Ingredients with Measurements:
- 2 pounds ground beef
- 6 large potatoes, peeled and diced
- 2 cups masa harina (corn flour)
- 2 cups beef broth
- 1 cup vegetable shortening
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon black pepper
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup pitted green olives, chopped
- 1 cup raisins
- 1/2 cup capers
- 1/2 cup tomato sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Plastic wrap
- Banana leaves or parchment paper
- Steamer basket
Step-by-step instructions:
1. In a large pot, boil the diced potatoes until tender. Drain and mash them with a potato masher or fork. Set aside.
2. In a mixing bowl, combine the masa harina, beef broth, vegetable shortening, salt, garlic powder, dried oregano, cumin, paprika, and black pepper. Mix until a smooth dough forms.
3. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, stirring occasionally.
4. Add the onion, garlic, red and green bell peppers, green olives, raisins, capers, and tomato sauce to the skillet. Cook for 5-7 minutes, stirring occasionally.
5. Add the mashed potatoes to the skillet and mix well with the beef mixture.
6. Take a banana leaf or parchment paper and cut it into 8-inch squares. Place a spoonful of the masa dough in the center of each square.
7. Flatten the dough with your fingers to form a thin layer.
8. Add a spoonful of the beef and potato mixture on top of the masa dough.
9. Fold the banana leaf or parchment paper over the filling to form a rectangular package.
10. Wrap the package tightly with plastic wrap.
11. Repeat the process with the remaining masa dough and filling.
12. Place the wrapped pasteles in a steamer basket and steam for 45-50 minutes.
13. Remove the pasteles from the steamer basket and let them cool for 5 minutes.
14. Unwrap the pasteles and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
This recipe makes 8 pasteles.
Nutritional information:
Calories: 530
Fat: 27g
Carbohydrates: 45g
Protein: 27g
Sodium: 1470mg
Fiber: 5g
Sugar: 13g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Vegetable shortening can be substituted with lard or butter.
- Masa harina can be substituted with all-purpose flour or cornmeal.
- Green olives can be substituted with black olives.
- Raisins can be substituted with dried cranberries or chopped prunes.
- Capers can be omitted if desired.
Variations:
- Add a diced jalapeño pepper for some heat.
- Use different types of meat such as pork or chicken.
- Add some chopped cilantro to the beef mixture for extra flavor.
- Use different types of vegetables such as carrots or zucchini.
Tips and tricks:
- Make sure the masa dough is smooth and not too dry or wet.
- If using banana leaves, make sure to soften them by heating them over an open flame or in hot water before using.
- Use a spoon to spread the masa dough evenly over the banana leaf or parchment paper.
- Make sure to wrap the pasteles tightly to prevent them from falling apart during steaming.
- Serve with hot sauce or salsa for extra flavor.
Storage instructions:
- Store the cooked pasteles in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap the cooked pasteles in plastic wrap and place them in a freezer-safe container. They can be stored in the freezer for up to 3 months.
Reheating instructions:
- To reheat, steam the pasteles for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pasteles on a platter with some chopped cilantro and lime wedges for garnish.
- Arrange the pasteles on individual plates and drizzle some hot sauce or salsa over them.
Garnishes:
- Chopped cilantro
- Lime wedges
- Hot sauce or salsa
Pairings:
- Rice and beans
- Fried plantains
- Coleslaw
Suggested side dishes:
- Avocado salad
- Grilled vegetables
- Tostones (fried plantains)
Troubleshooting advice:
- If the masa dough is too dry, add more beef broth.
- If the masa dough is too wet, add more masa harina.
- If the pasteles fall apart during steaming, wrap them tighter with plastic wrap.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
- Store the cooked pasteles in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Pasteles are a traditional Puerto Rican dish that is typically served during the holiday season.
Flavor profiles:
- Savory
- Spicy
- Sweet
- Tangy
Serving suggestions:
- Serve the pasteles as a main dish for lunch or dinner.
- Serve them as an appetizer for a party or gathering.
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Region: Puerto Rican