PASTELES

Table of Contents

PASTELES

PASTELES. Alimento Base: Cornmeal, Put cornmeal into mixing bowl, add chopped butter, oil and seasonings. Pour in boiling water, and quickly blend using a round-edged knife. Heat oil, add garlic. When pale brown, remove garlic. Add meat and saute...
Tiempo de preparación 2 h 30 min
Tiempo total 2 h 30 min
Plato Cornmeal
Cocina Puerto Rico
Raciones 8 comensales

Ingredientes
  

  • 2 cups cornmeal
  • 1 oz butter
  • 2 tablespoon cooking oil
  • 1 teaspoon salt
  • 2 teaspoon granulated sugar
  • 4 cups boiling water
  • For beef fillings:
  • 2 lb lean meat finely cut or minced
  • 6 red and green cooking peppers cut into small pieces
  • 1 clove garlic
  • 2 teaspoon Worcestershire sauce
  • Tomato ketchup to your taste
  • 1 lb capers
  • 2 lb raisins plus 2 tablespoons for chopping
  • 3 onions chopped finely
  • Spanish thyme
  • French thyme
  • Basil
  • 8 olives
  • Banana leaves/aluminum foil
  • For vegetarian fillings:
  • 1.5 - 2 lb lentils
  • 1 cup breadcrumbs
  • 2 tablespoon raisins
  • 12 olives
  • 2 carrots
  • 3 pimentos
  • 1 sprig celery

Elaboración paso a paso
 

  • Preparation
  • Put cornmeal into mixing bowl, add chopped butter, oil and seasonings. Pour in boiling water, and quickly blend using a round-edged knife.
  • Heat oil, add garlic. When pale brown, remove garlic.
  • Add meat and saute until light brown. Add chopped onions, tomato ketchup and Worcestershire sauce. Simmer on low heat for about five minutes.
  • Add herbs, chopped olives, capers, raisins, cooking peppers and simmer on low heat, until meat is tender and flavour is developed.
  • Stock may be used at this stage and cooking continued at low heat. Filling should be tender and moist.
  • Prepare banana leaves. Wilt in boiling water, or over a flame. Wipe leaves dry and cut in squares. Rub the leaves/foil with oil. Make sure leaves are well oiled before putting on corn.
  • Spread a small ball of corn on the leaf. Pat down. Place a square of wet muslin over the corn mixture and roll out thinly, using a rolling pin or pastelle press.
  • Put about a tablespoon of meat filling in the center adding some raisins, a bit of olives and capers. Fold half of leaf over, bringing with it the flattered corn mixture. Fold over the other half to cover. Now fold leaf to make a parcel.
  • Place into another leaf of opposite grain or if using foil, omit the second leaf covering. Tightly fold over the ends, if foil is used.
  • If leaves are used, tie and put into boiling water, with a little salt and sugar to taste. Cook for one and a half hours. Drain immediately and place pastelles on a flat surface. When pastelles are cold, they remain in whatever shape they were put.