Dominican Pasteles En Hoja As Made By Julissa Calderon Recipe By Tasty

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PASTELES EN HOJA (DOMINICAN REPUBLIC VERSION)



Pasteles En Hoja (Dominican Republic Version) image

If you are familiar with Caribbean food, then you should know almost everything is made or is accompanied by plantains (unripe bananas). This looks like the Mexican tamale, and is made almost the same way, but with different ingredients. And of course instead of a corn outside layer it is made with plantains. This is a holiday staple. You can find the plantain leaves in any Hispanic market, in the frozen foods section. If you can't find it replace with parchment paper.

Provided by Kitty Kat Cook

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1 unripe plantain (as bright green as you can find)
1/2 lb yautia (malanga)
1/2 lb white yam (Niame)
1 -2 tablespoon goya brand adobo seasoning
3 -4 plantain leaves
3 dried bay leaves, crushed
1/2 lb pork loin or 1/2 lb chicken
1 tablespoon tomato paste
1 teaspoon salt
3 garlic cloves, mashed
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 small red onion, chopped
3 tablespoons chicken broth
1 green pepper, seeded and chopped
fresh ground black pepper
tying string

Steps:

  • Cut the banana leaves into 8x8-inch squares wash, pat dry and reserve.
  • If using pork or chicken:.
  • Place a small chicken (about a 2lbs) or pork loin in a crock pot and liberally sprinkle with adobo seasoning until covered. Set on low for 6-8 hours When done, allow it to cool and shred it with your fingers. Now you can use it for the pasteles.
  • If using ground beef:.
  • In a bowl combine the meat with the onion powder, oregano, basil, 2 tbsp adobo seasoning.
  • In a pan over medium heat, heat up oil and add garlic, onions and pepper. Sauté until tender. Add 1/2 lb of meat.
  • Cook until no longer pink and drain. Return to heat and 2 tbsp of water and tomato paste. Cook until all liquid has evaporated. Reserve.
  • If using cooked pork or chicken:.
  • Heat up oil over medium heat and add garlic, onions and pepper until tender; add 1/2 lb meat. Season with oregano, bay, onion powder, black pepper and salt if needed. Stir until combined. Add 2 tbsp water and tomato paste, heat through, for about 2 minutes or until liquid has evaporated. Reserve.
  • Peel the plantains, niame and malanga. Grate the raw niame, malanga and plantain and mix with 1 tsp of adobo seasoning and 1 tspn salt. Add the broth either store-bought kind or the broth made if you slow-cooked the chicken. It will look like a doughy mass. Don't make it too wet.
  • For assembly:.
  • Put 2 tbsp of the plantain mixture on the center of a banana tree leaf, on top put 1 tspn of meat, and top that with 2 more tbsp of the plantain mixture. Wrap the leaf around it to form a rectangle; about 5-7" in length and 3-4" in width. Wrap another layer of parchment paper over each one. Tie string once around and once the other way to resemble a present, and tie a knot in the middle. At this point you can freeze them by wrapping a third layer of foil over each one and store for up to a month, just remove foil before cooking.
  • When ready to make, put half a gallon of water in a very large pot and boil them for 20 minutes. Remove the banana leaf before eating.
  • We usually eat them with Tabasco sauce and/or ketchup. Enjoy!

Nutrition Facts : Calories 500.2, Fat 15.2, SaturatedFat 5.2, Cholesterol 38.6, Sodium 710.4, Carbohydrate 91.2, Fiber 24, Sugar 9.1, Protein 18.7

[RECIPE + VIDEO] PASTELES EN HOJA (DOMINICAN PLANTAIN POCKETS)



[Recipe + Video] Pasteles en Hoja (Dominican Plantain Pockets) image

Pasteles en Hoja (Plantain and Beef Pockets) are an essential part of Dominicans Christmas and New Year's Eve dinner. Recipe with step by step photos makes your life so much easier.

Provided by Clara Gonzalez

Categories     Dinner     Party

Time 2h30m

Number Of Ingredients 15

Filling ((see list above recipe))
1 plantain (green, unripe) (or 1½ medium plantain (½ lb [227 g] once peeled, see notes))
⅓ pound yautía (malanga) ([151 g] peeled )
⅓ pound auyama (kabocha squash) ([151 g] peeled)
1 tablespoon seasoning powder ((must contain garlic and onion))
1 cup milk (whole or skim) ([237 ml])
1½ teaspoon salt
2 tablespoon butter (salted) ([28 g])
1 tablespoon bija (annato, achiote) powder
12 Banana tree leaves squares ((see notes))
12 Leafs parchment paper ((Amazon affiliate link - see notes))
Twine ((the kind of string used for food))
Salt
Ketchup ((optional, see notes))
Hot sauce ((optional, see notes))

Steps:

  • Making the batter by hand: Grate the plantain, yautía, and auyama with the least coarse side of the grater. Once grated, combine all the ingredients for the batter and mix well.Making the batter with blender/food processor: Chop the plantain, yautía, and auyama, and combine with the rest of the ingredients for the batter. Pureé in a strong blender or a food processor until it's uniform, and you can't feel any clumps, but feels like grains of sand in it. It may take 5-10 minutes depending on the blender/processor.
  • Wrapping: Put 2.5 tablespoons of the plantain and root mixture on one of the plantain squares. Put 2 tablespoons of filling in the center, cover with 2 more tablespoons of the root mixture to cover the filling.Fold the leaf square in the shape of an envelope. Wrap again in parchment paper and tie tightly.Repeat with the remaining batter.
  • Boiling: When all are wrapped, bring one gallon of water to boil in a large pot over medium heat. Add a tablespoon of salt.When the water reaches a rolling boil, carefully lower the pasteles into the water. Cover and cook for 40 minutes. The pasteles will float when put into the water, but as they cook they'll start to puff and sink. Make sure to turn a couple of times during the cooking time so they cook uniformly on all sides. Once the 40 minutes have passed, remove one from the pot, unwrap, and check for doneness: the consistency of the batter will have changed throughout. If it's ready, remove all from the water, otherwise boil for another 10 minutes.
  • Serving: Serve right after unwrapping, garnished with hot sauce and/or ketchup.

Nutrition Facts : ServingSize 2 pasteles, Calories 136 kcal, Carbohydrate 21 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 638 mg, Fiber 2 g, Sugar 7 g

DOMINICAN PASTELES EN HOJA AS MADE BY JULISSA CALDERON RECIPE BY TASTY



Dominican Pasteles En Hoja As Made By Julissa Calderon Recipe by Tasty image

Here's what you need: olive oil, bijol seasoning, small red onion, garlic, ground beef, salt, pepper, dried oregano, tomato sauce, raisin, unripe plantains, yucca, chicken broth cubes, sazon goya seasoning powder, lime juices, milk, bijol seasoning, banana leaves, butcher's twine, ketchup, hot sauce

Provided by Matthew Johnson

Categories     Dinner

Yield 24 servings

Number Of Ingredients 21

½ cup olive oil
1 tablespoon bijol seasoning
1 small red onion, diced
3 cloves garlic, minced
1 lb ground beef
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried oregano
1 cup tomato sauce
¼ cup raisin
10 unripe plantains, peeled and grated
1 lb yucca, or yuatía, peeled and grated
2 chicken broth cubes, ground
sazon goya seasoning powder, to taste
2 lime juices
milk, as needed
bijol seasoning, as needed
24 banana leaves, cut into 10x12- inch (25x30 cm) rectangles, heated over the stove until pliable
butcher's twine
ketchup
hot sauce

Steps:

  • Heat the oil in a large skillet over medium heat. Add the Bijol seasoning and cook for 3 minutes or until the oil turns reddish-orange and is aromatic. Set aside all but 2 tablespoons of the seasoned oil and return the pan to the heat.
  • Add the red onion, garlic, beef, salt, pepper, and oregano and stir to combine. Cook until the meat is well browned, around 15 minutes.
  • Add the tomato sauce and raisins. Bring to a boil, then cover and reduce the heat to low. Simmer for 30 minutes, or until all of the liquid evaporates and the meat is tender. Remove from the heat and let cool.
  • Make the plantain dough: In a deep bowl, add the plantains, yuatía, chicken broth cubes, Sazón Goya powder, lime juice, some of the milk, Bijol seasoning, and reserved Bijol oil. Stir to combine, adding more milk as needed until the dough is seasoned to your taste, soft, tacky, and light orange in color.
  • Lay a banana leaf on a clean work surface and brush the center with Bijol oil. Scoop 3 tablespoons of the plantain dough into the center of the square and top with 2 tablespoons of the beef filling. Fold the banana leaf in half, then roll up and tuck in the ends to seal. Tie tightly with twine to secure. Repeat with the remaining ingredients.
  • Bring a large pot of water to boil over medium heat and season with salt. Add the pasteles, cover, and cook for 40 minutes. Remove the pasteles from the pot.
  • Unwrap and serve with ketchup and hot sauce.
  • Enjoy!

Nutrition Facts : Calories 266 calories, Carbohydrate 46 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, Sugar 17 grams

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