For sure team ketchup & hot sauce! I grew up having these at least every other month. My grandma makes them with pork as well but for me she makes them with chicken or beef. Love my island and our delicious food🇵🇷❤️
Hi! Thanks for the recipe. I made a batch and took it to a small gathering. It was a success!!! They loved it. BTW, we are Filipinos and my wife just experimented on it. Thank you again.
I’m with you, with the ketchup on pasteles alone & love how you explained everything step-by-step. I will definitely try making them. Thanks for sharing…Gracias 😊🇵🇷👍🏻
My mom back in the 40's would put railings and garbanzo. The meat was Carne de goat. They were delicious! She would make arrow con dulce. To complete the meal! Those were the days!!!❤
Yay! So glad you enjoyed it 🤗 Good luck making your pasteles! If you are interested you can also check out our newer video, where we make pasteles with frozen masa. ruclips.net/video/Vf6l1fsJZyI/видео.html Obviously its not as typical as this one, but it's a great option for people with less time and equipment 😀
As a little girl, a long, long time ago, I was always side by side helping my oldest sister rap the pasteles, but never actually done it by myself. I'm planning to make them for the very first time. I know it's time-consuming, but I have the choice of what I want in my pasteles. I just want to thank you both for all the info and step by step. Much appreciated! Wish me luck!
Team Pique! Nice job guys. You’ve inspired me to try making pasteles for Christmas this year. My abuelita made them with garbanzos. I remember the assembly line at home during the holidays. Thanks for sharing. :)
thank you both, we use our food processor to make pasteles. thank you for this video, also my husband is gringo and he cook Puerto Rican food at home, so to watch this video in English is excellent for him and also for Latino than don't speak Spanish. Blanca
(Barely) Remember making pasteles when I was around 6 or 7 (51 now). Early enough that I remember them using the grater for a couple of xmas' before they got the food processor. I look forward to trying this and the frozen masa to compare. Don't remember the banana leaves though. remember placing the achote directly onto the wax paper or parchment and adding everything and folding from there. Ours also seemed thicker, but i suppose its how much you put in too. Remember doing all kinds of meats including fish. Otherwise it looks like they taste great. Made me miss my abuela. Will try and give a review once i've made my batches. I assume... freezing them raw will allow them to taste fresher when cooked? Thank you for the video...
Glad you enjoyed the video Carey! Definitely alot of memories associated with making pasteles--a real quick way to transport you back into past holiday memories 😍😍 Good luck with your pasteles!
I agree. It was detailed and to the point. Although, I do wrap differently and faster. I don't wrap the leaf first, I wrap it all at the same time, it's easier, you just have to be a ninja.
I remember that my mother would take coconut and shredded it and squeeze the milk out of it and put it in the maza with green bananas, platanos 😅and yautia. It was delicious. Also served with arroz con dulce.. this was in the 40's in Santurce, P.R.
I am on team NO KETCHUP, pique yes. I like the idea of fast masa but i like the smoothness of it when its grated by hand. Nice job on explaining everything.
I’m soo used to having a smooth texture from grating by hand I tried with your technique in the past and it’ll work but pastele comes out too grainy my grandma was soo mad with me for bringing it over lol I’ll keep to grating by hand keeps our Puerto Rican spirit strong as mama says 🤙🏽
I just got done making these. This was the first recipe I tried out of all the others I seen and it came pretty close to what i remember as a kid. Not sure what it's missing (for me anyway) but I'll be making them again as this was a good introduction. Although I saw something about basil in the video and that wasn't on the ingredients list. :-) Thanks alot for the video.
I like pasteles made with pork shoulder with pieces of skin in there too raisins garbanzos and Caribbean chilis and even olives are welcome but sparsely pique and ketchup depends how bland or not the masa is but I always eat at least a part of a pastele with some tabasco sauce.
I'm totally team Jeff, NO KETCHUP! Like to taste & enjoy the masa & filling & not mask it with ketchup😩. The only thing I "may" put on my pastel is pique. A lot of work to mask those great flavors. Betsy 12.27.20
I'm team both. It depends how the pasteles are made. Ketchup can sometimes mask delicious flavors, so I only use a small amount. However, Pasteles de Yuca, no ketchup hands down.
Hola. Love the video and how well you explain everthing. My question is How much ingredients do you use for the Quantity of pastele you want to make. So like if you wanted to make 50 how much meat banana season and all that you use. OK thank you. PS and as for the catch-up my family is just like you by them self catch-up is good but with rice and beans best with peppers and hot sauce.
Hi there! Our recipe makes about 12 generous size pasteles - www.jeffandjopr.com/post/traditional-pasteles-de-masa - you can increase the recipe accordingly.
I've eaten it with and without ketchup. I prefer without, but ketchup is good too.I agree with Jo, if eating it with rice and beans, no ketchup. My mother made pasteles in a beef and pork mixture.
Team purists! After all the work it takes me to get the right flavors combined, adding ketchup is like splashing a bucket of paint primer over a Francisco Oller.🧐🤭🤭
I love add raisins & chick peas & green olives 🫒 inside pastels on top ketchup. Delicious so good yum but, I love the best of my favorite is Yuca pasteles than green plantain taste ok.. I must put my require use ketchup moisture is flavor on than dry .. that why..
Oh, NOT team ketchup! But I need 2 each of garbanzos and olives like my abuelita made; no raisins. I've had pasteles with raisins and they're good. This past Christmas were didn't have pasteles because we all stayed in our homes cause of Covid-19 so I'm thinking of making some soon. You made it look easy. Gracias por compartir.
Team Mexican Tamales. 😆. There is no place here in Houston to try Pasteles. I’ve only tried pastelitos Dominicanos en la isla. Do they taste similar???
@@JeffandJosPuertoRicanKitchen Have u ever had Mexican tamales? We make many different types, with different stuffings. We also make some sweet ones for Christmas time. Acabo de ver un video de como hacer pasteles Dominicanos y son muy paresidos a los Puerto Riqueños. Voy a buscar un lugar aqui que venda pasteles buenos.
Hi I love your video. My question is how much green bananas I need to make one dozen pastels and why did my pastels came out mushy? Could it be I did not add enough green bananas? Or too much yautia( malanga)
This video look like the best video how to make them I think I'm going to try this video out of all the videos that I have seen this one look like the right video to watch I like this video now I just got to find a real good food processor that's all but I like this video I would give us a thumbs up. This one a messy it's just right if you do exactly how she doing it it will come out good it takes a lot of work that's okay. The only thing that I didn't see her do is burn the banana leaves they said that you have to take the bacteria off of the banana leaves cuz sometimes they have little bugs on them that's the only thing that I didn't see her do but that's okay I guess you know what she's doing. But you must burn the banana leaves just lightly a little bit to take off the nasty bacteria in the bugs.
Thanks! You can certainly burn them but if you just rinse them you should be fine. The burning is more for the texture so that they don’t rip when you fold them but with the prepackaged version they have taken care of a lot of your concerns
No ketchup! If I want to add raisins and chick pea what would be a good amount to add to this recipe? And thanks for the video I'm inspired to try again!
Thank you! I think a cup of each would be a good amount based on the quantities here but give it a try, it may depend on whether you want a lot or less.
So is West African influence 💯. Taino didn't have no red meat on the island. They had to travel to Florida for venison. Tainos didn't have green banana or plantains. If the Taino were making something similar it would have been tamales. Tamales were being ate by the Aztec dating back to 10,000 years ago!
I love pasteles.. I make them all the time NO RAISINS, KETCHUP WHEN I EAT THEM WITH WHITE RICE - NO CHICK PEAS BUT I LOVE A BIT OF PIQUE, WHEN EATING PASTELES
Hello Jeff and Joe. I am Puerto RIcan and have a question> re: ,asteles leaves, you indicated ONLY to clean the frozen leaves with cloth, however, you did not mention to "MARTIGUAR", over the stove. Do you skip this process?. I personally wash them under warm water and dry before putting over the stove and THEN I wife with cloth? Is your method just your prefference? traditionally they are place over ostove, nor only does this make them flexible but also kills any remaining fungusses and bacterias on the leave. Also make sure to mention to public to cut out any decaying pieces. Second when writing the recepie of masa can you refer to the quantify of guineos etc instead of in POUNDS, it is hard to determine what is 3 lbs os guineo etc. this makes it so much easier specially for audience trying to make this for first time. Also I tried wrapping mine only on parchment paper with achiote oil on paper BUT the Masa STUCK to the paper. Any idea as to why this happened? I m allergic to banana leave.
Thanks so much! Our wiping of the leaves is pure preference, totally fine to rinse them and dry them out. We find that putting them through the stove is not necessary for the frozen leaves as they can be easily managed. Totally hear you in terms of quantity vs pounds but not all guineos are the same so if we say 3 but ours happen to be bigger or smaller than the ones of our viewers that can create inconsistencies so it’s more accurate to say pounds. So weird that the dough got stuck to parchment paper since parchment paper is usually non-stick but try adding some more oil or maybe spraying the whole paper with some Pam or something like that.
@@JeffandJosPuertoRicanKitchen no, it ws not parchmrnt paper which I am using now, but more expensive, it was the paper de pasteles,, the one you by at the supermarket. Thanks for your reply
Please help! How many pasteles does this recipe make? I checked blog, description and watched full video but couldn't find the answer. Thanks for this great video.
Ha ha!!! You forgot to add the coquito! I used to join friends in the assembly line and we drank coquito while we made it. Also, we roasted a pernil in the oven, then chopped it up with green pimiento olives and all the other stuff.
Excellent! If the pasteles taste good, I don't dare to use ketchup, but if the pasteles are not up to my standards, then, I add ketchup, mayoketchup, mayo, you name it.
Hi Jo, I know you are both traditionalist but I no longer use paper or string for my pastels. My neighbor who moved to Orlando from PR gave me pastels one year wrapped in a banana leaf and foil. I was a taken aback but they tasted just fine. That's how I make them now? So fast and easy.
Jeff and Jo's Puerto Rican Kitchen Yes you boil them like normal. I also cooked them in my Ninja Foodi on the pressure cooking setting for 20 minutes and that worked great! You just add about 1.5 cups of water to the Foodi pot and that's it. Yum yum. So now I will be cooking pasteles this way from now on.
Thanks for sharing! We'll definitely have to give that a try. Is the 20 minutes the time for cooking them if they are fresh? Or is 20 mins enough if they are already frozen? Would love to be able to do them in only 20 mins! Usually takes me 1 hour to boil if they are frozen.
My grandma always made them in aluminum foil as well, only issue is sometimes they unwrapped a little , but I’ve honestly never tasted them in the banana leaves. Now I am interested in trying your recipe and comparing.
They have never unwrapped. I cut all my foil to size, then I stack each foil with the banana leaf . Then I use a brush with achiote oil, the masa, the meat, and then just fold the foil over, crimp the edges, fold the sides crimp the edges and that’s it. Put in the water to boil or use the Ninja Foodi pressure cooker for 20minutes. Buen provecho 😋
I still do it by hand. I’m old school! They always come out just like my Mom made them! So delicious! 🥰
Awesome! That takes a lot of love!!
For sure team ketchup & hot sauce! I grew up having these at least every other month. My grandma makes them with pork as well but for me she makes them with chicken or beef. Love my island and our delicious food🇵🇷❤️
Awesome!
Yes frozen or fresh wrapped in banana leaf and foil. IKR so life changing for those of us who crave pasteles all year.😍
Awesome! Thanks for sharing! We are trying this method very soon!
Hi! Thanks for the recipe. I made a batch and took it to a small gathering. It was a success!!! They loved it. BTW, we are Filipinos and my wife just experimented on it. Thank you again.
That’s wonderful to hear!! 😊
I’m with you, with the ketchup on pasteles alone & love how you explained everything step-by-step. I will definitely try making them. Thanks for sharing…Gracias 😊🇵🇷👍🏻
You are welcome!!
My mom back in the 40's would put railings and garbanzo. The meat was Carne de goat. They were delicious! She would make arrow con dulce. To complete the meal! Those were the days!!!❤
All I can say is thank you so much. I have been looking for a recipe that sounds more like what I had years ago I am so happy I found your video.
Yay! So glad you enjoyed it 🤗 Good luck making your pasteles! If you are interested you can also check out our newer video, where we make pasteles with frozen masa. ruclips.net/video/Vf6l1fsJZyI/видео.html Obviously its not as typical as this one, but it's a great option for people with less time and equipment 😀
Team No ketchup 😝😉🇵🇷
😁
I love watching Jo cook, she is like me. I don't eat pork, and she looks like she is remembering her childhood when she cooks.✌🏿🕯️💞
Thank you so much!!!! 🤗😊🤗
As a little girl, a long, long time ago, I was always side by side helping my oldest sister rap the pasteles, but never actually done it by myself.
I'm planning to make them for the very first time. I know it's time-consuming, but I have the choice of what I want in my pasteles.
I just want to thank you both for all the info and step by step. Much appreciated!
Wish me luck!
Oh, I forgot to tell you, I'm in the team ketchup, always!
#teamKetchup!!! Can't wait to make this delicious recipe! 😊Thank you!
You are welcome!!
Ketsup, YES - great job putting the pasteles together and of the adding of the ingredients.🎖
Thank you, thank you thank you!!!!!
You guys are the best.
Betty Villanueva You’re welcome!! Enjoy! Merry Christmas 🎁
Very nice video. I am definitely intimidated and probably won't make them. I definitely appreciate the work that goes into making them.
Team Pique! Nice job guys. You’ve inspired me to try making pasteles for Christmas this year. My abuelita made them with garbanzos. I remember the assembly line at home during the holidays. Thanks for sharing. :)
Yes! Pasteles!!!
Awesome! I think I can make these. I am definitely team ketchup with or without rice and beans. Yummy! Thanks
You can definitely make these!! Good luck! :)
My daughter in law is from Puerto Rico and she's always making us wonderful purican dishes
That’s amazing
This is one of the most simplistic techniques to making pasteles, ❤️❤️❤️❤️,✌🏾
😉
thank you both, we use our food processor to make pasteles. thank you for this video, also my husband is gringo and he cook Puerto Rican food at home, so to watch this video in English is excellent for him and also for Latino than don't speak Spanish. Blanca
Gracias!! Thank you!
Ok. It's a different way to do it. Looks delicious! Thanks 👍
You’re welcome!
If you don't add ketchup in pasteles, you are not from the Island, Everyone from Puerto Rico eat Pasteles with Ketchup, I meant Ketchup with pasteles😀
(Barely) Remember making pasteles when I was around 6 or 7 (51 now). Early enough that I remember them using the grater for a couple of xmas' before they got the food processor. I look forward to trying this and the frozen masa to compare. Don't remember the banana leaves though. remember placing the achote directly onto the wax paper or parchment and adding everything and folding from there. Ours also seemed thicker, but i suppose its how much you put in too. Remember doing all kinds of meats including fish. Otherwise it looks like they taste great. Made me miss my abuela. Will try and give a review once i've made my batches. I assume... freezing them raw will allow them to taste fresher when cooked? Thank you for the video...
Glad you enjoyed the video Carey! Definitely alot of memories associated with making pasteles--a real quick way to transport you back into past holiday memories 😍😍 Good luck with your pasteles!
My favorite dish pasteles and gandule rice 🌾with some kachi kachi music Aloha and thanks for sharing 🤙
You’re welcome.
Excellent video . Everything was explained to perfection 🇵🇷 . I'm so happy i found this channel ❤
You are welcome! Enjoy!
I agree. It was detailed and to the point. Although, I do wrap differently and faster. I don't wrap the leaf first, I wrap it all at the same time, it's easier, you just have to be a ninja.
I remember that my mother would take coconut and shredded it and squeeze the milk out of it and put it in the maza with green bananas, platanos 😅and yautia. It was delicious. Also served with arroz con dulce.. this was in the 40's in Santurce, P.R.
I am on team NO KETCHUP, pique yes. I like the idea of fast masa but i like the smoothness of it when its grated by hand. Nice job on explaining everything.
Thanks!
Love watching you guys!
Thank you!
No ketchup. Great recipe. Thanks. Now I can make some like my friend's mom used to make. Yummy
I’m soo used to having a smooth texture from grating by hand I tried with your technique in the past and it’ll work but pastele comes out too grainy my grandma was soo mad with me for bringing it over lol I’ll keep to grating by hand keeps our Puerto Rican spirit strong as mama says 🤙🏽
Thanks for the feedback.
Yesss!!!! Ketchup when eating it alone!! No ketchup con arroz. Especially when its arroz con gandules!!!! 💕
That sounds super delicious!
Oh and the purt Rican rice is so good
It is!!
I like it with hot sauce and olives.
Nice!!! Jo loves olives too!!
You make it look so effortlessly! I hope mine pasteles are that easy to make. #Teamnoketchup 🙏🙏
Yes! Go for it!!
I watched so much recipes like yours, an yours is the best,ps No ketchup 😄
Thank you!!
I just got done making these. This was the first recipe I tried out of all the others I seen and it came pretty close to what i remember as a kid. Not sure what it's missing (for me anyway) but I'll be making them again as this was a good introduction. Although I saw something about basil in the video and that wasn't on the ingredients list. :-) Thanks alot for the video.
Thank you so much for this channel! I love it!
You are welcome!!
I like pasteles made with pork shoulder with pieces of skin in there too raisins garbanzos and Caribbean chilis and even olives are welcome but sparsely pique and ketchup depends how bland or not the masa is but I always eat at least a part of a pastele with some tabasco sauce.
Cool!
I'm a huge fan of ketchup on everything however, I've never tried it with pasteles! Something to look forward to :)
Yes!!! Give it a try and let us know!
Got a few tips on this tutorial! How you prepared the achiote oil and wrapping the pasteles. Looks delicious! Thanks!
You are welcome!!
I'm totally team Jeff, NO KETCHUP! Like to taste & enjoy the masa & filling & not mask it with ketchup😩. The only thing I "may" put on my pastel is pique. A lot of work to mask those great flavors.
Betsy
12.27.20
Hey Betsy!!! You are totally team Jeff, he loves his pique too!!
Thanks for your pasteles recipe, it helped.
So happy to hear!
Thanks for the recipe 😘, do you have one for coquito Puerto Rican holiday drink 🍸
We don’t have a coquito recipe but it is one that we know we should do
Yummy
Team NO KETCHUP!!! Great to receive the Parranderos so they don't sing ' Y el que esta dentro se muere del ambre!! Felices Pascuas !!!!
Brenda Fernandez Feliz Navidad y próspero año nuevo!
My mother in law made this look harder then it is apparently lol. Thank you so much for this. Also hubby is PR and team ketchup but I’m no ketchup
Hahaha! Give it a try! We had so much fun and I’m sure you will too.
Sacrilege! Ketchup team here! Feliz Navidad!
I'm team both. It depends how the pasteles are made. Ketchup can sometimes mask delicious flavors, so I only use a small amount. However, Pasteles de Yuca, no ketchup hands down.
Nice!
Amazing recipe, no ketchup but love with hot sauce
Cool!!
So excited about making this! QDTB😇🥰
Gracias! Bendiciones para ti también!
I like it both ways....
Team ketchup 😋
Yes! ☺️
Love it with ketchup ❤
❤️
Hola. Love the video and how well you explain everthing. My question is How much ingredients do you use for the Quantity of pastele you want to make. So like if you wanted to make 50 how much meat banana season and all that you use. OK thank you. PS and as for the catch-up my family is just like you by them self catch-up is good but with rice and beans best with peppers and hot sauce.
Hi there! Our recipe makes about 12 generous size pasteles - www.jeffandjopr.com/post/traditional-pasteles-de-masa - you can increase the recipe accordingly.
I've eaten it with and without ketchup. I prefer without, but ketchup is good too.I agree with Jo, if eating it with rice and beans, no ketchup.
My mother made pasteles in a beef and pork mixture.
Beef and pork together? Have not had those but sounds delicious!
Team catch up with hot sauce!😊
Team purists! After all the work it takes me to get the right flavors combined, adding ketchup is like splashing a bucket of paint primer over a Francisco Oller.🧐🤭🤭
Hahahahaha! Jeff certainly agrees with you
That smile...DEAR...GOD
Thanks!
I do both, whatever I’m in the mood for. Sometimes ketchup and sometimes no ketchup.
Ketchup all the way!!!!
😎
Looks delicious 😋
Thank you 😁😁
Delicious! I will make them!!hmm!😢
I love add raisins & chick peas & green olives 🫒 inside pastels on top ketchup. Delicious so good yum but, I love the best of my favorite is Yuca pasteles than green plantain taste ok.. I must put my require use ketchup moisture is flavor on than dry .. that why..
New subscriber! I found your channel and now I can make all my favorites! Thanks so much 🙏 where can I buy your cookware used in this video?
Hi there! The cookware brand of what we use is MasterClass and we can find it at HomeGoods/Marshalls/TJ Maxx stores.
Oh, NOT team ketchup! But I need 2 each of garbanzos and olives like my abuelita made; no raisins. I've had pasteles with raisins and they're good. This past Christmas were didn't have pasteles because we all stayed in our homes cause of Covid-19 so I'm thinking of making some soon. You made it look easy. Gracias por compartir.
De nada!! Thanks for watching!!
Thank you great instructions. #Teamnoketchup
❤️
Hello what food processor are you using here? My knuckles said I need to buy one.
Excellent video!!!! Team @ketchup
Thank you!
Team ketchup!!! And hot sauce ❤
❤️
Wow I cannot wait to try beef ! This looks delicious! Why don’t you put pumpkin though??
We didn’t put it but I know a lot of people do and they say it makes it softer.
Loved it.❤️🇵🇷
Alma Sanchez thank you!
I don't have a food processor. I have a blender, will that work as well?
Yes, you can do it. But make sure to do small batches.
Can you list the ingredients and the quantity to purchase of each item and how many pasteles it will make? Thank you.
Team Mexican Tamales. 😆. There is no place here in Houston to try Pasteles. I’ve only tried pastelitos Dominicanos en la isla. Do they taste similar???
I’ve never had pastelitos dominicanos so not sure! Lol! But these are delicious!! Sorry that there’s nothing close to you so you can try them.
@@JeffandJosPuertoRicanKitchen Have u ever had Mexican tamales? We make many different types, with different stuffings. We also make some sweet ones for Christmas time. Acabo de ver un video de como hacer pasteles Dominicanos y son muy paresidos a los Puerto Riqueños. Voy a buscar un lugar aqui que venda pasteles buenos.
Hi I love your video. My question is how much green bananas I need to make one dozen pastels and why did my pastels came out mushy? Could it be I did not add enough green bananas? Or too much yautia( malanga)
Our full recipe is in the video description and also here - www.jeffandjopr.com/post/traditional-pasteles-de-masa
This video look like the best video how to make them I think I'm going to try this video out of all the videos that I have seen this one look like the right video to watch I like this video now I just got to find a real good food processor that's all but I like this video I would give us a thumbs up. This one a messy it's just right if you do exactly how she doing it it will come out good it takes a lot of work that's okay. The only thing that I didn't see her do is burn the banana leaves they said that you have to take the bacteria off of the banana leaves cuz sometimes they have little bugs on them that's the only thing that I didn't see her do but that's okay I guess you know what she's doing. But you must burn the banana leaves just lightly a little bit to take off the nasty bacteria in the bugs.
Thanks! You can certainly burn them but if you just rinse them you should be fine. The burning is more for the texture so that they don’t rip when you fold them but with the prepackaged version they have taken care of a lot of your concerns
Team Passive agression
Lol
No ketchup! If I want to add raisins and chick pea what would be a good amount to add to this recipe? And thanks for the video I'm inspired to try again!
Thank you! I think a cup of each would be a good amount based on the quantities here but give it a try, it may depend on whether you want a lot or less.
I never cook the raisins with the meat when I am preparing the pastels I add 3 or 4 raisins on top of the meat thats it
So is West African influence 💯. Taino didn't have no red meat on the island. They had to travel to Florida for venison. Tainos didn't have green banana or plantains. If the Taino were making something similar it would have been tamales. Tamales were being ate by the Aztec dating back to 10,000 years ago!
Thanks for the info
Great w pico de Gallo!
Mmm! 😋
I like it with ketchup
Looks delicious what is the yield for your recipe ?
We got about 16 pasteles I think. It’s not a huge recipe, I know people make them in large batches but this is enough for a family dinner.
I love pasteles..
I make them all the time
NO RAISINS,
KETCHUP WHEN I EAT THEM WITH WHITE RICE - NO CHICK PEAS
BUT I LOVE A BIT OF PIQUE, WHEN EATING PASTELES
Awesome!
Ketchup, hands down. I also add ketchup on my tamales. :-) I make vegan pasteles with jackfruit and chickpeas for my vegan son.
That’s really cool.
Hello Jeff and Joe. I am Puerto RIcan and have a question> re: ,asteles leaves, you indicated ONLY to clean the frozen leaves with cloth, however, you did not mention to "MARTIGUAR", over the stove. Do you skip this process?. I personally wash them under warm water and dry before putting over the stove and THEN I wife with cloth? Is your method just your prefference? traditionally they are place over ostove, nor only does this make them flexible but also kills any remaining fungusses and bacterias on the leave. Also make sure to mention to public to cut out any decaying pieces. Second when writing the recepie of masa can you refer to the quantify of guineos etc instead of in POUNDS, it is hard to determine what is 3 lbs os guineo etc. this makes it so much easier specially for audience trying to make this for first time. Also I tried wrapping mine only on parchment paper with achiote oil on paper BUT the Masa STUCK to the paper. Any idea as to why this happened? I m allergic to banana leave.
Thanks so much! Our wiping of the leaves is pure preference, totally fine to rinse them and dry them out. We find that putting them through the stove is not necessary for the frozen leaves as they can be easily managed. Totally hear you in terms of quantity vs pounds but not all guineos are the same so if we say 3 but ours happen to be bigger or smaller than the ones of our viewers that can create inconsistencies so it’s more accurate to say pounds. So weird that the dough got stuck to parchment paper since parchment paper is usually non-stick but try adding some more oil or maybe spraying the whole paper with some Pam or something like that.
@@JeffandJosPuertoRicanKitchen no, it ws not parchmrnt paper which I am using now, but more expensive, it was the paper de pasteles,, the one you by at the supermarket. Thanks for your reply
Please help! How many pasteles does this recipe make? I checked blog, description and watched full video but couldn't find the answer. Thanks for this great video.
This makes about 18-20, depending on how big you make them. Good luck!
@@JeffandJosPuertoRicanKitchen Thank you! We're making them today. Happy Holidays:)
❄️🎄🎉 Feliz Navidad!
I live in California where can I get the frozen masas
I would check the Hispanic grocery stores.
Thank you for sharing this ❤ team ketchup😅 lol
Very informative thank you! Question what food processor did you use?
Glad you enjoyed! We used the Cuisinart 14-cup food processor: www.cuisinart.com/shopping/appliances/food_processors/dfp-14bcny/
@@JeffandJosPuertoRicanKitchen thank you so much! Can’t wait to try out this recipe.
#TeamNoKetchup ♥️🇵🇷♥️
👏👏
Cute couple.
Thanks!! ☺️
Ha ha!!! You forgot to add the coquito! I used to join friends in the assembly line and we drank coquito while we made it.
Also, we roasted a pernil in the oven, then chopped it up with green pimiento olives and all the other stuff.
Sounds like a plan!!
@@JeffandJosPuertoRicanKitchen DOO WAHH!!!!
Ketchup, aceitunas, pimiento morrón y pasas. Peferidos los de yuca. Adelante me gustan mucho sus videos. Son de muy buena calidad!!
Gracias! Echale todo lo que tu quieras a los tuyos! Nos gustan los de yuca mucho tambien! Estamos trabajando en esa receta.
Excellent! If the pasteles taste good, I don't dare to use ketchup, but if the pasteles are not up to my standards, then, I add ketchup, mayoketchup, mayo, you name it.
nice! We won't tell anyone if we see you adding a bit of ketchup!
How about rueda de serrucho guisada
Gracias! I remember my grandpa making those a lot in his restaurant. Have to admit not my favorite fish dish.
#TeamKetchup
Hi Jo, I know you are both traditionalist but I no longer use paper or string for my pastels. My neighbor who moved to Orlando from PR gave me pastels one year wrapped in a banana leaf and foil. I was a taken aback but they tasted just fine. That's how I make them now? So fast and easy.
That’s super interesting! And you boil them in the foil? I’ve seen the foil method for baking them but not for boiled ones.
Jeff and Jo's Puerto Rican Kitchen Yes you boil them like normal. I also cooked them in my Ninja Foodi on the pressure cooking setting for 20 minutes and that worked great! You just add about 1.5 cups of water to the Foodi pot and that's it. Yum yum. So now I will be cooking pasteles this way from now on.
Thanks for sharing! We'll definitely have to give that a try. Is the 20 minutes the time for cooking them if they are fresh? Or is 20 mins enough if they are already frozen? Would love to be able to do them in only 20 mins! Usually takes me 1 hour to boil if they are frozen.
My grandma always made them in aluminum foil as well, only issue is sometimes they unwrapped a little , but I’ve honestly never tasted them in the banana leaves. Now I am interested in trying your recipe and comparing.
They have never unwrapped. I cut all my foil to size, then I stack each foil with the banana leaf . Then I use a brush with achiote oil, the masa, the meat, and then just fold the foil over, crimp the edges, fold the sides crimp the edges and that’s it. Put in the water to boil or use the Ninja Foodi pressure cooker for 20minutes. Buen provecho 😋
Hi how can you make it spicy but still really delicious
Hi! Great question! Make the filling spicy to your own taste - add whatever you like: peppers, hot sauce, red pepper flakes. Enjoy!
Ketchup for sure!
☺️
Yes with corned beef is amazing
My great grandma loved them! I haven't had them in a long time!!
Team katchup and piqué ❤
😊😅😮😮😢🎉😂❤❤❤ I
Quick question is white yautia okay ?
Yes.
Hello Jeff and Joe- can you tell me, how many pasteles I can make with this batch?
We got about 18 pasteles