pasteles

Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde

Mexican Red Pork Tamales As Made By Edna Peredia Recipe By Tasty

dry corn husk

water,

roma tomatoes

white onion

guajillo chiles, dried

pasilla chiles

garlic

water, divided,

pepper,

cumin

canola oil

lb pork shoulder,

baking soda

baking powder

lard

corn masa

salsa verde,

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Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty

Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.

Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.

Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.

Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.

Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.

In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.

Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.

Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.

Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.

Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.

Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.

Unwrap the tamales and serve with salsa verde.

https://vid.tasty.co/output/109686/landscape_480/1537463153

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Tender, savory, and complex Puerto Rican delicacy. Delicious masa filled with a savory meat stew cooked and then steamed in banana leaves is an ideal treat for the holidays or any time. Their versatility is impressive.Makes about 10 pasteles

Puerto Rican Pasteles

pork, (finely diced (from pork shoulder))

Puerto Rican sofrito

onion, (finely diced)

oregano

red bell pepper, (diced)

jalapenos pepper, (diced)

Sazon sin achiote

tomatoes, (chopped (or tomato sauce))

chickpeas ((optional))

salt and pepper

lbs cassava ((yuca))

garlic powder

onion powder

salt

Sazon

achiote oil

5-6 green bananas

green plantain

yautia, (cocoyams,

potato

pumpkin ((calabaza)

Cut both ends of the cassava (yuca) off and cut them in half.

Make a shallow cut into the skin and gradually work your knife under it to remove the skin. Split it in half lengthwise, remove the woody core, and discard it.

Cut into small chunks and rinse immediately to prevent discoloration, and leave them in cool water until ready to use.

If making traditional masa, peel the bananas, plantains, taro root, potatoes, cocoyams, and pumpkin.

Cut in small pieces and proceed with the rest of the instructions.

Pulse the cassava (yuca) in a food processor until pureed, or grate it. You may have to do so in batches.

Pour it out in a large bowl, then add the garlic powder, onion, salt, oil, and Sazon, thoroughly mix, and set aside.

Masa (Dough)

Heat a large skillet over medium. As soon as it&#39;s hot, add 2-3 tablespoons of oil, add the diced pork, and cook until slightly brown or the pork is no longer pink (it may take 6-7 minutes).

Add sofrito, garlic, onions, and oregano to the skillet, and cook for 3-5 minutes or until onions wilt.

Throw in tomatoes and chickpeas, if using any. Then add about ¾ cup broth or water.

Simmer uncovered until the liquid reduces and just coats the pork, about 15 minutes or more.

Season the pork filling to taste with salt and let cool slightly. Adjust seasonings spices, if needed. Set aside.

Pork Filling

Prepare a work surface to assemble and wrap the pasteles. You may use a board or countertop for this process.

If using freshly picked banana or plantain leaves, cut off the central rib and trim off the edges. Cut into the desired sizes. To make them flexible for folding, wilt them in single layers or slightly overlap them in a 200℉ (93℃) oven for 5-10 minutes. An alternative method of wilting is to place the leaves directly over the coils of an electric range on low heat or pass them carefully over the low flame of a gas range. Be careful not to burn them unduly. Wipe with a damp kitchen cloth or paper towel.

To start the wrapping, place one parchment paper on a surface and top with one piece of banana leaf. Then brush with achiote oil.

Add about two tablespoons of masa and spread it to form a small square, just like in the pictures.

Add a spoonful of pork filling to the masa.

Pick up the edge of the pasteles closest to you and fold it over the filling until the edge of the masa closest to you touches the other side. That helps the pasteles to stay fully enclosed. Fold the bottom edge of the square up and over so that the masa encloses the pork filling.

Tie the pasteles with kitchen string. Repeat to form the remaining pasteles.

At this point, you can freeze them for later. Place them in ziplock bags, date, label, and freeze.

Assembling  Pasteles

Line a large steamer or pot with a layer of banana leaf scraps.

Add a cup or more of water – then bring to a boil. Next, place the pasteles in two loose layers. Add as much hot water as needed to almost submerge them. Cover with any remaining banana leaves.

Let the pasteles cook for an hour or more, adding water as needed. Please don&#39;t let the pot dry out. Do a taste test if necessary to ensure the pasteles are fully cooked.

Turn the heat off and let the pasteles cool in the pot for about 20 more minutes.

Carefully remove pasteles with tongs, if they&#39;re still hot because you don&#39;t want to get burned.

Transfer the pasteles to a platter. Remove the strings, carefully open pasteles – it releases hot steam as you open.

Serve warm.

Cooking Pasteles

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