Pasteles recipe anyone?!
I am wanting a pasteles recipe for Thanksgiving!. I don't eat pork and have never made this dish before!. It has been over 15 years since I ate it, but my daughter wants me to try!. I have heard that it is hard to make and time consuming!.
Can anyone give me a recipe that uses chicken that is detailed!?Www@FoodAQ@Com
Can anyone give me a recipe that uses chicken that is detailed!?Www@FoodAQ@Com
Answers:
Thats ok Im puerto rican & I dont eat pork either which is hard b/c so many foods have pork in it!. The chicken pasteles are delicious too :) I suggest making dough one day & then make the pasteles the next day b/c it does take long!.
PASTELES
(18 pasteles)
MASA (dough)
1 1/3 lbs!. yautía
3 lbs!. Green Bananas (not plantains)
1 lbs!. potatoes
1 green plantain
2 tbsp!. milk
? cup achiote oil
salt
RELLENO (filling)
? lb!. chicken breast meat, chopped in small pieces, seasoned with "adobo" - or buy coarsely ground chicken!.
2 tablespoons "achiote" oil
? chopped onion
2 chopped garlic
4 ajíes dulces (sweet peppers)- chopped
3 recao leaves chopped (may use cilantro instead)
1 -8 oz!. can tomato sauce
? cup cooking olives with pimento, chopped
1 tsp!. salt
1 tsp!. black pepper
1 tbsp!. orégano
OTHER
Banana leaves (or aluminum foil & butcher paper)
? cup achiote to grease the plantain leaves or paper!.
string to tie pasteles
A large pot of boiling salt water
--------------------------------------!.!.!.
MAKING THE MASA (dough)
Peel the vegetables & green bananas, rinse them and grate in a food processor!. Add milk, oil, and salt!. Mix well, cover, and refrigerate for at least one hour!.
It is best to do this the day before actually putting the pasteles together!. It makes for easier handling masa!.
MAKING THE RELLENO (filling)
Heat the oil in a caldero (aluminum pot) and cook the chicken for about 5 minutes over medium heat!. Add the rest of the ingredients!. Cook on low for approximately 25 minutes until the chicken is completely cooked!. Cool!.
THE WRAPPER (pick one)
Banana leaves:
Use 10 bundles of plaintain leaves!. Remove the central ridge on each leaf!. Divide leaves into pieces, about 10" square!. Wash and clean leaves with a damp cloth!.
Aluminum foil:
Use aluminum foil with butcher paper or plastic wrap on top to make a "wrapper!."
ASSEMBLING THE PASTELES:
Grease center of the wrapper - using the back of a spoon dipped in oil!.
HINT - Use a ? cup measuring cup to scoop dough (this helps keep the pasteles the same size)!. In the center of the wrapper place ? cup of dough and thinly spread it not more than 5" long and about 4" wide!.
HINT - Use a 1/8 cup measuring cup to scoop the meat filling and fill just a bit over the brim!. That should measure 2? tablespoons!. Place 2? tablespoons of meat filling on the masa - a bit off the center!.
Fold the wrapper in half to close the pastel!. If using foil, fold the edges over until tightly sealed!. If using leaves just fold one over the other until completely sealed!.
Tie the pastel!. (You may skip this part completely if you are using foil paper - simply make sure the folds are pressed securely!.) Tie the pastel with string to hold it together!. Make one run of string lengthwise and two runs the other way (see picture above)!. This will hold the banana leaves secure!.
Cook the pasteles for 1 hour turning them once half way through cooking!. Freshly cooked pasteles taste much better!. Freeze them raw & boil to re-cook!.Www@FoodAQ@Com
PASTELES
(18 pasteles)
MASA (dough)
1 1/3 lbs!. yautía
3 lbs!. Green Bananas (not plantains)
1 lbs!. potatoes
1 green plantain
2 tbsp!. milk
? cup achiote oil
salt
RELLENO (filling)
? lb!. chicken breast meat, chopped in small pieces, seasoned with "adobo" - or buy coarsely ground chicken!.
2 tablespoons "achiote" oil
? chopped onion
2 chopped garlic
4 ajíes dulces (sweet peppers)- chopped
3 recao leaves chopped (may use cilantro instead)
1 -8 oz!. can tomato sauce
? cup cooking olives with pimento, chopped
1 tsp!. salt
1 tsp!. black pepper
1 tbsp!. orégano
OTHER
Banana leaves (or aluminum foil & butcher paper)
? cup achiote to grease the plantain leaves or paper!.
string to tie pasteles
A large pot of boiling salt water
--------------------------------------!.!.!.
MAKING THE MASA (dough)
Peel the vegetables & green bananas, rinse them and grate in a food processor!. Add milk, oil, and salt!. Mix well, cover, and refrigerate for at least one hour!.
It is best to do this the day before actually putting the pasteles together!. It makes for easier handling masa!.
MAKING THE RELLENO (filling)
Heat the oil in a caldero (aluminum pot) and cook the chicken for about 5 minutes over medium heat!. Add the rest of the ingredients!. Cook on low for approximately 25 minutes until the chicken is completely cooked!. Cool!.
THE WRAPPER (pick one)
Banana leaves:
Use 10 bundles of plaintain leaves!. Remove the central ridge on each leaf!. Divide leaves into pieces, about 10" square!. Wash and clean leaves with a damp cloth!.
Aluminum foil:
Use aluminum foil with butcher paper or plastic wrap on top to make a "wrapper!."
ASSEMBLING THE PASTELES:
Grease center of the wrapper - using the back of a spoon dipped in oil!.
HINT - Use a ? cup measuring cup to scoop dough (this helps keep the pasteles the same size)!. In the center of the wrapper place ? cup of dough and thinly spread it not more than 5" long and about 4" wide!.
HINT - Use a 1/8 cup measuring cup to scoop the meat filling and fill just a bit over the brim!. That should measure 2? tablespoons!. Place 2? tablespoons of meat filling on the masa - a bit off the center!.
Fold the wrapper in half to close the pastel!. If using foil, fold the edges over until tightly sealed!. If using leaves just fold one over the other until completely sealed!.
Tie the pastel!. (You may skip this part completely if you are using foil paper - simply make sure the folds are pressed securely!.) Tie the pastel with string to hold it together!. Make one run of string lengthwise and two runs the other way (see picture above)!. This will hold the banana leaves secure!.
Cook the pasteles for 1 hour turning them once half way through cooking!. Freshly cooked pasteles taste much better!. Freeze them raw & boil to re-cook!.Www@FoodAQ@Com
go to www!.dominicancooking!.com I think thats the website or its called aunt claras dominican cooking if you search for it , it has the pasteles recipe and many other traditional hispanic dishes!.Www@FoodAQ@Com
I'm so sorry I don't know! But you seem hispanic, could you answer mine!? Please! http://answers!.yahoo!.com/question/index;!.!.!.Www@FoodAQ@Com