How To Make Puerto Rican Pasteles Recipe

Pasteles Puertorriqueños (Root Vegetable Meat …

WebNov 18, 2022 · To cook the meat filling for your pasteles: Heat a caldero or dutch oven over medium-high heat. Add achiote oil to the caldero and …

1. Use a boning knife to remove the bone from the pork shoulder. Set the bone aside to use later for making the ham stock. Next, use a chef's knife to remove the fat cap from the meat. Dice the fat and set it aside (or refrigerate it with bone). This will be rendered to create the stewed pork filling. Dice the pork shoulder into small chunks: in squares about 1/2" big.
2. To a small stock pot, add the reserved pork bone and the remaining half of the onion.Place the peppercorns, garlic, and bay leaves into the center of a cheesecloth square. Bring the four corners of the square to the center. Tie a 4" piece of butcher's twine around the top of the bundle to secure it.
3. About an hour before you plan to assemble your pasteles, cook the pork filling. Heat a caldero over medium-low heat. Add the reserved pork fat to the caldero and let it slowly heat up along with the pot to render it. Once 2 tablespoons of oil have cooked off of the fat, remove the fat pieces with a slotted spoon (you can also just leave it in the pot).
4. Fill a large bowl with 6 cups of hot tap water. Stir in 1/4 cup of salt into the water. Use a chef's knife to cut off both ends of the bananas. Take the tip of your knife and make a slit down the back and front of each banana. Place the bananas into the salted water and leave the peel to soften while you prep the remaining root vegetables.

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