Pasteles is part of being Puerto Rican. It is the most cherished culinary recipe in our culture. Not having pasteles on our table during Christmas would be like not having Santa Claus or the three kings bring gifts. It's a lot of work but it's worth it.They are made with dough made from starchy roots and other vegetables. These roots can be found in large vegetable markets all over the United States. The pastel stuffing can be made from pork, poultry and seafood. For this recipe we will use the traditional pork stuffing.
The Masa (the dough):
10 very green bananas2 green plantains2 lbs. of yautia (taro root)2 medium size Idaho potatoes1 1/2 lbs. of calabaza (pumpkin) 2 1/2 lbs. of yuca (cassava)6 tablespoons of annatto oil1/2 cup of annatto oil5 tablespoons of salt or to taste1 cup of the pork stuffing sauce
Other needed materials:
1 roll of butchers twine1 lb of parchment paper1 pack of banana leaves
Grater method:
Peel all the roots and vegetables being sure to leave them whole. As you peel them place them in a large pot with salty water so they won't turn black. Grate all the vegetables on the fine side of the grater into a large pot or bowl.
Food processor method:
A food processor will be used to process the roots and vegetables for this recipe. When I was a kid we didn't have food processors, so we used the fine side of a grater, el guayo to make the masa. The food processor makes this job so much easier and faster.Peel and cut all of the roots and vegetables into small pieces and place them into a large pot with cold water and lots of salt
Peel all the roots and vegetables being sure to leave them whole. As you peel them place them in a large pot with salty water so they won't turn black. Grate all the vegetables on the fine side of the grater into a large pot or bowl.
Food processor method:
A food processor will be used to process the roots and vegetables for this recipe. When I was a kid we didn't have food processors, so we used the fine side of a grater, el guayo to make the masa. The food processor makes this job so much easier and faster.Peel and cut all of the roots and vegetables into small pieces and place them into a large pot with cold water and lots of salt
Processing the roots and vegetables:
1. 
Drain the roots and vegetables in colanders and place them on the table you will be working on (pictured). 2. Prepare your food processor to process on high speed.3. Have a large pot ready to place the processed masa into.4. Have the reserved 1 cup of the pork stuffing sauce near by.
5. Fill the food processor half way with root and vegetable pieces. Pore a little of the sauce into the processor cover and process until it becomes like oatmeal. Add more pieces through the processor slot and keep processing.6. Once processed place into the large pot (pictured).
7. Keep processing until all of the roots and vegetables are processed.
8. Add the 5 tablespoons of salt, the 6 tablespoons of annatto
oil and one cup of pork stuffing sauce to the masa and mix very well until well blended. Taste and see if there is enough salt.
Drain the roots and vegetables in colanders and place them on the table you will be working on (pictured). 2. Prepare your food processor to process on high speed.3. Have a large pot ready to place the processed masa into.4. Have the reserved 1 cup of the pork stuffing sauce near by.5. Fill the food processor half way with root and vegetable pieces. Pore a little of the sauce into the processor cover and process until it becomes like oatmeal. Add more pieces through the processor slot and keep processing.6. Once processed place into the large pot (pictured).
7. Keep processing until all of the roots and vegetables are processed.
8. Add the 5 tablespoons of salt, the 6 tablespoons of annatto
oil and one cup of pork stuffing sauce to the masa and mix very well until well blended. Taste and see if there is enough salt.Processed and mixed masa (dough).
to the (LEFT).
The pork Stuffing:
3 1/2 lbs. of pork shoulder3 1/2 tablespoons
of recaíto1 8oz can of tomatoe sauce2 1/2 cups of water2 teaspoons of salt1/4 of black pepper1 pack of Sazon with achiote (annatto)
Cut the port into small pieces. Place all of the pork stuffing in
gredients into a large pot. Bring to a boil then simmer for 45 minutes. Reserve 1 cup of the stuffing 
sause aside for the masa. Place the meat uncovered into another pot so it can cool faster and set aside.9. Wash and wipe dr
y the banana leaves. With a scissor cut the leaves in half10. Cut the butchers twine. I grab the tip of the twine and spin it from my thumb to my elbow about 24 times. Then I cut it at the thumb to make 38 inched pieces. I repeat the process and cut to make 19 inched pieces 11. Set your table (pictured)1. Masa, 2. Banana leaves, 3. Butchers twine, 4. Garbanzo beans, 5. Pork stuffing, 6. Pimento stuffed olives, 7. Annatto oil, 8. Parchment paper
3 1/2 lbs. of pork shoulder3 1/2 tablespoons
of recaíto1 8oz can of tomatoe sauce2 1/2 cups of water2 teaspoons of salt1/4 of black pepper1 pack of Sazon with achiote (annatto)
Cut the port into small pieces. Place all of the pork stuffing in
gredients into a large pot. Bring to a boil then simmer for 45 minutes. Reserve 1 cup of the stuffing 
sause aside for the masa. Place the meat uncovered into another pot so it can cool faster and set aside.9. Wash and wipe dr
y the banana leaves. With a scissor cut the leaves in half10. Cut the butchers twine. I grab the tip of the twine and spin it from my thumb to my elbow about 24 times. Then I cut it at the thumb to make 38 inched pieces. I repeat the process and cut to make 19 inched pieces 11. Set your table (pictured)1. Masa, 2. Banana leaves, 3. Butchers twine, 4. Garbanzo beans, 5. Pork stuffing, 6. Pimento stuffed olives, 7. Annatto oil, 8. Parchment paper 12. Place a piece of banana leave in the middle of a piece of parchment paper
13. Place a little less of a tablespoon of annatto oil in the middle of the banana leave and smear it around in a circular motion
13. Place a little less of a tablespoon of annatto oil in the middle of the banana leave and smear it around in a circular motion
14. Using a large stirring spoon place about 1/2 of a cup of the masa in the middle of the banana leave and smear it around in a circular motion
15. Place a helping of the pork stuffing together with a little sauce in the middle
16. Flap the upper side of the parchment paper toward the lower side being careful not to ruin the middle
17. Fold the two bottom flaps up 1 1/2 inch then fold over again to land in the middle of the pastel
18. Fold the right flap over and then the left one
19. Take one of the 38 inch pieces of butchers twine and tie the pastel secured with a bow tie. With two 19 inch butchers twine tie both sides with a bow tie
20. Finished pastel, now you have many more to wrap!!!
21. Fill a large pot with water leaving enough space to add the pasteles. Bring to a boil then add salt, taste the water to make sure you taste the salt. Add as many pasteles you are going to serve to the boiling water. Boil at medium heat for 1 1/2 hours. Check to see that all of the pasteles are immersed in water while boiling. If not add more water to the pot. When done untie them and serve hot.
Make about 24 pasteles. Enjoy!!!!
Make about 24 pasteles. Enjoy!!!!
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