Freshly cooked pasteles taste much better. Though they can be made many different ways this is my recipe that I love. This will hold the banana leaves secure.Ĭook the pasteles for 1 hour turning them once half way through cooking. Pasteles (Puerto Rican Holiday Dish) recipe: Pasteles are a household dish in the Puerto Rican culture. Make one run of string lengthwise and two runs the other way (see picture above). To cook, put a batch (4 to 6 tied bundles) into a large kettle of salted boiling water and cook semicovered at medium-high heat for 30 minutes. (You may skip this part completely if you are using foil paper - simply make sure the folds are pressed securely.) Tie the pastel with string to hold it together. Tie two pasteles together, with folded edges facing each other. If using leaves just fold one over the other until completely sealed. If using foil, fold the edges over until tightly sealed. Place 2½ tablespoons of meat filling on the masa - a bit off the center.įold the wrapper in half to close the pastel. HINT - Use a 1/8 cup measuring cup to scoop the meat filling and fill just a bit over the brim. Keep a small ruler handy to determine size until you can 'eye-ball it.' In the center of the wrapper place ½ cup of dough and thinly spread it not more than 5' long and about 4' wide. HINT - Use a ½ cup measuring cup to scoop dough (this helps keep the pasteles the same size). Grease center of the wrapper - using the back of a spoon dipped in achiote oil. It is because this traditional recipe has always represented family and community union, and celebration Here we. (Cover the kitchen counter with newspaper for easier cleanup time) Thinking about pasteles in Puerto Rico gives us a festive and cheerful feeling.

Easy puerto rican pasteles recipe