Pasteles (not pastries)

Ingredients:
4 cups yuca grated
1 green plantain
4 T of Achiote or Annatto oil
1/4 cup milk
1 teaspoon salt
1 lb fresh pork (roast, or boneless chops depending on how tough you want the meat to be)
1 tomato
1 ounce bacon (fresh)
1 1/2 sprigs of cilantro
1 sweet pepper (aji dulce)
4 T lard
2 t capers
1/4 cup green spanish olives
1 large onion
1 green pepper
2 ounces ham
Fresh Banana leaves which can be found at most spanish grocers or if you MUST aluminum foil (best with banana leaves)
cooking twine for tying

Mixing Instructions:

Maza:
Shred the Yucca and squeeze to get some of the starch out. In another dish mix the oil, salt, and milk. Combine with the yucca mixing well to form a smooth mixture.

Filling:
Cut the ham, bacon, and pork meat into very small pieces. Mince the rest of the ingredients.
In a large saucepan, cook all the meat along with salt, tomato, cilantro, peppers and onion until the meat is tender. (Season to your taste).
Once everything is cooked, add the olives and capers.

Preparation:
Cut the banana leaves into APPROIMATELY 10x10 squares and wilt them over low heat on the stove.
Wet the center of the leave with annatto oil (aka achiote for the puerto ricans) and place about 5 or 6 tablespoons of the yucca mix in the center.
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.

Repeat this procedure until all the yucca mixture has been used. You can now freeze or cook them when you are ready.

Cooking Procedures:
Fresh:
In a large sauce pan boil water.
Place the pasteles in the water and bring to a boil. Approximately 12 at a time.
Cook for about 45 minutes...unwrap and check to see if they are solid, if not rewrap and cook for another 10 - 15 minutes and recheck.

NOTE: This is a traditional dish that is most commonly found at the table around Christmas time! It is excellent any time of year though! Plan on spending most of your day at this and try to have lots of help when preparing! It takes a lot of work and time but in the end is WELL WORTH IT!

Enjoy!

A lot like tamales. Sounds good.

Michael,

Just a warning! Most people that like Tamales do NOT like Pasteles. This is sort of an aquired taste. They do not taste like tamales in the least. I like both...but there is not a resemblance in flavor.

quote:

Originally posted by mammascookin

Michael,

Just a warning! Most people that like Tamales do NOT like Pasteles. This is sort of an aquired taste. They do not taste like tamales in the least. I like both...but there is not a resemblance in flavor.

I can see that they wouldn't taste like tamales. I was thinking in terms of the method of making them. Tamales are made with a masa mixture formed around a filling. They are then wrapped in corn husks, and they are steamed. It was the "construction" and the fact that they're a Christmas tradition that piqued my interest.

, you are very correct! In that aspect they do very much so resemble tamales.

If you happen to try to make them sometime or get the chance to try pasteles, I would be interested in your reaction!

Thanks!

These look really good!!! Thanks for the recipes mamascookin!

Welcome!

~Lisa~