PASTELES (PUERTO RICAN HOLIDAY DISH) - BIGOVEN.COM
"Pasteles are a household dish in the Puerto Rican culture. Though they can be made many different ways this is my recipe that I love. This process takes up to 2 days to complete so if you plan on making Pasteles you should invite people over to create and assembly line. "
Total Time 3 hours
Prep Time 1 hours 15 minutes
Yield 18
Number Of Ingredients 24
Steps:
- "Masa Peel Green bananas cut and place into food processor. Do the same with Malanga, potatoes, Plantain, Milk, Oil, and Salt. Mix well. Cover and refrigerate over night or for at least one hour. (HINT: If you plan on making Pasteles on your own it would be a good idea to take the masa and refrigerate it over night. If not have a pasteles making party and cool for one hour before making pasteles so that the masa is easier to manipulate.) Relleno In food processor combine Onion, Garlic, Ajies Pepper, and Pimiento. Mince well. Heat Oil in a large pan and cook pork and ham for 5 Minutes over medium heat. (HINT: You can use boneless pork chops to make life a bit easier for yourself. Some may ask why I have listed ham and pork. Although both pig product they are cut from different areas of the pig thus yielding different flavors. You can also use a ham steak with the bone for the ham chunks freezing leftovers for later.) Combine food processor ingredients with Recao Leaves, tomato sauce, Garbanzo beans, olives, salt, pepper, and oregano and cook on low for 25-30 Minutes. Let cool. Wrapper Cut Banana leaves into 10 Inch squares. Wash, clean and blanch them if desired. (HINT: You do not have to use the banana leaves if you can not find them. You can use wax paper instead.) Grease the wrapper with the back of a spoon covered in Achiote Oil. Place a small amount of masa in the center of the wrapper then spread out not to thinly. (The idea is for the Pastel to be a rectangle shape so if you spread it out to far when wrapping the contents it will seep out and the size wont be uniform.) Place relleno in the center of masa and add a bit more masa on top. Fold wrapper so that the contents are completely wrapped into a small rectangle similar to a small brick shape. Use the cooking string to tie the pastel so that it does not fall apart. Wrap the pastel in aluminum foil and freeze.(Always freeze raw!) When ready to enjoy boil a large pot of water and place pasteles in the water for 1 hour (30 Minutes on each side). Achiote Oil : 4 Tbsp Annatto Seeds 1 Cup Cooking Oil Combine both in saucepan and cook on low until oil turns reddish orange. Remove from heat and strain. You can toss the seeds away."
Nutrition Facts : Calories 214 calories, FatContent 6.82529686347894 g, CarbohydrateContent 34.3656491176956 g, CholesterolContent 15.5094536625 mg, FiberContent 4.28975877383536 g, ProteinContent 6.84661219884042 g, SaturatedFatContent 2.0874058551543 g, ServingSize 1 1 Serving (218g), SodiumContent 242.126986594448 mg, SugarContent 30.0758903438603 g, TransFatContent 0.716213116708027 g
SLOW COOKER PERNIL (PUERTO RICAN ROAST PORK) - SKINNYTASTE
Pork shoulder marinated overnight in garlic, citrus juices, cumin and oregano and slow cooked all day in the slow cooker.
Provided by Gina
Categories Dinner
Total Time 480 minutes
Prep Time 15 minutes
Cook Time 480 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
- Combine the remaining ingredients and pour over pork.
- Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.
- The next day, remove the crock pot and cook on low, 8 hours.
- After 8 hours, remove pork and shred using two forks.
- Remove liquid from crock pot and add pork back to crock.
- Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more).
- Let it cook another 15-30 minutes.
Nutrition Facts : ServingSize 3 oz pork, Calories 265 kcal, CarbohydrateContent 3 g, ProteinContent 34 g, FatContent 12 g, SaturatedFatContent 4.5 g, CholesterolContent 114 mg, SodiumContent 574 mg, SugarContent 1.5 g
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