PASTEL CRATES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

PASTELES RECIPE - NYT COOKING



Pasteles Recipe - NYT Cooking image

Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly. You can prepare the masa ahead, and freeze it for up to several months. Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months. Some use only green bananas or green plantains – which are unripe, firm and very green – for the masa; some add potatoes or pumpkin; some add yuca, also known as cassava, and others use only yuca. If you can’t find one or more ingredients, use what you can find. Lucy Ramirez adds pork gravy to the masa (other cooks may add milk or oil) and makes sure there’s a little pork in every bite of the pastel. Traditionally, pasteles were fully wrapped in banana or plantain leaves before being wrapped in parchment paper or foil. Today, many cooks use a piece or strip of banana leaf to give each pastel the nutty flavor of the leaf. Serve them with a side of hot sauce or ketchup. Click here to learn how to assemble the pasteles.

Provided by Rachel Wharton

Total Time 4 hours

Yield 36 pasteles, or 18 pairs

Number Of Ingredients 23

3 small ajicitos or aji dulce chiles, seeded
1/3 large green bell pepper, seeded and roughly chopped
1/2 large red bell pepper, seeded and roughly chopped
1 small yellow onion, roughly chopped
1/4 cup packed, stemmed culantro or chandon beni, roughly chopped
1/4 cup stemmed cilantro, roughly chopped
3 ounces (about 25) peeled garlic cloves
1/4 cup drained jarred or canned pimientos
8 pounds (about 3 bunches) green (unripe) bananas
2 green (unripe) plantains
2 pounds yautia, scrubbed and cleaned
1 6-to-8-pound boneless pork shoulder or butt (or 2 smaller pieces)
3/4 cup extra-virgin olive oil
1 packet (about 1 teaspoon) Sazón Goya with Achiote and Culantro
1 10-ounce jar green olives with pimentos, with their brine
2 cups tomato sauce
2 to 4 cups chicken stock or water
Salt to taste
2 cups vegetable oil
1/4 cup annatto seeds
36 pieces (4-by-5-inch) banana leaf (from a 1-pound package of banana leaves, wiped clean)
36 pieces (12-by-16-inch) precut parchment paper sheets
18 50-inch pieces of kitchen or butcher’s twine

Steps:

  • Make the sofrito: Place the chiles, bell peppers, onions, culantro, cilantro, garlic and pimentos in a blender and process until the mixture is fully puréed, scraping the sides of the blender as needed. Refrigerate until ready to use: This can be made up to 3 days in advance and refrigerated.
  • Make the masa: Peel the bananas and plantains: Prepare a mixing bowl or large pot with water. Cut off the ends of the fruits, then use a knife to score and peel off the skin. Place the bananas in the bowl of water as you go so they don’t discolor. (The skins can stain, so be careful as you handle them, or wear plastic gloves.) Remove the skin of the yautia with a vegetable peeler and add it to the water.
  • Remove the bananas, plantains and yautia from the water and process until smooth: First, in a food processor fitted with the grating disc, shred each ingredient separately, dumping them into a large bowl as you go. Mix the ingredients together in the bowl, switch to the blade fitting, and process the mixture in batches until smooth, stopping to scrape down the sides of the work bowl as necessary. The end result should look soft and fluffy like a purée. (Alternatively, you can grate everything by hand on the smallest holes of a box grater.) Transfer the masa to a large mixing bowl. At this point it can be refrigerated for a few hours, covered, while you prepare the pork, or frozen for up to 3 months.
  • Prepare the pork: Cut the pork into small, rough chunks about 1 inch long by 1/2 inch wide, trimming away excess tough fat as you go. Place the pork pieces in a large stockpot or Dutch oven over medium-high heat. Stir in the reserved sofrito, making sure all of the pork cubes are coated. Let the pork cook, stirring almost constantly, until it starts to release some liquid, about 5 minutes. Add the olive oil and let it cook for a minute or two, then stir in the seasoning packet.
  • Let the pork cook for another minute or two, then stir in the olives and their brine, the tomato sauce and the chicken stock or water, and a pinch of salt. Let the liquid come up to a simmer, then cover the pot and reduce the heat. Let the pork cook at a simmer for 30 minutes, or until the meat is cooked through, stirring occasionally. There should be plenty of liquid in the pot at all times, so the mixture looks like soup, not stew. If it looks dry, add stock or water as needed.
  • While the pork cooks, make the annatto oil: In a small saucepan, heat the oil and the annatto seeds over medium-high heat, stirring occasionally, until the oil begins to bubble. Lower the heat slightly and let the seeds cook in the oil until the liquid turns a bright pink-red. Turn off the heat and let the seeds sit in the oil until it cools. Strain the oil through a sieve or slotted spoon into a small mixing bowl, discarding the seeds. Set the bowl aside. (If the liquid does not immediately begin to turn red, your annatto seeds are too old.)
  • When the pork is done, taste for seasoning, and add more salt if desired, then turn off the heat. Take 2 to 3 cups of the liquid from the pork and stir it into the masa until it is the consistency of thick oatmeal, soft but spreadable. You will still need about 2 to 3 cups of liquid to make the pasteles, so if your pot looks dry at this point, stir in a little water or stock so that you still have plenty of liquid, and taste for seasoning again.
  • On a large, clean work surface, set up your pastel-making station: You will need the banana leaves, parchment paper, string, the annatto oil, the pork and its liquid, and the masa. To make each pastel, start with a piece of parchment paper in front of you, one long side closest to you. Use a soup spoon or a pastry brush to paint a very thin smear of annatto oil on the parchment paper, leaving a 2-inch border on the top and bottom and 4 inches on the sides. (This does not have to be perfect: It’s just to keep the banana leaf from sticking.) Lay the banana leaf down on top of the oil, long side closest to you. Paint the banana leaf very lightly with the annatto oil. Spread 1/2 cup of masa on top of the banana leaf about 3/4 to 1/2 inch thick. The masa does not have to be a perfect shape: It can overlap the leaf in places and does not have to cover it completely.
  • Spoon a scant 1/4 cup of pork pieces along the length of the masa in a straight line. Your goal is really a line of pork chunks along the center of the masa, so that each bite of pastel has a bite of pork. Add 2 olives to the masa, one near each end. Use a spoon to drizzle on a little more liquid as needed so that most of the masa is covered by a very thin layer of liquid. Don’t overdo it: About a tablespoon or so of liquid per pastel is about right.
  • To form the pastel, fold the parchment paper in half, from the bottom up, over the masa and filling so the 2 long edges meet. Fold those edges down to meet the edge of the pastel farthest from you. Press the paper down and crease the top edge. Fold the parchment in half again lengthwise from the top down, so it covers the pastel. You now have a long thin pastel wrapped in a tube of parchment, with multiple layers of paper on top. (This needn't be exact, as long as the paper forms a neat little package.)
  • Working carefully, use the side of your hand to press and slide the masa on either side of the package into the center to give it a neat edge. Fold in 1 inch of the paper on the left and right sides to create small hems. Then fold both sides over the pastel. (If you have a few leaks, it’s O.K.)
  • Set this pastel aside, flaps facing downward, while you make its partner: Repeat the process above to make a second pastel.
  • When you have 2 pasteles, stack them together so they line up, flaps facing inward. Use 1 piece of string to tie the pasteles together the same way you would a package, looping the string once across the long way and at least once across the short way. Make sure the string is tight and the pasteles are tightly tied together. Repeat this process with the remaining pairs of pasteles. At this point they can be frozen for several months, refrigerated for a day or two, or cooked and eaten immediately.
  • To cook them, bring a large pot (or a few pots) of salted water to a boil and add the pasteles, either fresh or frozen, in a single layer. Let cook for 1 hour, or an hour and 10 minutes or so if they are frozen. Repeat with the remaining pasteles, then unwrap and serve right away.

PASTELLES : RECIPES : COOKING CHANNEL RECIPE | ROGER ...



Pastelles : Recipes : Cooking Channel Recipe | Roger ... image

Cooking Channel serves up this Pastelles recipe from Roger Mooking plus many other recipes at CookingChannelTV.com

Provided by Roger Mooking : Cooking Channel

Total Time 2 hours 20 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 24 pastelles

Number Of Ingredients 28

1 pound precooked fine cornmeal, such as Promasa or PAN brands
3/4 tablespoon blonde granulated coconut sugar
1/2 tablespoon sea salt
2 cups diced white onion
5 cloves garlic, minced into a paste
1 tablespoon dried thyme
1 tablespoon dried oregano
1 stick unsalted butter, melted
2 tablespoons vegetable oil
1 pound lean ground beef
1 pound lean ground pork
10 Thai green chiles, chopped
1 cup chopped pitted kalamata olives
1 cup black raisins
2/3 cup chicken stock
1/2 cup tomato paste
1/4 cup chopped capers
2 tablespoons Worcestershire sauce
Kosher salt
1 package banana leaves, cut into 12-inch lengths (about 24 pieces)
Vegetable oil
Aluminum foil, cut into 16-inch lengths (about 24 pieces)
1 aluminum foil square about the size of the tortilla press
1 Hass avocado, skin removed and pitted
1 lemon, juiced
1 tablespoon cleaned and chopped cilantro root (white parts only)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 

Steps:

  • For the corn dough: Add the cornmeal, coconut sugar and sea salt to a stand mixer with a paddle attachment. Turn the stand mixer to a low speed and add 3 1/2 cups water followed by the melted butter. Once it starts to come together, turn the mixer to medium speed and mix for 5 minutes. Cover with plastic wrap touching the dough and allow to rest for 1 hour at room temperature. Once the dough has rested, make 24 equal-size balls, approximately the size of an ice cream scoop. Place all on a tray and cover with a damp towel to prevent drying out.
  • For the filling: While the dough is resting, preheat a large rondeau pan to high heat. Add the vegetable oil and immediately add the ground meats. Saute until half-cooked, breaking up the meat as small as possible using a potato masher. Reduce the heat to medium-high, and then add the onions and saute for a couple of minutes until they start to soften. Add the garlic and continue to cook for another minute. Add the dried herbs and chiles and saute for 1 minute. Add the olives, raisins, chicken stock, tomato paste, capers and Worcestershire, and simmer over medium heat until the liquid is almost fully reduced and the meat comes to a paste-like consistency. Season with salt and then allow to cool fully.
  • For assembly: Cover your prep surface with several layers of newspaper (this can be a messy job). Using an 8-inch pastelle/tortilla press, place a piece of a 16-inch long aluminum foil strip on the bottom of the press and top with a banana leaf. Lightly coat the banana leaf with oil and place a dough ball on top, rolling the ball over the leaf to coat it in oil. Brush a square of aluminum foil liberally with some vegetable oil and place on top of the corn dough ball. Press the dough using the pastelle/tortilla press until it becomes a flat, round piece of dough. Set aside the top square of foil to reuse.
  • Remove the bottom piece of aluminum foil, banana leaf and flattened dough to a flat surface and place approximately 2 heaping tablespoons of the cooled meat filling on half of the dough, starting from the center out towards the edge, making sure to leave about a 1/2-inch rim of dough around the edge. Fold the half-moon of uncovered dough over the meat using the banana leaf and aluminum foil and press the edges together. Fold into a rectangular package, by first rolling it then sealing the ends by folding with the banana leaf and foil. Repeat until all the packages are complete.
  • Bring a large pot of water to the boil and place as many packages as you want in the water until fully cooked and heated through, about 20 minutes. Remove from the water with tongs and place on a tray to cool enough so you can handle it, approximately 2 minutes.
  • For the avocado cilantro root puree: Put the avocado, lemon juice and cilantro root in a food processor and process until very smooth. Season with salt and pepper, and then transfer to a non-reactive bowl. Cover and refrigerate until ready to serve.
  • Serve the pastelles hot with the avocado cilantro root puree.

More about "pastel crates recipes"

CHRISTMAS PASTELS RECIPE | ALLRECIPES
These can be any flavor you want, the kids go nuts for them
From allrecipes.com
Reviews 3.9
Category Desserts, Cookies, Cut-Out Cookie Recipes
Calories 75.5 calories per serving
  • Roll cookies into 1 inch balls place them on an unprepared cookie sheet, and flatten with a cookie stamp dipped in sugar. If you don 't have a cookie stamp, flatten cookies with the bottom of a glass dipped in sugar. Bake for 6 to 8 minutes , until set but not brown.
See details


PUERTO RICAN PASTELES (PASTELES PUERTORRIQUEÑOS) RECIPE ...
The Christmas season in Puerto Rico is blessed with balmy weather and clear skies. There is nothing like dining under the shade of a gourd tree on Christmas Eve, savoring every morsel of the earthy tamales called _pasteles_ and _adobo_-flavored pork while looking at the sea. Puerto Rican women get together with their families to prepare _pasteles_ by the hundred, freezing them until needed for Christmas Eve, Christmas Day, family reunions, the Fiesta de Reyes, and the religious season called _octavas_ that follows the Feast of the Epiphany. It is the blend of the tiny pepper _ají dulce_ and broad-leaf _culantro_ in the fragrant _sofrito_ (cooking sauce) that gives an unmistakable Puerto Rican identity to these earthy tamales. A dash of vinegar lends the _sofrito_ just the right amount of tang against the mild dough of _malanga_ and plantain tinted orange-yellow with achiote-infused lard. I learned to make these in the traditional kitchen of the Puerto Rican side of my family. While one person took care of trimming the plantain leaves, others were busy grating the vegetables and making the _sofrito_. There the vegetables are grated by hand, though you can find machines designed specially for this purpose in any market or use a food processor. Puerto Ricans are extremely fussy about the wrapping—it has to be perfect and watertight because _pasteles_ are normally boiled. But I prefer to steam them.
From epicurious.com
Reviews 2.8
  • Using two steamers (or working in batches), steam for about 1 hour (see Cooks' notes).
See details


TRINIDAD PASTELLES/PASTELES (TRINIDAD CHRISTMAS PASTELLES)

From cleoscooking.com
Reviews 4.7
Total Time 20 minutes
Calories [] per serving
See details


PUERTO RICAN PASTELES (PASTELES PUERTORRIQUEÑOS) RECIPE ...
The Christmas season in Puerto Rico is blessed with balmy weather and clear skies. There is nothing like dining under the shade of a gourd tree on Christmas Eve, savoring every morsel of the earthy tamales called _pasteles_ and _adobo_-flavored pork while looking at the sea. Puerto Rican women get together with their families to prepare _pasteles_ by the hundred, freezing them until needed for Christmas Eve, Christmas Day, family reunions, the Fiesta de Reyes, and the religious season called _octavas_ that follows the Feast of the Epiphany. It is the blend of the tiny pepper _ají dulce_ and broad-leaf _culantro_ in the fragrant _sofrito_ (cooking sauce) that gives an unmistakable Puerto Rican identity to these earthy tamales. A dash of vinegar lends the _sofrito_ just the right amount of tang against the mild dough of _malanga_ and plantain tinted orange-yellow with achiote-infused lard. I learned to make these in the traditional kitchen of the Puerto Rican side of my family. While one person took care of trimming the plantain leaves, others were busy grating the vegetables and making the _sofrito_. There the vegetables are grated by hand, though you can find machines designed specially for this purpose in any market or use a food processor. Puerto Ricans are extremely fussy about the wrapping—it has to be perfect and watertight because _pasteles_ are normally boiled. But I prefer to steam them.
From epicurious.com
Reviews 2.8
  • Using two steamers (or working in batches), steam for about 1 hour (see Cooks' notes).
See details


PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA) | ALLRECIPES
This slightly streamlined recipe for the world-famous pasteis de nata, or Portuguese custard tarts, uses just few basic ingredients but requires numerous steps and a certain amount of finesse. The results are so worth it, though, you'll want to make a double batch. The extra moisture inside the sticky dough, activated by a very hot oven, creates the signature flaky, buttery, crispy crust, which encases a custard subtly scented with lemon, cinnamon, and vanilla.
From allrecipes.com
Reviews 4.9
Total Time 4 hours 0 minutes
Category World Cuisine, European, Portuguese
Cuisine European, Portuguese
Calories 210.2 calories per serving
  • Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.
See details


TRADITIONAL PUERTO RICAN PASTELES RECIPE
Dec 09, 2006 · Place the pasteles in the water, making sure they are submerged. Reduce the heat and simmer for 1 hour. 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.
From thespruceeats.com
See details


HOW TO MAKE PUERTO RICAN PASTELES FOR CHRISTMAS | ALLRECIPES
Dec 02, 2020 · DIRECTIONS: Preparing the picadillo: Heat the achiote oil in a pot. Sauté the sofrito in the oil for about a minute, then add the chunks of pork and continue sautéing until the meat is browned. Add the water, garbanzo beans, tomato sauce, olives, ham flavoring, oregano, salt, and pepper to the pot and stir.
From allrecipes.com
See details


PUERTO RICAN PASTELES RECIPE | PASTELES DE MASA RECIPE
Relleno (filling) ¾ lb. pork, chopped in small pieces, seasoned with "adobo" - or buy coarsely ground pork. 2 tablespoons "achiote" oil 3 oz. chopped ham ½ chopped onion 2 chopped garlic 4 ajíes dulces - chopped 3 recao leaves chopped (may use cilantro instead) 1 -8 oz. can tomato sauce ½ can garbanzo beans ½ cup cooking olives with pimento, chopped 1 -6 oz. can chopped pimentos 1 tsp ...
From puertoricanpasteles.com
See details


BRAZILIAN PASTEL - 3 FILLINGS - OLIVIA'S CUISINE
Jul 13, 2018 · In a large skillet, heat the olive oil and butter over medium high heat. Add the onions and garlic and sauté until translucent, about 2 minutes. Add the flour and stir to incorporate. Then add the milk and whisk until it thickens into a cream. Add the tomato sauce, hearts of palm and olives.
From oliviascuisine.com
See details


PASTELES | HAWAIIAN ELECTRIC
Jul 16, 2000 · In 1926, The Electric Kitchen began when Hawaiian Electric started its Home Services Department, and began demonstrating the benefits and uses of electrical appliances to residents its Historic King Street building. Today, you can now enjoy these great recipes, such as Pasteles, online.
From hawaiianelectric.com
See details


PUERTO RICAN PASTELES RECIPE | PASTELES DE MASA RECIPE
Relleno (filling) ¾ lb. pork, chopped in small pieces, seasoned with "adobo" - or buy coarsely ground pork. 2 tablespoons "achiote" oil 3 oz. chopped ham ½ chopped onion 2 chopped garlic 4 ajíes dulces - chopped 3 recao leaves chopped (may use cilantro instead) 1 -8 oz. can tomato sauce ½ can garbanzo beans ½ cup cooking olives with pimento, chopped 1 -6 oz. can chopped pimentos 1 tsp ...
From puertoricanpasteles.com
See details


PASTEL DE NATA RECIPE (PORTUGUESE CUSTARD TARTS) - SPANISH ...
Jun 25, 2019 · Pastel de Nata Recipe (Portuguese Custard Tarts) Here is my step-by-step tutorial to delicious Portuguese custard tarts every time. For the full printable recipe (including exact measurements) scroll down. Steps 1-2: Begin by making a sugar syrup. Combine the sugar, water, vanilla extract, lemon zest, and cinnamon stick in a saucepan and cook ...
From spanishsabores.com
See details


PASTELES DE MASA - A PUERTO RICAN CHRISTMAS TRADITION
Achiote Oil. 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. 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. DAY 2.
From thenoshery.com
See details


MORTAR AND PESTLE - OFFICIAL ARK: SURVIVAL EVOLVED WIKI
The Mortar and Pestle is a crafting tool used to break down certain resources into different useful items. The Mortar and Pestle can only be placed on a player made surface, including but not limited to: Foundations, Ceilings, or Wooden Tables. The Mortar and Pestle is used to grind resources into new substances (e.g. Narcoberry and Spoiled Meat = Narcotic.) Mortar and Pestle recipes can be ...
From ark.fandom.com
See details


AUTHENTIC TRES LECHES CAKE RECIPE (PASTEL DE TRES LECHES)
Nov 25, 2020 · Whisk condensed milk, evaporated milk, and cream together with the vanilla and rum in a saucepan. Warm the mixture over low heat until completed mixed. Remove from heat and set aside. Once the cake has cooled, pour the milk mixture over the cake. Cover with a plastic wrap and refrigerate for 4 hours or overnight.
From mexicoinmykitchen.com
See details


CRAFTING RECIPES - CUBIC CASTLES
Cubic Castles Item and Crafting Tables Blocks & Buildables. Dirt: Grass
From cubiccastles.com
See details


GROWTOPIA'S RECIPES - WORLD OF GROWTOPIA
Shades = Black Block + Glass Pane. Green Shirt = Grass + Green Block. Tuxedo = Grey Block + Rose. Brown Shoes = Cave Background + Brown Block. Boots = Rock + Black Block. Red Hair = Grass + Red Block. Jeans = Aqua Block + Rock. Wooden Window = Window + Wooden Background. Top Hat = Black Block + Mushroom.
From worldofgrowtopia.weebly.com
See details


THE SMEG MINI KETTLE IS FINALLY HERE—IN THE PRETTIEST COLORS
Sep 24, 2021 · Smeg is one of our favorite vintage 1950s-style kitchen accessories thanks to true-to-the-era lines and pastel and bold colors like cream, pink, red, pastel blue, soft green and the always-trendy solid black. Every hue comes with gorgeous chromed edges and rims you’ll be eager to display. That’s a good thing because you’ll comfortably ...
From tasteofhome.com
See details


THE RISE OF PASTEL IN THE EIGHTEENTH CENTURY | THE ...
Jul 05, 2011 · The current exhibition Pastel Portraits: Images of 18th-Century Europe opens a window on one of the most popular art forms of the Rococo and Enlightenment eras. These works slipped from public notice long ago as they became associated with the artificiality of the ancien régime, and in modern times because their fragility discouraged exhibition and travel.
From metmuseum.org
See details


CHEESY TUNA CASSEROLE | RECETA | RECETAS DE COMIDA FÁCILES ...
Creamy Tuscan Chicken. Ingredients for 4 servings 4 bone-in, skin-on chicken thighs 2 teaspoons salt, for the chicken 1 teaspoon pepper, for the chicken 1 tablespoon oil 3 cloves garlic, chopped ½ onion, diced 1 tomato, diced 2 cups spinach (80 g) 2 cups heavy cream (480 mL) 1 teaspoon salt 1 teaspoon pepper ½ cup grated parmesan cheese (55 g ...
From pinterest.com.au
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »