---- Original Message ------
From: "Rebecca Manners" <[EMAIL PROTECTED]
Subject: [RecipesAndMore] Fw: C n D: What are pasteles?
Date sent: Tue, 13 Feb 2007 18:02:47 -0500
----- 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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