#1 Steps for making the filling: Gather all ingredients and brown the diced pork in olive oil in a large nonstick skillet. #2 Add the sweet peppers, chopped onion, recaito, garlic, adobo, oregano, and bay leaf, stirring well. Cook until the pork is no longer pink inside. Remove the bay leaf from the mixture and set aside to cool. #3 Steps for making the masa. 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. #4 Blend the grated roots in a food processor until creamy. #5 Place the masa over a cheesecloth or a fine-mesh sieve for at least three hours so the excess moisture drips out. #6 Once the masa is ready, stir in the garlic, recaito, salt, and enough of the achiote oil to moisten the dough and add a little color. You are now ready to assemble and wrap the pasteles. #7 Wrapping pasteles. Prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line. Prepare 20 (10 x 5-inch) banana leaves, 20 (8 x 4-inch) rectangles of parchment paper, and 20 (18-inch) pieces of kitchen string. #8 For each pastel, lay out a piece of parchment paper, topped with 1 piece of banana leaf. Brush achiote oil in a rectangular shape on the center of the banana leaf. #9 Spread 1 1/2 to 2 spoonfuls of masa onto the center of the leaf. #10 Add 1 spoonful of pork filling and top with another spoonful of masa. #11 Bring the edges of the banana leaf over the top of the pork filling. Then repeat with the other side of the banana leaf so that the masa completely covers the top of the filling. #14 Bring the edges of the banana leaf together and fold down over the top. #15 Fold the edges of the banana leaf underneath the package. #16 Bring the top and bottom edges of the parchment paper over the top and fold or roll down the edges to make a horizontal seam. Tuck the ends under. #17 Tie with a string in both directions. At this point, you can freeze any pasteles you are not going to cook and eat right away. Place them in resealable bags, date, label, and freeze. #18 Cooking pasteles. 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. #19 Using tongs, remove the pasteles from the boiling water and place them on a plate. Carefully cut the string of each with kitchen scissors and very carefully open the banana leaves and parchment paper. Place the pastel on a serving plate. #20 Enjoy with your family and friends and serve with your favorite 1.25L Coca-Cola products.
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Enjoy with your family and friends and serve with your favorite 1.25L Coca-Cola products.
#1 Steps for making the filling: Gather all ingredients and brown the diced pork in olive oil in a large nonstick skillet. #2 Add the sweet peppers, chopped onion, recaito, garlic, adobo, oregano, and bay leaf, stirring well. Cook until the pork is no longer pink inside. Remove the bay leaf from the mixture and set aside to cool. #3 Steps for making the masa. 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. #4 Blend the grated roots in a food processor until creamy. #5 Place the masa over a cheesecloth or a fine-mesh sieve for at least three hours so the excess moisture drips out. #6 Once the masa is ready, stir in the garlic, recaito, salt, and enough of the achiote oil to moisten the dough and add a little color. You are now ready to assemble and wrap the pasteles. #7 Wrapping pasteles. Prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line. Prepare 20 (10 x 5-inch) banana leaves, 20 (8 x 4-inch) rectangles of parchment paper, and 20 (18-inch) pieces of kitchen string. #8 For each pastel, lay out a piece of parchment paper, topped with 1 piece of banana leaf. Brush achiote oil in a rectangular shape on the center of the banana leaf. #9 Spread 1 1/2 to 2 spoonfuls of masa onto the center of the leaf. #10 Add 1 spoonful of pork filling and top with another spoonful of masa. #11 Bring the edges of the banana leaf over the top of the pork filling. Then repeat with the other side of the banana leaf so that the masa completely covers the top of the filling. #14 Bring the edges of the banana leaf together and fold down over the top. #15 Fold the edges of the banana leaf underneath the package. #16 Bring the top and bottom edges of the parchment paper over the top and fold or roll down the edges to make a horizontal seam. Tuck the ends under. #17 Tie with a string in both directions. At this point, you can freeze any pasteles you are not going to cook and eat right away. Place them in resealable bags, date, label, and freeze. #18 Cooking pasteles. 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. #19 Using tongs, remove the pasteles from the boiling water and place them on a plate. Carefully cut the string of each with kitchen scissors and very carefully open the banana leaves and parchment paper. Place the pastel on a serving plate. #20 Enjoy with your family and friends and serve with your favorite 1.25L Coca-Cola products.
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