Pasteles
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
16 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/4 pounds yautia (taro root) 3 pounds unripe (green) bananas 3/4 pound potatoes
1 green plantain 2 tablespoons milk 1/4 cup annatto oil, plus extra to grease the leaves or parchment paper
salt to taste banana leaves, plantain leaves, parchment paper, or aluminum foil for wrapping traditional pork filling or lobster filling
salted water to boil pasteles



1 Peel the vegetables and soak them is salted water for 5 minutes. Drain and grate on the finest side of the grater. Add the milk, oil, and salt. Let the dough rest for at least 1 hour in the refrigerator. (It is better if refrigerated overnight.) Brush the leaves or parchment paper with annatto oil. Spread 1/2 cup of the dough onto the center of an 8x10-inch wrapper. Place 2 tablespoons of the filling on the left side of the dough. Fold about 2-1/2 inches from the left side of the wrapper. Fold twice more. Fold 2-1/2 inches from the top and bottom. You should have a rectangle about 3-1/2 inches wide and 6-1/2 inches long. Tie with butcher's twine. Bring the water to a boil in a large soup pot. Add the pasteles and bring to a boil again. Reduce the heat and simmer, covered, for 45 minutes, turning the pasteles once.

Back