Best 4 Pasteles With Yuca And Plantains Recipes

PASTELES WITH YUCA AND PLANTAINS

Steps:

• Combine yuca, green plantains, yautia, and milk in a blender; puree into a thick paste the consistency of oatmeal.
• Combine lard and achiote seeds in a saucepan over medium-low heat; heat until lard is melted, and reddish in color, about 5 minutes. Strain out achiote seeds. Mix half of the lard into the yuca paste.
• Heat olive oil in a large pot over medium heat. Add onion and green bell pepper; cook and stir until tender, about 5 minutes. Add pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and garlic; cook and stir until pork is no longer pink in the center, 8 to 10 minutes. Remove from heat.
• Mix 2/3 of the remaining lard into the pork mixture.
• Smear each plantain leaf with a small amount of remaining lard. Place a large spoonful of the yuca paste in the center of each one; top with a scoop of the pork mixture. Fold up the sides of each leaf to enclose the filling and create a rectangular pastel.
• Stack 2 pasteles and tie them together with kitchen string. Repeat with remaining pasteles.
• Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.

PASTELES

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.

PASTELES DE YUCA

Steps:

• Prepare the achiote oil: In a saucepan, gently simmer the achiote seeds in the oil until the oil turns dark red. Remove from heat. Let cool. Strain the seeds from the oil and discard the seeds. Keep the cooled oil in a covered jar or other container. You can leave it out, or refrigerate it. You will use this oil in the "Masa", in the filling, and for wrapping the pasteles. (on Day 2).
• Prepare the Masa: Cut the yuca into pieces that you can comfortably handle- about the size of a stick of butter. Carefully cut each piece lengthwise to reveal a woody stalk in the center of the yuca. It's roughly the width of a toothpick, and runs the entire length. Cut it out by making a 'V' cut, and discard- we want our masa to be smooth!
• Feed the pieces a little at a time into a food processor with grating blade- any stubborn pieces that hang around will be dealt with in the next step.
• Remove the grated yuca from the processor, switch the grating blade to the regular cutting blade, add the yuca back to the machine and pulse for about 2 - 3 minutes to create a moist, finely grated mixture that is the consistency of grated parmesan cheese- just a little wetter.
• Place the masa into a strainer that is lined with a cheesecloth. (If you have a very fine strainer, you don't need the cheesecloth). Place the strainer with the masa over a bowl (to let the yuca masa to drip into), then cover with some plastic wrap, and place into the refrigerator until the next day when you are ready to finish the pasteles.
• Remove the masa from the refigerator. It will have dripped several ounces of its liquid in the bowl- discard the liquid.
• Prepare the filling: Wash the pork meat with vinegar. Cut the meat into ½ inch cubes (about the size of a small broth cube).
• In a saucepan, use 2 ounces of the achiote oil that you prepared, and simmer the 2 ounces of sofrito in it on low heat for 3 -5 minutes.
• Add the rest of the filling ingredients (except the last 3 ingredients: the olive oil, the olives and the red peppers) to the saucepan, bring to a boil, lower the flame.
• Simmer for approximately 1 - 1½ hours on low heat, covered. Take care that the water does not completely evaporate- if the sauce gets too thick, add a couple ounces of water.
• The meat should be cooked, but it should not fall apart when done, so check every 15 minutes once an hour has passed.
• When the meat is done, remove from heat and let cool. You should have some gravy left with the meat, but it shouldn't be too watery. If it looks dry, add 2 ounces of water. In either case, now add the olive oil that was part of the last 3 ingredients.
• While the meat is simmering, you can start seasoning the masa, but be sure and go back to the previous step to finish up the meat!
• Season the masa: In a medium saucepan, on medium heat, use 2 ounces of the achiote oil that you prepared, and simmer the 1 cup of sofrito in it for approximately 5 minutes. It should be sizzling slowly, not just steaming a little.
• Add the 2 ounces of water and the rest of the ingredients listed (except the masa!). Simmer another 5 minutes, then remove from heat.
• In a large saucepan, bowl, or tray, add the masa that you had removed from the regrigerator. Now add the sofrito that you just removed from the heat, and mix well.
• Add a half cup of the achiote oil to this, and mix again. Your masa should now have some color, and should have a good taste! If not, review the steps carefully- you might have missed something.
• If you haven't finished the last part of the meat, do so now. Otherwise, you're ready to wrap the pasteles!
• Wrap the pasteles: Use twenty bundles of plantain leaves.
• Note: If you can get the plantain leaf, do use it! It adds a world of a difference in taste to your pasteles!
• With a knife, remove the central ridge of the plantain leaves to give greater flexibility to the leaves. Divide leaves into pieces, about 12 inches square. Wash and clean leaves with a damp cloth and toast slightly over an open flame (such as the stove burner on low). This makes the leaf more pliable.
• You should still have about ½ cup of achiote oil left. Place 1 tsp of the achiote on the leaf, or the parchment paper. Spread it out to the size of a postcard (4" x 5"). Next, place 3 Tbsp of the masa on the leaf (or paper) and spread it out thinly over the oil that you just spread out.
• Place 1 ½ - 2 Tbsp of the meat filling in the center of the masa.
• Place 2 olive halves on top of the masa.
• Place strip of red pepper on top of the masa.
• Fold the leaf (or paper, or leaf on top of paper) one long half over towards the other. It won't actually get to the other end, but you have created a top and bottom layer of plantain leaf and enclosed the contents in it.
• Now fold both of those back towards the end that you first started from (making the crease at the far edge of the masa inside), while keeping in mind that you are sort of duplicating the shape of the rectangle of oil that you first made!
• Fold it once more, if you need to use up some paper. Then fold the right and left ends of the leaf toward the center.
• Tie the pasteles together in pairs (or alone), with a string, placing the folded edges facing each other. They should be tied from both sides, to prevent them from opening.
• This recipe yields approximately 12 -14 pasteles.
• Cook the pasteles: In Large pot, bring to a boil 5 qts of water with 1Tbsp salt. Add 12 pasteles and boil, covered, for one hour. Halfway, turn over pasteles. After the hour, remove pasteles from the water at once, and place in a strainer.

SAUTEED SWEET PLANTAINS (TAJADITAS DULCES DE PLATANO)

Steps:

• Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
• Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.