Saucepan@saucepan · Shared this recipeFollowPuerto Rican · dinnerPuerto Rican Pasteles de MasaA traditional Puerto Rican dish of root vegetable masa filled with savory stewed pork, wrapped in banana leaves, and boiled until tender.total6 hrprep3 hrcook3 hrservings24Original recipe on diningtraveler.comKeep this recipeAdd a copy of Puerto Rican Pasteles de Masa to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients24 servingsBack to 24 servings2 lb green bananas1 lb calabaza, tropical pumpkin2 platanos verdes, green plantains2 lb yautia1 large potato1 tbsp achiote oil1 tbsp adobo1 tbsp sazon1 tsp salt1 tsp pepper1 package of banana leaves4 lb Pernil or a fatty cut of pork, pork shoulder1 tbsp annatto seed oil0.25 cup sofrito0.333 cup tomato sauce0.5 cup pitted olives, Spanish-style1 tbsp Adobo1 tsp sazón, double if it doesn’t have MSG2 Bay LeavesSalt and Pepper to TasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Cook the pork in water for around 45 minutes to soften the meat with salt, peppercorns, and bay leaves.2Step 2: After cooking for 45 minutes, skim off any impurities that rise to the top of the water, remove the peppercorns and bay leaves, save the broth, and cut the pork into 1-inch cubes.3Step 3: In a heavy pot, sauté sofrito and olives in olive oil for 2-3 until fragrant. Note: some people like to add extras like garbanzo beans or red pepper. Make this recipe your own!4Step 4: Add the cubed pork (and the bone), adobo, oregano, salt, pepper, and tomato sauce. Add just enough of the reserved broth to skim the top of the ingredients.5Step 5: Let it cook for around two hours until the meat is tender. Note: this step can be made a day ahead.6Step 6: Peel green bananas, yautia, pumpkin, potato, and a plantain. Tip: Soak the green bananas in warm water for 10 minutes to make them easier to peel.7Step 7: Use a food processor or box grater to grate all the vegetables. I like using the grater attachment first and then running a second run with the blade for a smooth masa.8Step 8: Once the masa is ready, add around 1/2 cup of the broth from the pork stew, adobo, salt, pepper, and achiote oil to the grated vegetables.9Step 9: Stir until everything is evenly blended. Tip: place the masa in the fridge for at least 4 hours for better texture, preferably overnight.10Step 10: Clean the banana leaves on both sides with a wet cloth.11Step 11: If you have a gas stove, pass the leaves over the flames to enhance the flavor and sterilize them. If you have an electric stove, find an alternative method to sterilize the leaves. I like to use a butane torch.12Step 12: Put a little bit of achiote oil on a banana leaf.13Step 13: Add around 1/2 cup of masa to the banana leaf and spread it out.14Step 14: Add a generous amount of the stewed pork to the center of the masa, and use a slotted spoon to remove the liquid.15Step 15: Add an olive and a piece of tocino from the stew for extra flavor.16Step 16: Fold the banana leaf and parchment paper together to form a packet. (How-to in video)17Step 17: Tie the packet with kitchen string.18Step 18: Freeze the pasteles de masa overnight.19Step 19: Boil the pasteles in a large pot of salted water for around an hour.20Step 20: Serve hot with arroz con gandules and pernil.getsaucepan.com/r/e1e95af9-d534-49de-82ea-a1098eaba94b · Original: https://www.diningtraveler.com/2024/11/puerto-rican-pasteles-de-masa-recipe.html
