Puerto Rican Pasteles (Pasteles Puertorriqueños)

Puerto Rican Pasteles (Pasteles Puertorriqueños)
Puerto Rican Pasteles (Pasteles Puertorriqueños) might be just the hor d'oeuvre you are searching for. One serving contains 198 calories, 10g of protein, and 9g of fat. This recipe serves 25. It is a good option if you're following a gluten free diet. A mixture of twenty-five plantain leaf squares, bell peppers, malanga, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Making the Recado
2
Place all the ingredients in a blender or food processor and puree. Set aside. DO AHEAD: You can make the seasoning base (recado) the day before.
Ingredients you will need
SeasoningSeasoning
BaseBase
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
3
Making the Sofrito
4
Heat the oil in a 12-inch skillet over medium heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
5
Add the bacon and brown for 2 to 3 minutes.
Ingredients you will need
BaconBacon
6
Add the pork and cook, stirring, until it begins to release its fat, about 15 minutes.
Ingredients you will need
PorkPork
7
Stir in the recado, reduce the heat to low, and cook, covered, for about 50 minutes, or until the pork is tender when pierced with the tip of a sharp knife.
Ingredients you will need
PorkPork
Equipment you will use
KnifeKnife
8
Add some chicken broth if the sauce thickens too much during cooking. When the meat is done, transfer it to a plate with a slotted spoon. Set the sauce aside. DO AHEAD: You can make the sofrito the day before.
Ingredients you will need
Chicken BrothChicken Broth
SauceSauce
MeatMeat
Equipment you will use
Slotted SpoonSlotted Spoon
9
Making the Masa
10
Working in 2 or 3 batches, puree the milk, malanga, green bananas, green plantain, and calabaza in a blender or food processor and pour into a large bowl.
Ingredients you will need
PlantainPlantain
BananaBanana
MilkMilk
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
BowlBowl
11
Add the oil and salt and mix well to color the masa evenly. Stir in the reserved sauce. Taste for seasoning and set aside.
Ingredients you will need
SeasoningSeasoning
SauceSauce
SaltSalt
Cooking OilCooking Oil
12
Wrapping the Tamales
Ingredients you will need
TamalesTamales
13
Place one plantain leaf square on a work surface with the veins perpendicular to you.
Ingredients you will need
PlantainPlantain
14
Brush generously with achiote oil.
Ingredients you will need
AnnattoAnnatto
Cooking OilCooking Oil
15
Place 3 heaping tablespoons of masa in the center of the leaf and spread into a 6-inch square, leaving a 3-inch margin on all sides.
Ingredients you will need
SpreadSpread
16
Place 3 tablespoons of the diced pork on top, forming a rectangle.
Ingredients you will need
PorkPork
17
Garnish with 4 raisins, 4 chickpeas, a strip of red pepper, and 4 olive halves. Tie the tamal following the instructions for the pastel wrap (see Cooks' notes). Repeat with the remaining wrappers and ingredients. DO AHEAD: You can prepare the plantain leaves the day before.
Ingredients you will need
Red PepperRed Pepper
ChickpeasChickpeas
PlantainPlantain
RaisinsRaisins
OlivesOlives
WrapWrap
18
Cooking the Tamales
Ingredients you will need
TamalesTamales
19
Using two steamers (or working in batches), steam for about 1 hour (see Cooks' notes).
20
Cooks' notes
21
Serving
22
Most people like them with a little sauce. Ajilimójili is a good choice.Preparing Plantains
Ingredients you will need
PlantainPlantain
SauceSauce
23
To peel them before cooking, cut off the tips with a small sharp knife.
Equipment you will use
KnifeKnife
24
Cut crosswise into 2 or 3 chunks. Make 2 or 3 lengthwise incisions in each, following the ridges that run down the fruit. Trying to bruise the flesh as little as possible, pull the skin away from the flesh with a table knife, then work it free with your fingertips. Trim off any underskin.Plantain Leaf Wrappers
Ingredients you will need
PlantainPlantain
RundownRundown
FruitFruit
Equipment you will use
KnifeKnife
25
To prepare, defrost them in the refrigerator overnight or in warm water for about 20 minutes. Wipe both sides clean with a damp cloth and pat dry with paper towels. Working on a cutting board, use a ruler and knife to measure and cut the leaves into squares.Singe the squares by running each side over a gas flame or an electric burner set on high for a few seconds. You will notice that the leaf immediately becomes supple and its outer side shinier. If any leaves are torn, just overlap a couple of them when wrapping the dough.Roasting Peppers
Ingredients you will need
PeppersPeppers
DoughDough
WaterWater
Equipment you will use
Cutting BoardCutting Board
Paper TowelsPaper Towels
KnifeKnife
26
Heat a comal or heavy skillet over medium-high heat until a drop of water sizzles on contact.
Ingredients you will need
WaterWater
Equipment you will use
Frying PanFrying Pan
27
Place the whole peppers on the hot surface and roast, turning occasionally with tongs, until they are blackened on all sides. This may take up to 15 minutes for bell peppers.
Ingredients you will need
Bell PepperBell Pepper
PeppersPeppers
Equipment you will use
TongsTongs
28
Remove from the heat and place in a paper or plastic bag to "sweat" for a few minutes (this helps loosen the skin).When they are slightly cooled, peel the charred skin from the roasted flesh. Scrape and pick off the black bits a little at a time; don't rinse. Core and seed the peppers before proceeding with the recipe.The Pastel Wrap
Ingredients you will need
PeppersPeppers
WrapWrap
Equipment you will use
Ziploc BagsZiploc Bags
29
Fold down the top edge a little more than halfway, pressing lightly, then unfold. Fold up and press the bottom edge in the same way; unfold. The masa will now completely enclose the filling.Now fold down the top half again a little more than halfway toward you. Hold it in place while you bring up the bottom edge to make a seam about 1/2 inch from the folded side. Holding the seam closed, fold back the open right and left ends of the packet into flaps slightly overlapping under the seamless side.Steaming Tamales
Ingredients you will need
TamalesTamales
30
To steam tamales, pour water into the steamer pot, place the steamer basket in the pot (above the water), and arrange the tamales in the basket. Cover the pot and bring the water to a boil, then lower the heat to a simmer and steam the tamales until they are set. The timing depends on the size and composition of the tamales, but most take about 1 hour. Be sure to check the water level in the pot from time to time and replenish with boiling water as necessary.
Ingredients you will need
TamalesTamales
WaterWater
Equipment you will use
Steamer BasketSteamer Basket
PotPot
31
Reprinted with permission from Gran Cocina Latina: The Food of Latin America by Maricel Presilla, © 2012 Norton
DifficultyExpert
Ready In45 m.
Servings25
Health Score15
Magazine