|Pasteles De Yuca
|4 cups yuca (grated)
4 tablespoons of Annatto
¼ cup milk
1 teaspoon salt
1 pound fresh
1 ounce fresh bacon
1 spring cilantro
| 1 sweet pepper (aji dulce)
4 tablespoons Crisco lard
2 teaspoons capers
¼ cup olives
1 green pepper
2 ounces ham
- Shred the Yucca (Careful with the nails) and squeeze thru some
cheesecloth (Not those nasty old socks) to get some of the starch out.
- Mix the oil, salt, and milk, mixing well to form a smooth mixture.
- Cut the ham (yum yum- que rico), bacon, and pork meat into very
small pieces. Mince the rest of the ingredients and don’t eat anything
more, too many calories.
- In a large saucepan, cook all the meat along with salt, tomato,
cilantro, peppers and onion until the meat is tender. (Seasonings to
- Once everything is cooked, add the olives and capers.
- Cut the banana leaves into APPROIMATELY 10x10 squares and wilt them
over low heat on the stove, not the Bar-B-Q, so jibaro.
- Wet the center of the leave with annatto oil (achiote for the
ricans) and place about 5 or 6 tablespoons of the yucca mix in the
- Using a spoon, form a well in the center of the mixture and place
about 2 tablespoons of the meat mixture in the well. Carefully fold the
leaf over, in order to cover the meat with yucca on all sides. DO NOT
over stuff them. Tie them with cooking twine, (not little Pedro’s
chiringa string, he’ll have you running around looking for string
- Repeat this procedure until all the yucca mixture has been used. You
can now freeze or cook them when you are ready.
How to cook
NOTE: This is The Rican Chef’s own recipe.
- In a large, large pot, heat about 4 litres of water and add some
- Place about 12 pasteles in the water and bring them to a boil.
- They should cook for about 45 minutes. If you unwrap them and they
are not done, don’t panic, (No se acabó el mundo), re-wrap with the same
leave and boil for 10 minutes more.
|*** Recipe For Annatto Oil (Achiote) ***|
1 Cup Vegetable Cooking Oil (or leftover used
oil from frying)
½ Cup of Achiote (annatto) Seeds
- Heat the oil in a saucepan, on medium heat, and when it gets
hot,turn down the heat to low, and add the achiote seeds.
- Stir every now and then, for about 5 minutes, or until the oil turns
a bright orange.
- Cool the Achiote oil completely and strain through a paper lined
sieve, into a glass container or a can. You can use cheesecloth, if you
- Cover, refrigerate and use this oil in the quantities called for in
various Rican recipes like this one.
Oh by the way, Save me some pastels and get ready
because the Christmas recipes are coming soon.
- Gently simmer the seeds in oil to avoid those nasty stains that will
never come off. “Ni el medico chino te quita esas manchas.”
- If you let it boil on high, it will be all over you and the stove
and I’ll hear you say, “Easy off, help me”, and you’ll remember this
Ta Ta Da’ling…………
|Tips From The Rican Chef
- Serve them hot with my arroz con gandules. Email me, if you would
like the recipe for “Pique Caballero a lo Rican” to add a little spice
to the pastels, but be warned.......
DO NOT BRING TO YOUR MIND, ME OR MY MOTHER IF YOU GET BURNED OR YOUR
LIPS GET SWOLLEN OR PUFFY.
- The banana leaves can be purchased at most Latino grocery stores.
If you can't find them anywhere, you can substitute them with parchment
paper or just use aluminum foil.
- Goya sells frozen grated Yuca.
|Comments and Suggestions
Send me your comments, suggestions,
praises and recipes to:
complaints, email me at: firstname.lastname@example.org
and sit and
for a response.