PASTELES GUISADOS (PASTELES STEW)
Since trying this recipe about 5-6 years ago, it has become my family's favorite stew. The savory pork coupled with the banana dumplings and spices mimic the tamale-like pasteles to a tee. A good helping of cilantro brings out the rich flavor of the dish for a home run. I have served this over steamed white rice or over gandules...
Provided by Laura Manuel-Arrighi
Categories Other Main Dishes
Number Of Ingredients 22
Steps:
- 1. PREPARE ACHIOTE OIL: Heat olive oil and achiote seeds over medium heat for 5 minutes or just until oil has taken reddish color of seeds. Cool. Store in tightly sealed glass jar. Note: This recipe makes more than what is called for in stew recipe.(I refrigerate mines and kept it until the oil was used up, about 3 months later.)
- 2. PREPARE MASA: Peel bananas and place in lightly salted water (halving them lengthwise and using gloves makes job easier, green bananas leave a sticky sap). Grate on smallest opening of food processor or cheese grater. In bowl, combine grated bananas and 1/2 cup achiote oil and mix thoroughly. Seasoning lightly with salt. Scoop into little balls and drop into salted boiling water until the dumpling float. Once the dumplings float, remove from salted water and fold into the pastele stew. Optional: Store in heavy ziploc bag in refrigerator, and use within 1-2 days, or freeze until needed.
- 3. PREPARING STEW: In very large pot or dutch oven, heat 6 tablespoons of achiote oil over medium heat. Add onions, garlic, cumin, salt, bay leaves, cilantro and pork. Cook 10 minutes, occasionally stirring until onions have softened but not browned. Add tomato sauce, olives and their liquid, and 4 cups water. Lower heat to a simmer and cook 30 minutes, uncovered, stirring occasionally. Add masa and remaining water. Taste and re-season if necessary. Cover. Simmer 1 hour, stirring and checking from time to time to avoid scorching. The stew will thicken nicely, but if it gets too thick, add a little water to thin it to your liking. Season with freshly ground pepper. Serve over steaming white rice and garnish with chopped cilantro if desired. Note: I've also served this with a side of fried bread and bacalao salad (I will post these recipes later.) which was just as hearty and very lovely on the palate.
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 »
You'll also love
VP Niloy sikder
[email protected]I tried this recipe and it was a disaster. The pasteles were dry and the stew was tasteless.
Prayash Waiba
[email protected]These pasteles guisados were so easy to make and they turned out so flavorful. I will definitely be making them again.
Rachel Rabu
[email protected]Not bad! I'll definitely be making these pasteles guisados again.
nadim leonard
[email protected]These pasteles guisados were delicious! I especially loved the combination of spices in the stew.
Dewayne Richardson
[email protected]The pasteles guisados were a bit bland for my taste. I would recommend adding more salt and pepper to the stew.
Charat Nidhane
[email protected]These pasteles guisados were a bit too spicy for my taste, but they were still very good. I would recommend using less chili powder next time.
Carter Wilson
[email protected]I've made pasteles guisados many times before, but this recipe is by far the best. The pasteles were so moist and flavorful, and the stew was rich and hearty. I'll definitely be using this recipe again.
Amber Coulter
[email protected]These pasteles guisados were easy to make and turned out great! The pasteles were fluffy and moist, and the stew was flavorful and hearty. I served them with rice and beans, and it was a perfect meal.
Heisarthur KingArthurRsa
[email protected]I'm not a huge fan of pasteles, but I thought I'd give this recipe a try. I'm so glad I did! The pasteles were delicious, and the stew was so flavorful. I'll definitely be making this again.
Myare Maraweyne
[email protected]These pasteles guisados were a hit at my dinner party! The flavors were so rich and complex, and the pasteles were perfectly cooked. My guests raved about them, and I'll definitely be making them again.