Pasteles de Masa A Traditional Puerto Rican Christmas Dish https

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Mixing masa. Combine cassava and yuca mixture, milk, bija, butter, ¾ tablespoon of salt, and garlic powder. Mix well. 3. Wrapping pasteles. Put 3 tablespoons of the mixture on the center of one of these squares. Put 3 tablespoons of filling in the center, cover with 3 more tablespoons of the root mixture to cover the filling.

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Pasteles de masa y cerdo Puertorriqueños paso a paso (step by step Puerto Rican Pasteles)Buy me a Coffee 👇https://www.paypal.com/donate?business=RMRZWJYKHY.

Pasteles de Masa con Cerdo A Traditional Puerto Rican Christmas Dish

Masa de pasteles. 3. Prepare el relleno a su gusto. Puede ser carne de res, cerdo, pollo o vegetales. El caldo del guiso es el que le da el sabor a la masa del pastel. Así que cuidado con la sal y el pique. 4. Y montemos el paste. Colocamos 1 hojas de papel de pasteles y sobre esta un pedazo de hoja de plátano o guineo.

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Add both bags of masa to a large bowl. Make sure the bowl is big enough to fit all of the ingredients and still have space to mix. Now add the rest of the ingredients. The achiote oil, the salt, the chicken broth, and the shortening. Once added, use a whisk to stir everything together.

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In a pan, heat up 1 ½ - 2 cups (355-475 ml) of vegetable oil, then add the achiote (annatto) seeds and fry them until the oil reaches a bright red color. Remove the seeds using a slotted spoon and discard. Let the oil cool down completely, then store in a sealed contained until it's time to use.

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Spread 1 tsp of oil of annatto on top of the leaf. Add ¾ cup of masa/dough on top of the leaf and spread it out. It does not matter if it overflows to the paper. Add 2 tbs of meat along the middle of the dough. Quickly wrap the pasteles, and make sure the masa/dough does not come out through the sides.

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Bring the edges of the banana leaf together and fold down over the top. Fold the edges of the banana leaf underneath the package. Bring the top and bottom edges of the parchment paper over the top and fold or roll down the edges to make a horizontal seam. Tuck the ends under. Tie with a string in both directions.

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PARA MONTAR LOS PASTELES. En una mesa poner los ingredientes en una línea de producción: las hojas de guineo, la masa, el relleno, recipientes con las uvas pasas, aceitunas, garbanzos y pimientos morrones, el papel de pergamino, 18 pedazos de hilo de cocinar de unas 60 pulgadas de largo. Vierte y esparce de 6 a 8 cucharadas de la masa sobre.

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Place the pasteles in the water, making sure they are submerged. Reduce the heat and simmer for 1 hour. Using tongs, remove the pasteles from the boiling water and place them on a plate. Carefully cut the string of each with kitchen scissors and very carefully open the banana leaves and parchment paper.

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Let pork marinate for 15 minutes. After pork has marinated, add oil to a caldero or large pot over medium heat. Add pork chunks, sofrito, cumin, sazon, chicken bouillon and garlic. Mix all ingredients together and cook pork for 10 minutes. Add olives and potatoes.

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Relleno (filling) ¾ lb. pork, chopped in small pieces, seasoned with "adobo" - or buy coarsely ground pork. 2 tablespoons "achiote" oil 3 oz. chopped ham ½ chopped onion 2 chopped garlic 4 ajíes dulces - chopped 3 recao leaves chopped (may use cilantro instead) 1 -8 oz. can tomato sauce ½ can garbanzo beans ½ cup cooking olives with pimento, chopped 1 -6 oz. can chopped pimentos 1 tsp.

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Add 1/4 cup of water, a beef broth cube, salt, onion powder, garlic powder and oregano, simmer for an additional 5 minutes. Add the seasoning to the grated yucca, mix until combined. Drizzle 1/2 cup of achiote oil into the yucca. Mix until well combined and the yuca has an orange color, set aside until ready to use.

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Place 1/4 cup of filling into the center of the masa, making sure to drain any excess liquid. Fold into parcels. Stack two pasteles together, with the tucked ends facing inwards. Tie the pasteles together using butchers twine. If storing, place them in a gallon sized freezer bag and freeze for up to 6 months.

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Step 4. Working in 2 or 3 batches, puree the milk, malanga, green bananas, green plantain, and calabaza in a blender or food processor and pour into a large bowl. Add the oil and salt and mix well.

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Into a large pot, add the pork mixture and sauté for 2 minutes on medium hight heat. Add chopped ham, capers, tomato sauce, garbanzo beans, chopped olives and achiote oil. Stir well. Add 3 cups water. Bring to a boil, then lower heat, cover and simmer for 45 minutes to an hour.

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In a very large pot, place 5 liters of water and 3 1/2 tablespoons of salt; allow to boil. Place about 12 pasteles in the boiling water and allow to boil for about 45 minutes. Immediately remove from water once they are cooked. shop on line at BoricuaProduce.com in Chicago.