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A little tip that I learned from my abuelo was to use 2 skewers. Easier to flip and more even cooking. I have the same skewers as you too 😊 It looked delicious too 🔥

Best picadillo made with authentic PR ingredients simply but very similar to ingredients used by mother country the South of Spain. It reminds me me of my mother's and my aunt"s in PR thanks so much. I wish I discovered your channel before.!!!

4-5 lbs is a lot . I’m thinking 2 pounds .. should I cut your recipe in half so it’s not over powered?

Que rico

omg yes you did it so right that is exactly what I do put the seasonings directly on to the meat before it ever hitting the pan .. I have seen so many other people literaly frying the salt and seasonings on to the pan before the meat and I am like no wrong.

Hi. I'm 33. Getting older. Do you have any Christian female cousins I can marry. Lol. I told JESUS I would like a Puerto Rican wife. For the beauty and cooking. I'm pretty sure Puerto Rican food is my favorite

Yesssss

The fact that you use frozen “amarillos” and added cream cheese to the picadillo does not make it authentic.

The music is too loud! I barely hear you!

Because the chicken is wet, the seasoning will stick to it anyway. Thanks for sharing. Looks delicious.

That looks amazing! No pre-made pastele masa in Arizona though.😢😊

u have the BEST pincho recipe that I've been using for YEARS! ur food is amazing ❤

I could not find the spice ingredients for these pastilles 😢

You don’t wash your meats?

Soy puertorriqueña hago pasteles desde que tengo memoria y no es así como se hacen los pasteles auténticos de Puerto Rico.

For me that's more of a cocido broth than caldo XD. It looks good and I'm sure it's as tasty as it seems, you could maybe use a bit of sweet smoked paprika to get a richer broth imo. The caldo here in Galicia is made with grelos (grelos are the turnip tops that are chopped before the turnip blooms. Someplaces use kale/cabbage, normally if they use this instead of grelos we called it caldo blanco, other places even use spinach but personally it doen't taste as good and for the most part it isn't as popular. Grelos is what the vast majority of people use here), stock (mostly people either use chiken or fish/seefood stock, but you can use any stock you like depending on what you've cooked with recently or what you want to serve after), white beans (chickpeas are what we use in the cocido, i have never seen them in caldos) and potatoes (the best ones to use in my experience are the more starchy ones. Here we mainly use either kennebec or monalisa varieties. I find the kennebec variety more tasty. But if you don't have them, try to find potatoes that have high starch concentration, it helps give the broth more body as the caldo is being cooked imo). So, for the most part that's the most basic caldo you can have: turnip tops, white beans, potatoes, stock and salt. You can add to that base whatever you think it's tasty or is going to make the broth richer. People here normally add some kind of salted pork meat to the caldo; usually smoked chorizo but you can also try adding pork shoulder, ribs, bacon, back bone, etc. to it if you are not a big fan of the chorizo flavor. Most grandmas also usually add a bit of "unto" and a tablespoon of olive oil to the caldo, unto is like a compressed blob of pork fat, i think that the equivalent in english is lard but i could be wrong. And if you can, it's better to let it rest overnight, like most broths it always tastes better the day after. Have a nice day, cheers~

No olives 🫒?? That’s my favorite about Pastele!!

Is the beer necessary 🤔?

Love to make, looks delicious.

I love España bakery

I appreciate the use of avocado oil..👍🏻

Weeeepppaaaa 😮

Measurements please 🙏🏼

Finally found an easy delicious recipe 😋thx for sharing 🤗 my all time favorite food growing up 😀

Thank you for sharing this recipe! I haven’t had this in a very long time. My dad used to make this for me 💔😭

Tiene mucha agua!! Nenaa!!!

Sabes q no tienes q sacar el pollo pa eso?? Eldaa!!??

Have you ever made vegan Pasteles,? I make a vegan version of pasteles filled with "RATATOUILLE" instead of meat, & they are really good. Many different recipes online for ratatouille. I make and use an Italian version (also called Ciambotta) made using a variety of peppers, (yellow, green and red peppers), besides the other vegetables called for in a ratatouille recipe, I use Pitted green and Kalamata olives, but no cheese or potatoes.

I think it's very healthy. Beef and any meat is incredibly rich in nutrients and obviously your other ingredients are great too. cheers

Could I do this but just popping everything in the oven 😅

Looks yummy 😊

Uuuuuuuu Delicious. ❤❤❤Blessings 🙌 🙏

❤❤❤

Yummy!! 😋 Thank you so much for sharing this recipe! Definitely going to try this!!! ❤❤

Wow interesting recipe! Definitely have to try! Thank you for sharing!!! ❤

Ohhhh my God. 😊 my favorite sandwich is the cuban...sandwich cubano and tripletas. I love your idea!!.thanks for share your idea. Belive i am gonna do it. Perfect for anytime .party or guest.❤

I’ve had this before it is amazing!!!!!

Can I use olive oil instead? Can’t wait to make them.

This looks good!

This looks really good. I would’ve never thought to make a PCS Emp/Pas… definitely going to try this since my hubby likes PCS!!!! Thank you for sharing!!!! ❤❤

Wow 🤩 this looks delicious 😋 and now I’m hungry 😋!!! I’m definitely going to try this!!!! ❤❤

THAT TO ME IS JUST A DIFFERENT WAY ANOTHER METHOD THAT YOU'RE CREATING OF A CLASSIC DISH CALLED PASTELON THAT IS NOT PIONONO!!...But PIÓNNOS ARE VERY DIFFERENT WHERE YOU DIPPING IN A FLOUR AND DEEP FRY ,THAT'S THE DIFFERENCE BETWEEN THEM( AND THAT YOU CANNOT CHANGE THAT METHOD BECAUSE AFTER IT'S DIP IN FLOUR YOU HAVE TO FRY THEM 😳🤯🤦🏻‍♀️ THATS THE TRUE PUERTO RICAN PIÓNNOS.... THAT IS THE TRUE PUERTO RICAN DIFFERENCE BETWEEN PIONONOS & PASTELON WHICH IS WHAT YOUR ARE MAKING IN A DIFFERENT METHOD OF YOUR OWN WAY BUT & PIÓNNOS ARE TOTALLY DIFFERENT BECAUSE THEY ARE FRY FIRST FORM I TO A CUP AND FILLED WITH YOUR FAVORITE MEAT OR OTHER TOPPINGS AND THEN ARE DIP IN A BATTER OF SEASONING FLOWERED TO A CRISP ...THATS PIONONOS!!

Yes 🙌🏽 so delicious 😋 Thank you for this recipe!!!! I haven’t had maduros in forever.. Where I live, you can’t even get a plátano.. I’m definitely going to try this!!! ❤

Yummy!😋

Hello, what seasonings and measurement did you use to season the meat? Thanks

Thank you for sharing this delicious 😋 and so yummy recipe! Can’t wait to make it!!! ❤❤❤

Thank you for sharing this great and delicious 😋 recipe!!! Yes, please share the link for the garlic plate! ❤

You guys are so cute!!! Headed to PR🇵🇷 in 43 days for the first time, and stumbled on your channel. Good stuff

El restaurant en Puerto Rico lo conoces tu y quien mas ? porque yo llevo 20 years y nunca lo escuche se De Las Cafeterias "Espana" "La Gran Via" y de su FAMOSO caldo Gallego pero el tuyo adonde esta ?? Gracias

Love it! ❤