Pasteles

(24 Servings)


The masa (the dough):
10 green bananas
2 green plantains
2lbs. yautias (taro root)
2 medium patatoes
1 1/2lbs. pumpkin
2 1/2lbs. yuca (cassava)
6 tbsp. achiote (annatto oil)
1/2 c. annatto oil
5tbsp. salt, to taste
1 c. pork stuffing sauce

The pork stuffing:
3 1/2lbs. pork shoulder
3 1/2tbsp. recaito
1 8oz can of tomato sauce

2 1/2c. water

2tsp. salt
1/4tsp. black pepper
1 small envelope of sazon with annatto

Extra materials:
1 roll of butchers twine
1lb. parchment paper
1pack of banana leaves

How to make Pasteles:

If you're using a grater:

1. Peel all of the Rican Roots and veggies. Be sure to leave them whole (DO NOT cut them into smaller pieces).
2. As you peel each veggie, place it in a bowl with salty water so that it won't turn black.
3. Grate all veggies using the fine side of your grater.
4. Place all grated veggies into a large pot or bowl.

If your'e using a food processor:

1. Use the food processor to make the process easier.
2. Peel and cut all of the Rican roots and veggies and put them into a large pot with cold water and lots of salt.
3. Drain all of the Rican Roots and vegetables and place them into the food processor bowl.
4. Set processor to process on high.
5. Have a large bowl or pot ready to put the processed masa into and have the reserved 1 cup of pork stuffing nearby as well.
6. Fill the food processor halfway with Rican Roots and veggie pieces.
7. Pour a little bit of sauce into the processor. Cover the processor and let it run until it resembles an oatmeal consistency
8. Keep adding more pieces and keep processing until all of the roots and vegetables are processed.
9. When everything is processed- place it all into a large bowl or pot.
10. Add the salt, annatto oil and one cup of pork stuffing sauce to the masa and mix everything well.
11. At this time, taste and see if you need more salt.

Method of cooking the pork:

1. Cut the pork into small pieces.
2. Place the meat, recaito, tomato sauce, water, salt, black pepper and sazon flavoring into a large pot.
3. Bring to a boil and then simmer for 45 minutes.
4. Reserve 1 cup of stuffing sauce for the masa.
5. Place the meat, uncovered, into the another pot so it can cool down faster. Set aside.

The banana leaves and twine:

1. Wash and wipe dry the banana leaves. Cut them in half and set aside.
2. Cut the twine about 36 inches long (long enough to tie two pasteles together)

Now let's get it started...

1. Place a piece of banana leaf in the center of parchment paper (If you were not lucky enough to find banana leaves- use just parchment paper).
2. Place about 1/2 tsp. of annatto oil in center of the banana leaf and smear it around in a circular motion.
3. Using a large cooking spoon, place about 1/2 -3/4 cup of the masa into the center of the banana leaf. Smear it around in a circular motion.
4. Place a good helping of the pork stuffing, with a little sauce, in the center of the banana leaf.
5. Carefully fold the upper side of the parchment paper towards the lower side.
6. Fold the two bottom flaps up 1 1/2 inches then fold over again towards the center of the pastel.
7. Now, fold the right flap over and then the left one.
8. Take a piece of the twine and tie the pastel securely with a bow.

To Cook the pasteles:

1. Fill a large deep pot with water, leaving enough space to fill it will pasteles.
2. Bring the water to a boil and then add salt. Add enough so that when you taste the water, you will also taste the salt.
3. Place the pasteles in the boiling water. Boil the pasteles at medium heat for 1 1/2 hours.
4. When they are done, untie them and serve them hot.
5. If by chance they are not done, just tie them back up and cook for a while longer.
6. ENJOY

My Mom's Best Memory of Pasteles:
Each year when my mom was growing up, my grandma/abuela would make her Pasteles. Pasteles was a special food for her. My mom used to sneek into the kitchen and grab a piece of the delicious pasteles at night. She loved it so much! But, sometimes my grandma caught her sneeking a tiny piece of her favorite food and then they would laugh together. My grandma still makes pasteles today. My grandma lives in Puerto Rico. My mom wishes that she lived closer so that she could enjoy Pasteles more often.