Pasteles De Masa Con Cerdo Puerto Rican Taro Root Plantain Pork Pockets Recipes

PASTELES DE MASA CON CERDO (PUERTO RICAN TARO ROOT & PLANTAIN PORK POCKETS)

Steps:

• Combine all filling ingredients in a pressure cooker. Set to cook for 30 minutes. Let it come back to pressure naturally without releasing it.
• Uncover and set to brown/simmer for 15 minutes. Let cool and store in airtight container in the refrigerator until ready to use.
• Using the fine shredder blade on your food processor or a manual grater, grate the plantain, green bananas, yautia, and pumpkin. Depending on the size of your food processor you may have to work in batches.
• Change out the shredder blade for the chopping blade. Working in batches process the shredded vegetables until the fine and pasty.
• Add remaining masa ingredients and mix until well combined. Transfer to a bowl, cover and refrigerate.
• Heat 1 1/2 - 2 cups of vegetable oil, add 6 tbs of annatto seeds to the oil. Allow the seeds to simmer until the oil reaches a bright red color.
• Strain the seeds from the oil and discard the seeds. Allow the oil to cool and store in a sealed container until ready to use.
• Remove the ridge from the leaves. Cut the banana leaves into 12 x 12-inch squares and wash the banana leaves under warm running water.
• Working in batches microwave the banana leaves for 1.5 to 2 minutes, this helps make the leaf more flexible.
• Set up assembly station with masa mixture, filling, achiote oil, banana leaves, paper for pastels, and butchers twine.
• Stack the pastels paper and banana leaves, alternating them starting with the pastel paper. Spread 1 tsp of achiote oil on the banana leaf. Scoop 1/2 cup of the masa mixture onto the banana leave and spread out into a rectangle.
• Place 2 tablespoons of filling down the center and top with pimentos if you like. Using the banana leaf fold the masa over the filling.
• Bring the leaf ends together. Fold over twice to create a tight seal. Tuck the ends under, if the banana leaf splits a little don't stress we are going to fold it again in the paper. Do the same wrap and fold with the paper. If you use only pastel paper I recommend double wrapping.
• Tie the pastel with butchers twine like a present. At this point, you can boil them right away, or you can freeze them until ready to use. When ready to cook bring a large pot of water to a boil, drop in pasteles and boil for 45 minutes for fresh and 1 hour for frozen. They can also be cooked in the pressure cooker for 30 minutes with 1 cup of water.
• Using a pair of tongs pick the pastel out of the water by the string and place on a paper towel. Cut the string and gently unwrap. Enjoy!