Back to 12 servings 2 lb cubed pork 0.25 cup recaito 1 beef bouillon cube 1 envelope Sazon sin achiote 0.5 tsp oregano 0.5 cup water 0.5 cup chopped Spanish olives with pimentos 2 tbsp capers 1 14.5 oz can of garbanzos 2 plantains, peeled* 3 green bananas, peeled* 1.5 lb yautia, taro root, peeled 0.5 lb kabocha pumpkin, peeled 0.5 cup recaito 2 envelopes Sazon con culantro & achiote 1 tbsp oregano 1 beef bouillon cube 6 tbsp achiote seeds, annatto 2 cup vegetable oil 1 small jar of pimentos 12 oz banana leaves pasteles paper or parchment paper butchers twine
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Combine all filling ingredients in a pressure cooker. Set to cook for 30 minutes. Let it come back to pressure naturally without releasing it.2 Step 2: Uncover and set to brown/simmer for 15 minutes. Let cool and store in airtight container in the refrigerator until ready to use.3 Step 3: Using the fine shredder blade on your food processor or a manual grater, grate the plantain, green bananas, yautia, and pumpkin. Depending on the size of your food processor you may have to work in batches.4 Step 4: Change out the shredder blade for the chopping blade. Working in batches process the shredded vegetables until the fine and pasty.5 Step 5: Add remaining masa ingredients and mix until well combined. Transfer to a bowl, cover and refrigerate.6 Step 6: Heat 1 1/2 - 2 cups of vegetable oil, add 6 tbs of annatto seeds to the oil. Allow the seeds to simmer until the oil reaches a bright red color.7 Step 7: Strain the seeds from the oil and discard the seeds. Allow the oil to cool and store in a sealed container until ready to use.8 Step 8: Remove the ridge from the leaves. Cut the banana leaves into 12 x 12-inch squares and wash the banana leaves under warm running water.9 Step 9: Working in batches microwave the banana leaves for 1.5 to 2 minutes, this helps make the leaf more flexible.10 Step 10: Set up assembly station with masa mixture, filling, achiote oil, banana leaves, paper for pastels, and butchers twine.11 Step 11: Stack the pastels paper and banana leaves, alternating them starting with the pastel paper. Spread 1 tsp of achiote oil on the banana leaf. Scoop 1/2 cup of the masa mixture onto the banana leave and spread out into a rectangle.12 Step 12: Place 2 tablespoons of filling down the center and top with pimentos if you like. Using the banana leaf fold the masa over the filling.13 Step 13: Bring the leaf ends together. Fold over twice to create a tight seal. Tuck the ends under, if the banana leaf splits a little don't stress we are going to fold it again in the paper. Do the same wrap and fold with the paper. If you use only pastel paper I recommend double wrapping.14 Step 14: Tie the pastel with butchers twine like a present. At this point, you can boil them right away, or you can freeze them until ready to use. When ready to cook bring a large pot of water to a boil, drop in pasteles and boil for 45 minutes for fresh and 1 hour for frozen. They can also be cooked in the pressure cooker for 30 minutes with 1 cup of water.15 Step 15: Using a pair of tongs pick the pastel out of the water by the string and place on a paper towel. Cut the string and gently unwrap. Enjoy!getsaucepan.com/r/c3793096-0d13-44e1-b8d7-98e6d8d89023 · Original: https://thenoshery.com/pasteles-de-masa/
