The Spruce / Danielle Moore
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Culinary Institute of America | 2012-09-07 15:04:47 |  153,484 Views |
Puerto Rican pastels
Making and serving pasteles during the Christmas season is a Puerto Rican tradition. Pasteles are made with pork and adobo filling coated in green plantain masa and wrapped in banana leaves. Although time-consuming and labor-intensive these pasteles are worth the effort. Traditionally they are made by the hundreds eaten during the holidays and frozen for consumption until Lent begins. These savory treats are a team effort. Everyone in the family even the youngest gets a hand in grating mixing or wrapping the filling. Make the plantain or yuca version for a delicious and filling traditional pastel.
Pasteles are boiled not steamed. They are made with green plantains – do not confuse them with unripe bananas. Both plantain and banana leaves are available in Latin markets.
Serve with pique criollo (Puerto Rican hot sauce) arroz con gandules (rice and beans) escabeche (fried and marinated meats or fish) roasted pork and other festive dishes.
