Masa (paste mixture)
- 3-pounds of yautia (Tarot root)
- 3-pounds of guineos verdes (chiquita banana style)
- 2-pounds of papas (potatoes)
- 2- berdes platanos (green plantains)
- 2-pounds of calabaza (pumpkins)
- 1-pound of jame (yams)
- 1/4-cup of achiote oil
- Add salt for taste
After vegetables are peeled, place them in salt water so they do not turn dark
Relleno (Filling)
- 2- pounds of pork (cut into1 inch pieces) seasoned with Adobo
- 1- tbl of soy sauce, 1tbl of balsamic vinegar, and 1tsp of hot sauce
- 2-tablespoons of achiote oil
- 1- tsp of black pepper
- 1-small chopped onion, and 1 tsp of basil
- 2-chopped garlic and 1-tsp of oregano
- 4-ajies dulces-chopped (sweet peppers)
- 3-recao leaves chopped (cilantro)
- 18-oz. can of tomato sauce
- 1/2-can garbanzo beans (chick peas) [optional]
- 1/2-cup cooking olives with pimento, chopped
- 1-6 ounces of can chopped pimentos
- Salt and Black pepper to taste
- 2-tsp lemon juice (optional)
- 1 1/2 oz. Raisins (optional)
- 1-tsp. apple cider vinegar (optional)
- 1-sobre (package) sazon con culantro and achiote
1. Bay Leaf
2. Teaspoon of sofrito
* Once all ingredients have been mixed, cook them for 45 minutes.
Other
- Banana leaves or butcher paper
- 1/2 cup achiote to grease the plantain leaves of paper.
- String to tie pasteles.
- Cook Pasteles in boiling salt water for 1 hour [salt to taste]
*Note: Those of us who have had the pleasure of having a true Boricua Pasteles know that a regular food processor cannot make the correct consistency of Masa (paste mixture).
You need a Pasteles Maker to get the correct consistency in order to have a true Pasteles without the aggravation and pain of grinding the Masa (paste mixture) as has been previously done until now.