From Brooklyn NYC shout out to you because you are the teacher and the principal of this art. From Fort Greene, Park Slope, Bushwick and the El Barrio. Marta you the best.
I remember making these with my in laws back in the day. It was so much fun and each of us had a particular part in making the Pasteles right before the Holidays. This process is much easier and faster now. I have made them all by my self, thank God I'm organized. I'm learning even more from watching your videos. Blessings too you!
Keeping the traditions alive. I just made 2 dozen with my 80 year old mom today the old school way. I remember the Pastele making parties with family during the Holidays. Good times🥲
Your video popped up on my feeds and I've been interested in learning how to cook different kinds of food. I like the way you communicate and explain everything so easily. I also like the way you breakdown the questions that people may have. You really know your stuff. I have been cooking since I was 8 years old but I can't tell or explain to other people how to cook, I would have to show them. You on the other hand are a teacher of the culinary arts. God bless you!
Thank you for your reply -- They added peppers to the filling beak of the rooster to the pasteles prior to wrapping. Your family is from San Miguel de Hato Grande. Muñoz? Sugar cane? Used to go to the swimming hole. You have a gift from watching your videos a quality of genuine appeal of a friend of the family
I am new to your channel. I found it today and I have been looking all morning at your recipes. Let me first say, that I come from a long line of fabulous cooks. My family comes from Mayaguez Puerto Rico. I have eating Puertorican food my entire life from many different sources. I have not yet found anyone who cooks better or at least as good as my mom. She passed away in 2006 at the age of 96. Therefore I have tried to teach my children and grandchildren traditional Puertorican food recipes except pasteles. I don’t know how to make them even though I have helped her make them most of my life. However you are now going to teach me and I’ll let you know how they turn out. Wish me luck.
I just subbed off of your Pernil recipe. I’m gonna need your recipe for arroz con gandules so I can put it together with the Pernil and take my wife back to her childhood.
I just started to watch some of your videos.... ABSOLUTELY LOVE THEM. You present well (teaching) but I have say.... You are GORGEOUS. You remind me of someone & BINGO.... It came to my mind....you look like a model... GINA DAVIS W/ A LATIN FLARE. God bless you mijita.❤️💕
I'm so happy you came up in my feed today! I lived in Bayamon' from May 1973 until November 1975. I still make flan occasionally, but I needed to find a channel like yours! I so miss the food!! I miss having a Lechoneria on nearly every corner. And platanos' - both green and ripe. Subscribed and THANK YOU!!😁
Very much enjoyed your delightful videos. It takes me back to my childhood when we would spend time in PR with all the family and friends (San Juan) from my mother's (DOB 1916) side of the family one thing I noticed is that you do not add bell peppers cubed (red, green, yellow, orange) to to your masa which my family did I think for color to make it special. Your Pernil video was outstanding. Do you have a video on making pastellitos which are not empanadas the dough is very different much lighter and the ones I ate (many) had a sweet savory meat (beef) or cheese. Also there was a dessert (lady fingers) made from corn meal sorullos or surullitos would very much like to see a video on that because I am not getting as tasty as as my Tio Juanito did many years ago. What about Arroz con Pollo which my family added other meat (venison) rarely but was very good do have a video on how to prepare I remember different types of olives?
I don't have any of those videos up yet (it takes a while to film and edit videos), but I'll add them to my list. I don't add peppers to my masa because I use the achiote oil (cheaper and easier) to add color to it. Welcome!
I love your recipe - but have to ask if frozen Yuca can be used? My mom's getting up there in years and that would help her a lot but I'm unsure how it would translate to the recipe or your method. Thx again
Yes, you can use frozen yuca. If you're going to use the chunks, I would thaw them in the fridge overnight, then shred them, then squeeze out excess liquid. If it's the shredded yuca, I would thaw it in the fridge, then squeeze out excess liquid, then puree it. I think the grated yuca is still a bit too coarse straight out of the package. The reason why I recommend squeezing out the liquid is to remove some of the water that develops after freezing. I would rather remove that liquid and replace the moisture in the masa with broth or achiote oil.
Hi Chef ! Thank you so much for sharing your family's recipe! I enjoy watching Many different variations of how to make pasteles . When I am soaking my green cooking banana s I actually put a 4th teaspoon of baking soda in the warm water to help remove the gases just like I do when I'm prepping my beans and their natural state! Is that an OK thing to do?
There’s really nothing that 1/4 teaspoon of baking soda will do to bananas in their peels. I think it’s a waste of baking soda. You only need to soak them in very warm water to soften the peels to make peeling them easier.
Hi Marta (my middle name) thank you for showing me how to use the food processing matching, can you tell me how you feel about using a blender for the masa?
I think, if you have nothing else, it's an okay substitute, but they're very easy to burn out. You'd first have to cut the vianda into much smaller pieces to help the blender out a bit, but it can be done.
Thank you for your reply (I don't have any of those videos up yet (it takes a while to film and edit videos), but I'll add them to my list. I don't add peppers to my masa because I use the achiote oil (cheaper and easier) to add color to it. Welcome!) According to Me Tia cheaper and easier was not in her vocabulary . . . the Bell Peppers were added at the end before wrapping, She used use the achiote oil seeds lightly toasted - warmed into very good olive oil González family -- Grandmother's family friends. In college I took a Spanish Literature course (Grad Level) and read about El Cid in original text thank GOD for Mom and my Latin teacher . . . in one of the Stories had a Stuffed Cabbage Dish with Iberian red deer venison do you have any idea where to find it? I imagine that you could use White-tailed Deer. Again your videos are outstanding and delightful. Where in Puerto Rico are your folks from?
My family is from the mountains of PR, San Lorenzo. Thank you for the compliments. So, it seems as though your family wrapped the bell peppers. I thought they added it to the masa itself. I add peppers to my filling and add the roasted bell pepper to the pasteles prior to wrapping.
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From Brooklyn NYC shout out to you because you are the teacher and the principal of this art. From Fort Greene, Park Slope, Bushwick and the El Barrio. Marta you the best.
I appreciate you!
Reminds me of my Abuelo e Abuela Padro 🇵🇷🇺🇲😪 miss them so much 😢 💖
I love that this brings memories of amazing people for you.
I remember making these with my in laws back in the day. It was so much fun and each of us had a particular part in making the Pasteles right before the Holidays. This process is much easier and faster now. I have made them all by my self, thank God I'm organized. I'm learning even more from watching your videos. Blessings too you!
That is awesome! Yes, back in the day they had it ROUGH.
Keeping the traditions alive. I just made 2 dozen with my 80 year old mom today the old school way. I remember the Pastele making parties with family during the Holidays. Good times🥲
God bless both your hands😭❤️
Love this!!!
Thank you Sis!
Your video popped up on my feeds and I've been interested in learning how to cook different kinds of food. I like the way you communicate and explain everything so easily. I also like the way you breakdown the questions that people may have. You really know your stuff. I have been cooking since I was 8 years old but I can't tell or explain to other people how to cook, I would have to show them. You on the other hand are a teacher of the culinary arts. God bless you!
That means the world to me. It’s the reason I started my blog.
Love your video presence!! Amazing and I’m going to follow your directions to make our pasteles! Muchas Gracias 🙏🏽
Please enjoy! I'm so glad you liked it.
Thank you for your reply -- They added peppers to the filling beak of the rooster to the pasteles prior to wrapping.
Your family is from San Miguel de Hato Grande. Muñoz? Sugar cane? Used to go to the swimming hole.
You have a gift from watching your videos a quality of genuine appeal of a friend of the family
Thanks so much!
I am new to your channel. I found it today and I have been looking all morning at your recipes. Let me first say, that I come from a long line of fabulous cooks. My family comes from Mayaguez Puerto Rico. I have eating Puertorican food my entire life from many different sources. I have not yet found anyone who cooks better or at least as good as my mom. She passed away in 2006 at the age of 96. Therefore I have tried to teach my children and grandchildren traditional Puertorican food recipes except pasteles. I don’t know how to make them even though I have helped her make them most of my life. However you are now going to teach me and I’ll let you know how they turn out. Wish me luck.
It's my pleasure! Enjoy them and enjoy creating new memories!
I just subbed off of your Pernil recipe. I’m gonna need your recipe for arroz con gandules so I can put it together with the Pernil and take my wife back to her childhood.
Did you find it? If not, here you are: ruclips.net/video/Qht6xgIYVh8/видео.html. Enjoy!
@@SenseandEdibility thank you, Thank You, THANK YOU !!! You’re an angel! 😘❤️❤️❤️
I just started to watch some of your videos.... ABSOLUTELY LOVE THEM. You present well (teaching) but I have say.... You are GORGEOUS. You remind me of someone & BINGO.... It came to my mind....you look like a model... GINA DAVIS W/ A LATIN FLARE. God bless you mijita.❤️💕
I appreciate that. Thank you!
I'm so happy you came up in my feed today! I lived in Bayamon' from May 1973 until November 1975. I still make flan occasionally, but I needed to find a channel like yours! I so miss the food!! I miss having a Lechoneria on nearly every corner. And platanos' - both green and ripe.
Subscribed and THANK YOU!!😁
Same!!! I absolutely miss the cuchifritos of NY, so I created them at home. So glad you’re here!
Very much enjoyed your delightful videos. It takes me back to my childhood when we would spend time in PR with all the family and friends (San Juan) from my mother's (DOB 1916) side of the family one thing I noticed is that you do not add bell peppers cubed (red, green, yellow, orange) to to your masa which my family did I think for color to make it special. Your Pernil video was outstanding. Do you have a video on making pastellitos which are not empanadas the dough is very different much lighter and the ones I ate (many) had a sweet savory meat (beef) or cheese. Also there was a dessert (lady fingers) made from corn meal sorullos or surullitos would very much like to see a video on that because I am not getting as tasty as as my Tio Juanito did many years ago. What about Arroz con Pollo which my family added other meat (venison) rarely but was very good do have a video on how to prepare I remember different types of olives?
I don't have any of those videos up yet (it takes a while to film and edit videos), but I'll add them to my list. I don't add peppers to my masa because I use the achiote oil (cheaper and easier) to add color to it. Welcome!
I love your recipe - but have to ask if frozen Yuca can be used? My mom's getting up there in years and that would help her a lot but I'm unsure how it would translate to the recipe or your method. Thx again
Yes, you can use frozen yuca. If you're going to use the chunks, I would thaw them in the fridge overnight, then shred them, then squeeze out excess liquid. If it's the shredded yuca, I would thaw it in the fridge, then squeeze out excess liquid, then puree it.
I think the grated yuca is still a bit too coarse straight out of the package. The reason why I recommend squeezing out the liquid is to remove some of the water that develops after freezing. I would rather remove that liquid and replace the moisture in the masa with broth or achiote oil.
Plantain, masa Yuca,masa and Masa de Arroz right? they're all good
I'm not a fan of pasteles de arroz at all, but to each their own.
Hi Chef ! Thank you so much for sharing your family's recipe! I enjoy watching Many different variations of how to make pasteles . When I am soaking my green cooking banana s I actually put a 4th teaspoon of baking soda in the warm water to help remove the gases just like I do when I'm prepping my beans and their natural state! Is that an OK thing to do?
There’s really nothing that 1/4 teaspoon of baking soda will do to bananas in their peels. I think it’s a waste of baking soda. You only need to soak them in very warm water to soften the peels to make peeling them easier.
Hi Marta (my middle name) thank you for showing me how to use the food processing matching, can you tell me how you feel about using a blender for the masa?
I think, if you have nothing else, it's an okay substitute, but they're very easy to burn out. You'd first have to cut the vianda into much smaller pieces to help the blender out a bit, but it can be done.
What are your thoughts on pasteles dulces?
I have to admit I don't like them at all. I think it's the texture for me. I can't get my head around them, which affects the way I "taste" them.
@@SenseandEdibility I totally can see that. I can have a few of them but I prefer my pasteles to be savory
Instead of using the achoite oil would it be okay to use red palm oil
Yes, you can replace the achiote with dende oil. It's a great substitution.
@@SenseandEdibility oh happy day and thank you
Yuca is a root.😊
why it stick to the paper even if you put oil on the paper when you cook them
The vianda is sticky by nature, so the more oil you brush on the leaves/paper, the less it will stick.
I have a Dedicated machine for my grinding. But i make 300+. Plus, it's one step Processing.
Thank you for your reply (I don't have any of those videos up yet (it takes a while to film and edit videos), but I'll add them to my list. I don't add peppers to my masa because I use the achiote oil (cheaper and easier) to add color to it. Welcome!) According to Me Tia cheaper and easier was not in her vocabulary . . . the Bell Peppers were added at the end before wrapping, She used use the achiote oil seeds lightly toasted - warmed into very good olive oil González family -- Grandmother's family friends.
In college I took a Spanish Literature course (Grad Level) and read about El Cid in original text thank GOD for Mom and my Latin teacher . . . in one of the Stories had a Stuffed Cabbage Dish with Iberian red deer venison do you have any idea where to find it? I imagine that you could use White-tailed Deer.
Again your videos are outstanding and delightful.
Where in Puerto Rico are your folks from?
My family is from the mountains of PR, San Lorenzo. Thank you for the compliments. So, it seems as though your family wrapped the bell peppers. I thought they added it to the masa itself. I add peppers to my filling and add the roasted bell pepper to the pasteles prior to wrapping.
Hi.
Hello!
3375 views and only 375 likes it's sad.
You’re right, but people like you make it worth the effort.
I like your method of blending the masa. I don't want that machine.
Thanks!
oh man looks amazing!!
Do you plan on a mofongo vid?
I can try! Let me wade through this epic saga and I'll do my best.
@@SenseandEdibility which i am catching up on and love. Seattle is Rican starved for food