helps keep the pasteles the same size). In the center of the wrapper place ½ cup of dough and thinly spread it not more than 5 inches long and about 4 inches wide. Keep a small ruler handy to determine size until you can eye-ball it. Use a 1/8 cup measuring cup to scoop the meat filling and fill just a bit over the brim. That should measure 2½ tablespoons. Place 2½ tablespoons of meat filling on the masa, a bit off the center. Fold the wrapper in half to close the pastel. If using foil, fold the edges over until tightly sealed. If using leaves just fold one over the other until completely sealed. Tie the pastel. (You may skip this part completely if you are using foil paper - simply make sure the folds are pressed securely.) Tie the pastel with string to hold it together. Make one run of string lengthwise and two runs crosswise. This will hold the banana leaves secure. Cook the pasteles for 1 hour, turning them once half way through cooking. Freshly cooked pasteles taste much better. If freezing for later, freeze before cooking.

MINI PASTELES DE CARNE CON QUESO Y TOCINO

Steps:

• Bate bien los huevos y la leche en un tazón grande. Agrega el resto de los ingredientes a excepción del tocino; revuélvelos un poco. Forma 6 tortitas (1 pulg. de grosor); envuelve las tortitas con las rebanadas de tocino poniéndolas todo alrededor del borde.
• Envuélvelas individualmente utilizando envoltorio plástico; colócalas en una bolsa de plástico con cierre apta para congelación. Cierra la bolsa. Déjala en el congelador por un máximo de 3 meses.
• Calienta el horno a 375°F. Quítales el envoltorio a las tortitas congeladas; colócalas en una charola (bandeja) para hornear con borde que hayas rociado con aceite en aerosol. Hornéalas de 40 a 45 min. o hasta que se cocinen (temperatura interna de 160°F).

PASTELES - ARGENTINEAN CARAMEL FILLED CRESCENTS

Steps:

• In a large bowl, stir together the flour, confectioners' sugar, baking powder, and salt. Cut in the butter with a pastry blender or by hand until mixture forms pea sized lumps. Add ice water, 1 tablespoon at a time; tossing the mixture with a fork until dough comes together. Divide dough into 2 pieces, cover, and refrigerate for at least 1 hour.
• In a small saucepan, combine the caramels and milk over low heat, stirring constantly. Stir in the coconut , remove from heat, and allow to cool.
• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut out circles with a 3 inch round cookie cutter. Beat the egg and 1 tablespoon of water together in a cup. Moisten the edge of the cookie round with the egg mixture, and place 1/2 teaspoon of the caramel mixture in the center. Fold the circle over in half and press the edges with a fork to seal.
• Place the cookies onto the prepared baking sheet and brush the tops with the egg mixture. With a knife cut three slits across the top of each cookie. Bake 15 to 20 minutes, until golden brown. Remove cookies to wire racks to cool. Store at room temperature. These cookies do not freeze well.

PUERTO RICAN PASTELES (PASTELES PUERTORRIQUEñOS) RECIPE | EPICURIOUS.COM

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).
• Cooks' notes
• ServingMost people like them with a little sauce. Ajilimójili
• is a good choice.
• Preparing Plantains
• To peel them before cooking, cut off the tips with a small sharp knife. Cut crosswise into 2 or 3 chunks. Make 2 or 3 lengthwise incisions in each, following the ridges that run down the fruit. Trying to bruise the flesh as little as possible, pull the skin away from the flesh with a table knife, then work it free with your fingertips. Trim off any underskin.
• Plantain Leaf Wrappers
• To prepare, defrost them in the refrigerator overnight or in warm water for about 20 minutes. Wipe both sides clean with a damp cloth and pat dry with paper towels. Working on a cutting board, use a ruler and knife to measure and cut the leaves into squares.
• Singe the squares by running each side over a gas flame or an electric burner set on high for a few seconds. You will notice that the leaf immediately becomes supple and its outer side shinier. If any leaves are torn, just overlap a couple of them when wrapping the dough.
• Roasting Peppers
• Heat a comal or heavy skillet over medium-high heat until a drop of water sizzles on contact. Place the whole peppers on the hot surface and roast, turning occasionally with tongs, until they are blackened on all sides. This may take up to 15 minutes for bell peppers. Remove from the heat and place in a paper or plastic bag to "sweat" for a few minutes (this helps loosen the skin).
• When they are slightly cooled, peel the charred skin from the roasted flesh. Scrape and pick off the black bits a little at a time; don't rinse. Core and seed the peppers before proceeding with the recipe.
• The Pastel Wrap
• Fold down the top edge a little more than halfway, pressing lightly, then unfold. Fold up and press the bottom edge in the same way; unfold. The masa will now completely enclose the filling.
• Now fold down the top half again a little more than halfway toward you. Hold it in place while you bring up the bottom edge to make a seam about 1/2 inch from the folded side. Holding the seam closed, fold back the open right and left ends of the packet into flaps slightly overlapping under the seamless side.
• Steaming Tamales
• To steam tamales, pour water into the steamer pot, place the steamer basket in the pot (above the water), and arrange the tamales in the basket. Cover the pot and bring the water to a boil, then lower the heat to a simmer and steam the tamales until they are set. The timing depends on the size and composition of the tamales, but most take about 1 hour. Be sure to check the water level in the pot from time to time and replenish with boiling water as necessary.
• Reprinted with permission from Gran Cocina Latina: The Food of Latin America by Maricel Presilla, © 2012 Norton