----- Original Message ----- 
From: "Dale Campbell" <[EMAIL PROTECTED]>
To: "cookinginthedark-acbradio.org" <[EMAIL PROTECTED]>
Sent: Friday, February 09, 2007 5:01 AM
Subject: C n D: What are pasteles?


> How to make pasteles
>
> February 4, 2007 in the Knoxville News
>
> Q: What are pasteles?
>
> A: Pasteles are a Puerto Rican specialty, usually served around Christmas 
> time - though they can be eaten year-round. They're similar to tamales; 
> they're
> a meat-filled pastry that's wrapped in banana leaves and then boiled or 
> steamed.
>
> To start, pork is seasoned with adobo, then simmered in stock and mixed 
> with spices, and often chickpeas, olives and raisins. (The base is not 
> dissimilar
> to the Cuban meat dish picadillo).While that is simmering, a dough of 
> grated root vegetables (green plantains, yucca, taro root, sometimes 
> pumpkin or green
> bananas) is made.
>
> Then, to assemble pasteles, first oil a square of banana leaf and place it 
> on top of a larger square of parchment paper. (Parchment is not necessary, 
> but
> it helps with the rolling, and ensures a tighter seal.) Then, spread some 
> of the dough (called masa) on top. Make a well in the dough and fill with 
> the
> pork filling. Top with more masa, then fold up the banana leaf and 
> parchment paper around the masa and pork. Tie with string.
>
> At this point, the pasteles can be either cooked or frozen. If you're 
> going to the effort to make and wrap pasteles, it's worth your time to 
> make extra
> that you can freeze to have later.
>
> To cook them, boil for 45 minutes to an hour and serve hot.
>
>
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