Puerto Rican Pasteles (Stuffed Plantain Leaves)
Plantains: 2 large green, peeled and finely grated
Yautia: 450 g, peeled and finely grated
Squash: 450 g, kabocha, peeled and finely grated
Potatoes: 1 medium, peeled and finely grated
Seasoning: 4 tbsp
Salt: 1 tbsp
Milk: 8 tbsp
Olive oil: 4 tbsp
Annatto: 3 tsp
Plantain leaves: 25 cm squares, may substitute parchment paper
Beef: 450 g, ground, mixed with 1 tablespoon tomato paste
Pasteles is a traditional Puerto Rican recipe for meat-stuffed plantain leaves, usually served for Christmas: here's how to make Puerto Rican pasteles at home.
Place the shredded vegetables, liquid seasoning, salt, and milk into a food processor; pulse until well blended.
n a small sauce pan, warm the olive oil and mix with annatto powder.
Pour into food processor and pulse together with vegetable mixture.
Take a piece of plantain leave, add a teaspoon of oil and rub onto the leave.
Add about 3 tablespoons of the vegetable mixture and top with about 1 ½ tablespoons meat filling.
Fold one side over the filling; fold opposite side in, folding around until there is no excess vertically.
Fold in the ends to completely close in the filling.
Tie cooking string around like a gift to secure.
Place the Puerto Rican pasteles into a large pot of boiling water and let cook for 45 minutes.
Carefully unwrap the Puerto Rican pasteles and serve.
