Pasteles de Yuca

Pasteles de Yuca

What are we cooking today? Pasteles de Yuca: a Puerto Rican delicacy
What exactly as pasteles? The vagueness attached to the world delicacy doesn’t really nudge a foodie’s interest. So, here’s a detailed description of what a pasteles is. Similar to the British pasty or the Italian Calzones, Pasteles are fried dumpling sort of a thing, save for the fact that it is not fried but boiled and that can have anything from lean pork to vegetables as filling. Generally Pork.

A pasteles is divided into three parts: the filling, the masa and the assembling. Let’s take a look at the individual sections of a Typical Pastele Recipe.
What’s masa? Masa is the wrap that usually is made with a combination of grated green banana, plaintain, taro root and pumpkins. Once mixed, the masa is seasoned with liquid from the meat mixture, milk and annatto oil.

The filling: The filling is usually a combination of different meats, raisins, bacon, potatoes, chickpeas, olives and capers. This may or may not be seasoned with bay leaves.

Assembling a typical pastel: once the fillings are wrapped in masa, it is then wrapped in a strip of banana leaf that has been open heated to make it tender. The leaf is then folded and cooked in boiling water.

Serving suggestions: Rice and pigeon peas.

 

Pasteles de Yuca

Ingredients:

Masa

  • Green bananas, peeled and chopped – 5
  • Green plantain, peeled and chopped – 1
  • Yautía (taro root), peeled and chopped — 1 1/2 pounds
  • Russet potato, peeled and chopped – 1
  • Salt: to taste

Filling

  • Onion, chopped: 1
  • Green pepper, seeded and chopped: 1
  • Garlic, peeled and chopped: 3 to 4 cloves
  • Oil: 2 to 3 tbsp
  • Pork butt or shoulder, cut into small cubes: 2 pounds
  • Tomato sauce: 1 cup
  • Water: 1/2 cup
  • Cilantro, chopped: 1/2 bunch
  • Salt and pepper: to taste

Method:
Cook: Brown the pork pieces in a pan. Add the rest of the stuffing ingredients and cook till pork is pink

Knead: In a blender, blend all the ingredients together to have a smooth paste.

Wrap: Make a square or circle of the dough on oiled banana leaf. Fill in the fillings and wrap the sides. Now, fold the banana leaf, tie it with strings and cook in a pot of boiling salted water.

Cool and serve.

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