Puerto Rican Pasteles (Pasteles Puertorriqueños)
(Submitted by Mary Jakubowski)
Ingredients:
Filling (Guiso): A. 2 pounds lean pork meat, without bone 6 tbs sour orange juice (jugo de Naranja agria) B. Crush and mix in a mortar:
4 sweet chili peppers, seeded 2 large cloves garlic, peeled 2 tbs whole dried oregano 4 fresh cilantro leaves 1 tbs salt
C. Cube finely:
1 pound lean cured ham 1 green pepper, seeded 1 onion, peeled D. 1 1/2 cups seeded raisins E. 1 can (1 pound) chick-peas (garbanzos), liquid included 1 cup water F. 24 olives, stuffed with pimientos, finely chopped 1 1/2 tbs capers 6 tbs Achiote Coloring
Wash and dry pork meat rapidly and cut into very small cubes. Mix meat cubes with the sour orange juice. Add ingredients listed in B above to meat. Add ingredients listed in C above and the seeded raisins. Mix together well. In a saucepan, bring to a boil ingredients listed in E above. Drain the liquid over the meat mixture. Remove skins from chick-peas and add chick-peas to the meat mixture. Add olives and capers Add ingredients listed in F above, mix well, cover, and set in refrigerator until the masa is ready.
Paste (Masa): A. 4 pounds white yautía, peeled 4 pounds yellow yautía, peeled
15 green bananas, peeled and rinsed in salted water 2 cups lukewarm milk B. 1 ¼ cups (10 ounces) Achiote Coloring 2 ½ tbs salt
Wash, drain, and grate the yautías and bananas. Crush gradually in a mortar the yautías and bananas. Mix in a bowl with lukewarm milk to make a smooth paste. (If using an electric blender, crush gradually the yautías and bananas with lukewarm milk). Set in a bowl. Add the Achiote Coloring and salt, mix well, cover, and set aside to make the pasteles.
(continued on next page)
Back to TOC
Made with FlippingBook Online newsletter maker