Best 2 Puerto Rican 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).

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.