Ingredients with Measurements:
- 2 cups of masa harina
- 1 1/2 cups of warm water
- 1/2 teaspoon of salt
- 1/2 pound of ground sausage
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped onion
- 1/4 cup of chopped green bell pepper
- 1/4 cup of chopped red bell pepper
- 2 tablespoons of vegetable oil
Special equipment needed:
- Parchment paper
- Rolling pin
- Large pot for boiling
Step-by-step instructions:
1. In a large mixing bowl, combine the masa harina, warm water, and salt. Mix until a dough forms.
2. In a separate pan, cook the ground sausage until browned. Drain any excess grease.
3. Add the cooked sausage, shredded cheddar cheese, chopped cilantro, chopped onion, chopped green bell pepper, and chopped red bell pepper to the mixing bowl with the masa dough. Mix well.
4. Divide the dough into 12 equal portions and roll each portion into a ball.
5. Place a ball of dough between two sheets of parchment paper and use a rolling pin to flatten it into a circle about 6 inches in diameter.
6. Remove the top sheet of parchment paper and spoon about 1 tablespoon of the sausage and cheese mixture onto the center of the dough circle.
7. Fold the dough circle in half over the filling and press the edges together to seal. Use a fork to crimp the edges.
8. Repeat steps 5-7 with the remaining dough and filling.
9. Bring a large pot of salted water to a boil. Add the pasteles and cook for 20-25 minutes, or until they float to the surface.
10. Remove the pasteles from the pot with a slotted spoon and let them cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Boiling water
Serving size:
12 pasteles
Nutritional information:
Calories per serving: 210
Fat: 11g
Carbohydrates: 20g
Protein: 8g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of sausage
- Monterey Jack or pepper jack cheese can be used instead of cheddar
- Any combination of bell peppers can be used
Variations:
- Add diced jalapenos for a spicy kick
- Use a different type of meat, such as shredded chicken or pulled pork
- Add black beans or corn to the filling for extra flavor and texture
Tips and tricks:
- Make sure the dough is not too dry or too wet. Adjust the amount of water as needed.
- Use a fork to crimp the edges of the pasteles tightly to prevent the filling from leaking out.
- Serve with salsa, sour cream, or guacamole for dipping.
Storage instructions:
Store leftover pasteles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the pasteles for 30-60 seconds or until heated through.
Presentation ideas:
Arrange the pasteles on a platter and garnish with chopped cilantro and sliced jalapenos.
Garnishes:
Chopped cilantro, sliced jalapenos
Pairings:
Serve with rice and beans for a complete meal.
Suggested side dishes:
Rice and beans, roasted vegetables
Troubleshooting advice:
- If the dough is too dry, add more water a tablespoon at a time until it comes together.
- If the dough is too wet, add more masa harina a tablespoon at a time until it forms a ball.
- If the pasteles fall apart while boiling, make sure the edges are crimped tightly and try using a slotted spoon to gently lower them into the water.
Food safety advice:
Make sure the sausage is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Pasteles are a traditional Puerto Rican dish that are typically served during the holiday season.
Flavor profiles:
Savory, cheesy, slightly spicy
Serving suggestions:
Serve hot as a main dish or appetizer.
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