PASTELES DE MASA CON CERDO (PUERTO RICAN TARO ROOT & PLANTAIN PORK POCKETS)

By carvalhohm

Ingredients

• Filling:
• 2 lbs cubed pork
• 1/4 cup recaito
• 1 beef bouillon cube
• 1 envelope Sazon sin achiote
• 1/2 teaspoon oregano
• 1/2 cup water
• 1/2 cup chopped Spanish olives with pimentos
• 2 tablespoons capers
• 1 14.5 oz can of garbanzos
• Masa:
• 2 plantains, peeled*
• 3 green bananas, peeled*
• 1 1/2 lbs of yautia (taro root), peeled
• 1/2 lb kabocha pumpkin, peeled
• 1/2 cup recaito
• 2 envelopes Sazon con culantro & achiote
• 1 tablespoon oregano
• 1 beef bouillon cube
• Achiote Oil:
• 6 tablespoons achiote seeds (annatto)
• 2 cups of vegetable oil
• 1 small jar of pimentos
• 12 - 14 oz banana leaves
• pasteles paper or parchment paper
• butchers twine

Details

Servings 12

Preparation

Step 1

Filling:
Combine all filling ingredients in a pressure cooker. Set to cook for 30 minutes. Let it come back to pressure naturally without releasing it. Uncover and set to brown/simmer for 15 minutes. Let cool and store in airtight container in the refrigerator until ready to use.

Masa:
Using the fine shredder blade on your food processor or a manual grater, grate the plantain, green bananas, yautia, and pumpkin. Depending on the size of your food processor you may have to work in batches. Change out the shredder blade for the chopping blade. Working in batches process the shredded vegetables until the fine and pasty. Add remaining masa ingredients and mix until well combined. Transfer to a bowl, cover and refrigerate.

Achiote Oil:
Heat 1½ - 2 cups of vegetable oil, add 6 tbs of annatto seeds to the oil. Allow the seeds to simmer until the oil reaches a bright red color.

Strain the seeds from the oil and discard the seeds. Allow the oil to cool and store in a sealed container until ready to use.

DAY 2

Prep Banana Leaves
Remove the ridge from the leaves. Cut the banana leaves into 12 x 12-inch squares and wash the banana leaves under warm running water. Working in batches microwave the banana leaves for 1.5 to 2 minutes, this helps make the leaf more flexible.

Assembly:
Set up assembly station with masa mixture, filling, achiote oil, banana leaves, paper for pastels, and butchers twine.

Stack the pastels paper and banana leaves, alternating them starting with the pastel paper. Spread 1 tsp of achiote oil on the banana leaf. Scoop ½ cup of the masa mixture onto the banana leave and spread out into a rectangle.

Place 2 tablespoons of filling down the center and top with pimentos if you like. Using the banana leaf fold the masa over the filling.

Bring the leaf ends together. Fold over twice to create a tight seal. Tuck the ends under, if the banana leaf splits a little don't stress we are going to fold it again in the paper. Do the same wrap and fold with the paper. If you use only pastel paper I recommend double wrapping.

Tie the pastel with butchers twine like a present. At this point, you can boil them right away, or you can freeze them until ready to use. When ready to cook bring a large pot of water to a boil, drop in pasteles and boil for 45 minutes for fresh and 1 hour for frozen. They can also be cooked in the pressure cooker for 30 minutes with 1 cup of water.

Using a pair of tongs pick the pastel out of the water by the string and place on a paper towel. Cut the string and gently unwrap. Enjoy!