San Antonio Country Club Puerto Rican Pasteles

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San Antonio Country Club Puerto Rican Pasteles

PREP TIME

3 hours

COOK TIME

1 hour

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The recipe for this unique delicacy comes from Executive Chef Nelson Millán and yields 20 pasteles (10 "juntas" (pairs)). Traditionally served at Christmas time in Puerto Rico.

Ingredients

FOR THE STUFFING:

  • 2 pounds  diced fresh pork shoulder
  • 1 pound  diced smoked picnic ham
  • 1 tablespoon  pork lard
  • 4 ea.  ajíces dulces (small sweet peppers or cachucha peppers)
  • 1 small  spanish onion
  • 2 tablespoons  recaito
  • 4 cloves  chopped peeled garlic
  • 2 cup  tomato sauce
  • 1 packet or bouillon cube  ham base                                                            
  • 1 tablespoon  adobo
  • 1 packet  sazon
  • 2 cups  chicken stock
  • 1 cup  cooked garbanzos
  • 1 cup  drained Spanish pimento stuffed olives
  • 1 tablespoon  oregano (dry flakes)

FOR THE MASA (DOUGH):

  • 4 pounds  peeled and grated yautía (in cuban markets called malanga)
  • 6 ea.  peeled and grated green bananas
  • 1 ea.  peeled and grated green plantain
  • 1 pound  peeled and grated yellow yautia or calabaza (butternut or Kabocha squash)
  • 2 tablespoon  adobo
  • 1 packet  sazon
  • 1 tablespoon  salt
  • 1 cup  evaporated milk
  • 2 cup  achiotina (annato seeds heated in pork lard for 3 minutes and strained). Save 1 cup for when assembling the pasteles later. 

FOR THE WRAPPING

  • 40  banana leaves (cut into approx. 12 in X 12 in squares). in most instances you will have to use 2 leaves to one pastel given the natural inconsistent shape of the leaves.
  • 20 Pieces kitchen string (Butcher twine cut into 18 inch. lengths)

Recipe Info

MAKING THE STUFFING:

  1. Season the diced pork with the adobo, sazon and chopped garlic. Brown the pork pieces in a pan in the pork lard. Add the recaito, ham base, tomato sauce and the rest of the stuffing ingredients. Bring to a boil and then cook on simmer until the pork is tender (approximately 45 minutes). Set aside and let cool.

MAKING THE MASA DOUGH:

  1. In a large bowl, mix the yautía, the green bananas, the plantain and yellow yautia or calabaza together. Stir in 1 cup of the strained “stuffing juices”, salt, sazon, adobo, evaporated milk and enough achiotina (about 1 cup) to moisten and add a little more color to the dough. You are now ready to assemble the pasteles.

 

ASSEMBLING and WRAPPING THE PASTELES:

  1. Set the dough aside and prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line. Place the 2 banana leaves overlapping until creating a surface wide enough to accommodate the masa and stuffing in the center. Drizzle 2 tablespoons of achiotina in the center. Place a 4oz. scoop of the masa on top of the achiotina. Create a well in the center of the masa with the back of the scooper. Fill the well with the stuffing mixture. Fold and close the pasteles and put the closing side against each other, thigh them with butcher twine. Set aside the pasteles you are going to eat right away. You can freeze the rest.


TO COOK THE PASTELES:

  1. Bring a stock pot of salted water to a boil. There should be enough water to cover the pasteles. Boil the pasteles for 1 hour. Unwrap the pasteles before serving. TRY over white rice cooked with salted pork back fat (arroz con tocino) and topped with ketchup and hot sauce. Enjoy!

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