BC: Copyright 2011 | With love, Michelle Pagan y Perez de Ardolino
FC: How to Make Pasteles | Blue Beach, Vieques, PR
1: Angel Pagan Lopez (or Lopez Pagan, as it technically should be...) 2 Agosto 1892 - 9 Noviembre 1940 | (Maria Trinidad) Natividad Ortiz 22 Junio 1898- Abt. 1974 | Necesitamos recordar el saber y el buen hacer de nuestros antepasados, para mantener vivo los recuerdos de donde venimos...
2: Getting Ready To | take while making this as well! | Ready to eat pasteles | The one thing you need in order to make pasteles, more | than anything else, is TIME! In order to make a big batch | of pasteles (and trust me, you want to make a big batch | because you're not going through all this hard work for a | small one) you should devote at least one whole day to the | endeavor. That will include all the breaks you will need to | Make Pasteles
3: The beach at La Concha Condado District, San Juan | The Pagan-Rodriguez-Frontany Family | Homemade Pasteles | INGREDIENTS: | * 10 lbs Very, very, very green bananas | * 1 lb each of yautia and calabaza squash | * 7 lbs pork shoulder | * 3 Tbsp of achiote (annato seeds) | * 1 cup light olive oil | * 8 oz. jar Goya Alcaparrado | * 15 oz. raisins | * 2 lbs frozen banana leaves | * 2 lbs pasteles paper | * 8 oz. tomato sauce | *Adobo, Sazon, Sofrito, salt, 12 cloves garlic | * 1% milk
4: Annato Seeds and Alcaparrado | Green Bananas and Yautia | Calabaza Squash | THINGS NEEDED TO MAKE PASTELES | Pork Shoulder
5: SELF-EXPLANATORY, RIGHT?
6: Leonida Rodriguez Santiago de Caban | Quick Pork Stock | INGREDIENTS: | * Left over, cut-out bone from pork shoulder | * 8 cloves garlic, crushed | * Water to cover | * Salt to taste | Plaza | Alcaldia, | Mayaguez | Colon | y
7: A portion of this pork stock will be used to help flavor the masa (pasteles dough) used in the pasteles. Directions 1. Cut out the pork bone from the shoulder which you are using for pasteles meat. 2. Throw in a pot and cover with water. Add crushed garlic cloves and salt to taste. 3. Bring to a boil and let simmer until ready to use. | Pork Stock
8: Prepare Achiote Oil | Bring one cup of light olive oil to a boil, then add 3 tablespoons of Annato Seed and stir for 30 seconds in boiling substance. Remove from flame stirring constantly for another minute. Strain through a small metal strainer and discard seeds. | Coco Falls, El Yunque
9: Annato Oil | Annato Seeds
11: Making the Masa | Heriberto Pagan Ortiz y | Pasteles Masa | INGREDIENTS: | * 10 lbs green bananas | * 1 lb yautia | * 1 lb calabaza squash | * Prepared quick pork stock, enough to flavor | * Prepared achiote oil, enough to flavor | * 1% milk, enough to make masa soft | * 1/4 cup Adobo, or to taste | Alice Pagan Rodriguez | La Piedra Escrita, Jayuya
13: Preparing Green Bananas | I remember when making pasteles for the first time with Abuela (Grandma Mary), her husband Paul went to the market very early and came home with a huge branch of bananas from a tree like in the lower left picture. Today we can't easily buy them like that, but we can buy bags of very green bananas in Caribbean stores. Getting green bananas out of their skin is a huge chore and very sticky! Make sure your working surface is protected because it's very difficult to clean. To start, slice off the top and bottom of each banana and make a cut from stem to stern on each side. Stick them in a microwave for 30 seconds to soften and make a little easier to peel. Grate by hand or with a machine grater into a large bowl.
14: Yautia (yow-tee-ah) is a Caribbean tuber used in pasteles to help firm up the masa. A little goes a long way, so it's important to not use too much in preparing the masa. Peel the yautia with a potato peeler and grate into the large bowl with the green bananas. Calabaza is a popular Caribbean squash called pumpkin by many Puerto Ricans, but it's not the "pumpkin" that Norte Americanos know. It's often sold in pre-cut portions in Latin American markets, or you can tell the market owner precisely how much calabaza you need and they will cut you out a piece from a whole squash waiting for this purpose. Calabaza is used to soften up the masa to make it easier to eat. Pit the calabaza (if needed) and peel before grating into the bowl with green banana and yautia. Mix everything together well with your hands. Go ahead, get them dirty! | Preparing Yautia and Calabaza
17: Finishing Up The Masa | *After the green banana, yautia, & calabaza is blended together by hand, mix in enough pork stock, achiote oil, and 1% milk into the masa to lightly coat the mixture. Mix in Adobo. *Taste to determine whether the masa contains enough flavor and "softness" to proceed to the next step. Add more calabaza and/or milk to make softer if needed, or more yautia if it needs to be harder. *Spooning the grated, hand-blended masa into your food processor, a little at a time, pulse the mixture until it reaches pudding-like consistency.
18: La Cordillera Central
19: "El que quiera queso, que lo cuaje" (Whoever wants cheese should curdle it) ~The person who wants a certain thing should be prepared to toil to acquire it.~ | Heriberto Pagan Ortiz | Pasteles Meat | INGREDIENTS: | * 7 lb pork shoulder | * Prepared achiote oil | * Sazon, Sofrito, and Adobo to taste | * 8 oz. tomato sauce | * Alcaparrado to taste | * 4 cloves garlic, crushed
20: Directions | 1. Cube pork shoulder in pieces no larger than 1/2"x 1/2". 2. Quickly saute meat with achiote oil, Adobo, Sofrito, Sazon, garlic, and alcaparrado. 3. Add 8 oz. of tomato sauce. 4. Cook to death (or at least 45 minutes).
21: Preparing the meat | View of Fajardo from Cessna on way to Vieques
22: Banana Leaves | Before putting together the pasteles "packets," the frozen banana leaves must be thawed and cut into squares of approximately 8" x 8". They may be larger, depending on the size of your pasteles paper (or parchment paper), but should be smaller than the pasteles paper itself. Once so cut, the leaves must be softened by heating over an open flame on a gas stove, a hot electric stove element or placed in a pot of hot water. If made pliable in hot water, don't forget to let the leaves dry off before assembling the pasteles.
24: "Lo que no te mata, engorda." ~Esmeralda Santiago ~What doesn't kill you, makes you fat.~ | 2 pasteles tied back to back | Assembled pastel, ready to fold.
25: Assembling the Pasteles | 1. Cut pasteles paper in half (or parchment paper) to 9"x12". Lay flat on counter. 2. Center softened banana leaf piece on top of paper. Dip spoon into pot of meat mixture and spread annato oil over banana leaf. 3. Take one large spoonful of masa from food processor and place in center of banana leaf. 4. Spoon out teaspoon of alcaparrado and arrange on top of masa mixture. | 5. Sprinkle raisins to taste on top of masa mixture. 6. Fold in banana leaf edges, using a finger to hold in place until pasteles paper is folded and tied. 7. Bring ends of pasteles paper together, then fold over to form a horizontal seam. Tuck ends under. 8. Tie 2 pasteles back-to-back with butcher's string, tightly enough so no edges can come loose. | Parque | de | Bombas, | Ponce
27: Cooking the Pasteles | To cook your pasteles, heat a pot of water to boiling that is large enough to hold the number of packets (that's two pasteles per packet) that you want to eat. Don't forget to add salt to the water! Boil for 1 hour and enjoy with a nice cold malta!! | Museo El Cemi, Jayuya