Ingredients with Measurements:
- 2 lbs. boneless, skinless chicken breast
- 3 lbs. yukon gold potatoes, peeled and chopped
- 2 cups sofrito (Puerto Rican seasoning blend)
- 1 cup chicken broth
- 1/2 cup olive oil
- 1/4 cup capers, drained
- 1/4 cup green olives, pitted and chopped
- 1/4 cup raisins
- 2 tbsp. adobo seasoning
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 cups masa harina (corn flour)
- 3 cups warm water
- Banana leaves, cut into 10-inch squares
Special equipment needed:
- Large pot
- Food processor
- Mixing bowl
- Large steamer
Step-by-step instructions:
1. In a large pot, boil the chicken breast until cooked through. Remove from pot and let cool. Once cooled, shred the chicken into small pieces and set aside.
2. In the same pot, add the chopped potatoes and enough water to cover them. Boil until the potatoes are tender, about 20-25 minutes. Drain the potatoes and mash them in a mixing bowl.
3. In a food processor, blend the sofrito, chicken broth, olive oil, capers, green olives, raisins, adobo seasoning, cumin, oregano, salt, and black pepper until smooth.
4. Add the sofrito mixture to the mashed potatoes and mix well. Add the shredded chicken and mix until well combined.
5. In a separate mixing bowl, combine the masa harina and warm water. Mix until a dough forms.
6. Take a banana leaf square and place a spoonful of the chicken and potato mixture in the center. Fold the banana leaf over the mixture to form a rectangular package. Tie the package with kitchen twine to secure it. Repeat until all the mixture is used up.
7. Place the pasteles in a large steamer and steam for 45-50 minutes, or until the masa is cooked through.
Time:
Preparation time: 1 hour
Cooking time: 50 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
Makes 12 pasteles
Nutritional information:
Calories per serving: 380
Fat: 14g
Carbohydrates: 47g
Protein: 18g
Sodium: 660mg
Sugar: 7g
Substitutions for ingredients:
- Chicken breast can be substituted with pork shoulder or beef chuck roast.
- Yukon gold potatoes can be substituted with sweet potatoes.
- Banana leaves can be substituted with parchment paper.
Variations:
- Add diced carrots and peas to the chicken and potato mixture for added vegetables.
- Substitute the chicken with shrimp for a seafood version.
- Make a vegetarian version by omitting the chicken and adding more vegetables, such as bell peppers and zucchini.
Tips and tricks:
- Soak the banana leaves in warm water for 10 minutes before using to make them more pliable.
- Make sure the masa dough is well mixed and not too dry or too wet.
- Use a large steamer to fit all the pasteles in one batch.
Storage instructions:
- Store leftover pasteles in an airtight container in the refrigerator for up to 3 days.
- Freeze the pasteles in a single layer on a baking sheet, then transfer to a freezer bag. They can be frozen 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 a side of hot sauce and lime wedges.
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with a side of rice and beans.
- Pair with a cold beer or a glass of red wine.
Suggested side dishes:
- Arroz con gandules (rice with pigeon peas)
- Tostones (fried plantains)
- Ensalada de aguacate y tomate (avocado and tomato salad)
Troubleshooting advice:
- If the masa dough is too dry, add more warm water, a tablespoon at a time, until it reaches the right consistency.
- If the pasteles are falling apart during steaming, make sure they are tied tightly with kitchen twine.
Food safety advice:
- Make sure the chicken is cooked through before shredding.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
- Pasteles are a traditional Puerto Rican dish that originated from the Taino Indians. They are typically served during the holiday season.
Flavor profiles:
- The chicken and potato pasteles have a savory and slightly sweet flavor from the sofrito, olives, and raisins.
Serving suggestions:
- Serve the pasteles as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Puerto Rican