Puerto Rican Pasteles Pasteles Puertorriqueños Recipes
PASTEL PUERTORRIQUENO
Steps:
- Saute peppers, onion, and tomato in olive oil until soft, then add in tomato paste, cilantro, and garlic to make a sofrito. Cook until soft and caramelized, at least 10 minutes.
- In food processor, grind the malanga and bananas with the milk, and then add the sofrito. Continue to grind until very smooth. Add cornstarch and mix until fully incorporated. Season, to taste, with salt and pepper.
- Cut banana leaves into 4 (8 by 11-inch) pieces. Place a spoonful of this mixture into the middle of the banana leaf and then divide the olives, raisins, and ham into equal parts and place these on top of the pasteles. Wrap like an envelope and tie with a string. Boil for 45 minutes.
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- In a large bowl, grate the peeled yautía and the green plantains (or cleaned and peeled yuca). Use disposable gloves, as uncooked plantains will stain your hands and kitchen towels.
- For each pastel, lay out a piece of parchment paper, topped with one piece of banana leaf. Brush achiote oil in a rectangular shape on the center of the banana leaf.
- Bring a stock pot of salted water to a boil. Place the pasteles in the water, making sure they are submerged. Reduce the heat and simmer for 1 hour.
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