How lucky to grow your own! This is why I miss my Isla del Encanto! Live all the way in WA state and there's no store that sells not even the green bananas!
FINALLY A RECETA THAT DOESNT REQUIRES MILK NOR STRAINING THE YUCA! I did the pasteles today for the 1st time from another RUclips vid and it added auyama and milk to the masa. They came out great, but I had to use lactose free milk in order to be able to eat them since I'm lactose intolerant. HOWEVER; I'm soooooo glad to find your video showing I don't have to use any other veggie, no milk and no straining!! 🙌🏾🙌🏾💜
Jeff and Jo, I'm loving how you guys wrapped your pasteles. I do it the old traditional way. I'm gonna try doing this. Also, I noticed you guys didn't strain your yucca but the pasteles still look amazing. Gonna try doing this as well. Maybe its a step I can omit going forward to save time. Thanks a bunch for showing me something new! 😊
Thanks Annie!! Glad you enjoyed the video 😄 You know, a number of people have been commenting about not straining the yucca. We've always done it this way and never have had a problem. I'm not exactly sure why people feel they need to do it. My sense is that perhaps if you get too much water in the yuca as you are grating it you need to pull some of it out. But if you are careful about that, it doesn't seem necessary. Good luck making pasteles and feliz navidad!
I never understood why they strained them. It was nice to see that you didn’t have to. My cousin and I with my sister use to make 250 to 300 pastels every year when we were healthier and young. I miss those days.
Wow, that's a lot of pasteles! You guys must have been awesome!! And yeah, I'm not sure about the straining. I think what can happen is that people get too much water in the yuca when they are grating it so they need to cut it down. But if you are careful with that, I've never had a problem.
You are an expert making the pasteles. Congratulations to you and your family. Thank you for cheating the best pasteles. God bless you and your family.
Omg guys....just watched the "even easier" recipe for pasteles....omg amazing....I now have to find the 2 frozen masas in lower Manhattan , in new York City 🤷...but thank you so much...as always you are very specific / details on everything...that is super super helpful 🤗
Yay! Glad you enjoyed! When we lived in NY I'd always go to the Food Bazzar Supermarket at 238 E 161 St, The Bronx, NY 10451. It's up by Yankee stadium (so a little bit of a hike), but it's amazing and has everything. Good luck!
I found the ground cassava that I had shipped from MA to WA state, so I can make pasteles de yuca. Hoping with some tweaking I can make these... I miss this staple in PR cuisine so bad!
Hi. I thank you for this video because I really lost my taste for meat. I bought the impossible burgers at my supermarket and I was blown away by how it tasted like real hamburger meat. They also sell beyond meat so I'm going to try it. Thanks and Happy Holidays.
Muy buena receta. Para pelar la yuca pícala a la mitad y luego le haces un tajito vertical a la cáscara como c hace con el plátano y guineo. La halas y sale completa. No tienes q pasar trabajo con el pelador. Fácil. 😉😀
@@JeffandJosPuertoRicanKitchen Mi mamá vendía Pernil, Arroz con gandules, viandas y alcapurrias. Pero tal vez no me creas. No le da sus recetas ni a sus hijos. 😁😄😄
Yes, but they also sell yuca that has already been ground and it's even easier. Check out our new video in which we make pasteles with this type of frozen masa: ruclips.net/video/v6ksQ6AmnK4/видео.html. It's super easy 😊
HOLA pasaba por ahí y vi el tema de su vídeo y me llamó la atención ya que soy de PUERTO RICO, me gustó mucho ver los pasos para hacer los pasteles Puertorriqueños.....sólo tengo una curiosidad, ustedes lavaron las hojas de guineo antes de poner la masa de yuca en ella🤔 porque se le notaba el polvillo natural que trae la hoja?
@@JeffandJosPuertoRicanKitchen ...She make a lot of things in the kitchen her stepmother show her all this boricua good food but something that I like is lengua de vaca mechada o guisada. She also make pastelon like nonody in Puerto Rico male it because she put special ingredients, patelon is like a Puerto Rican lasaya. Arroz negro con Calamers is also something that my mother make so delicious, Salmorejo de Camarones con tostones in mojjito de ajo, so yummy lol. She make also arros con pollo like nobody because my mother make the 🍚 rice in the same caldo she make the kitchen. Ensalada de bacalao con verduras oh my god so delicioso with a 100 percent Olive oil. She more things in the kitchen and pan de maíz con.pasas, canela, vainilla, coco and leche de coco, huevo, leche regular y condensad, poquito de limon y se pone en el orno. She make flan, pan mata hambre. Arroz con dulce, Tembleque, she make pastries like Tornillitos rellenos con crema o crema de piña, she make Mallorcas and galletitas de el pais, she make Mavi de cana de azúcar no es guarapo de cana pero es de cana de azuzar and is so refreshing when you drink it in cold way and the color is like tea color.
@@JeffandJosPuertoRicanKitchen ...My mother also cook Orejitas de cerdo con mollejitas y guineitos al escabeche mucho bueno as well..Carne guisada con arroz tostones and salad. Churrascos bien preparados por ella and nobody make chrrascos like my mother. She make asopao de camaronea o asopao de polio. And her chicken soup with sofrito including pimiento rojo, Jamon de cosinar con huesito de jamon, zanaorias, papas, celery, fideos se sopa, Masorcas de maiz, o bolitas de platano. She cook a lot of things more in the chicken like papas rellenas and pimientos verdes rellenos. mofongo and mangu as well and yes she make pasteles verdes but when she put calabaza (Pumpkin) in the pasteles verdes sometimes the pasteles verdes becomes orange pasteles verdes becomes de Calabaza color I know a woman here in Orlando Florida were I live for long now and mother know her too because she's Jehovah Witness too like my mother and she's from Puerto Rico too and she can cook everything including pasteles verdes she make this pasteles with everything and also with chicken too and when you eat her pasteles verdes some of them with cslabaza too, with aceitunas alcaparradas, carbanzos, carne de cerdo o crane molina o con carne de pollo, platanos, yuca, purple Jautias is a lot of job in the kitchen doing this authentic boricuas and let me tell you this when you eat this boricua woman pasteles you can eat 4 of then so delicious, she also make Alcapurrias con carne o con juelles, she make bacalaitos de Luca y algunos rellenos de quesito de el pais or you can put crema por encima. My mother also make Sorullitos de maiz simple o rellenos con queso. My also make a sancocho with verduras carne de guisar masorcas de maiz, calabaza as well, and estomago de vaca y ravo de vaca, too good because is very healthy.
@@denicecarlagordon7204 Oh wow!!!! That list is amazing. And its making my HUNGRY! 😂😃 How does your mom make her Mavi? I would see that alot in Puerto Rico growing up, but have never tried to make it.
Yea, we didn’t and we usually do when we are going to cook the yuca but since we just blended it, we didn’t notice any difference. Let us know if you usually take it out for your pasteles masa.
Hi, thank you for taking your time to explain step by step how to make the yuca pasteles. Do I have to put the dough in the refrigerator while I boil the two sample tamales?. I also would like to know how many tamales I can get with the 3 pounds of Yuca. Thank you and best wishes.
Hi there! If you live in a warm place, you can definitely put the dough in the fridge while you wait for the pasteles to boil, but it is not necessary if it's not that hot in the room. We got 18 pasteles (or 9 pairs) from the 3 pounds.
Sorry to make this a personal post... but I need HELP! Any Las Vegas people here? I cannot find the Masa de Guieno or de Pastele ANYWHERE and need to know if you know where to get it. i can find Yuca packaged whole everywhere but not the other. Spanish supermarkets don't even know what I'm talking about. Appreciate any help you can offer. Thanks for the alternative to the norm J&J
Have you tried the Goya brand? They have frozen peeled yuca (cassava in English) in the frozen isle. Try contacting them to see if the let you know where to buy the item near you. Stay safe, I hope I helped a little.
Sorry I squeeze my yuca to remove all that starch, it makes the pastel to gummy and I remove that vein in the center of the yuca my mom would say that it was bitter, (must remove).
Yeah, basically! And probably more connected than one might think, given that there were a lot of early culinary influences in Puerto Rico from the Yucatan peninsula way back in the pre-colonial age.
Uhm why you not straining the yuca dough , you need to strain out the water with a cheese cloth because if you don’t the masa gets to watery and doesn’t have a nice texture. Just a tip if you wanna teach people the right way please show them the right way
Thanks for the comment Helene. As we note in the video, it's important that you limit the amount of water in your masa by being careful to shake off any excess water as you grind your yuca and handling it well. In our experience that has resulted in a dough that is appropriately moist, without the need to strain in more. That said, if you get more water in your masa than you need, then you can definitely squeeze it out using the cheese cloth as you mention. Thanks for sharing!
Helene, everyone has a different way of cooking. I have a friend that never strains her yucca but her pasteles still come out amazingly delicious 😋 So with this said, Jeff, thank you for showing us how to do it your way. I'm gonna try it. You are an amazing Latin culinary chef! Keep doing your thing! God bless!
I tie mine individually so they cook evenly. I grow my yuca here in San Sebastián, PR. Also grow my banana and plantains.
How lucky to grow your own! This is why I miss my Isla del Encanto! Live all the way in WA state and there's no store that sells not even the green bananas!
FINALLY A RECETA THAT DOESNT REQUIRES MILK NOR STRAINING THE YUCA! I did the pasteles today for the 1st time from another RUclips vid and it added auyama and milk to the masa. They came out great, but I had to use lactose free milk in order to be able to eat them since I'm lactose intolerant. HOWEVER; I'm soooooo glad to find your video showing I don't have to use any other veggie, no milk and no straining!! 🙌🏾🙌🏾💜
Awesome! Let us know how it goes for you!
Jeff and Jo, I'm loving how you guys wrapped your pasteles. I do it the old traditional way. I'm gonna try doing this. Also, I noticed you guys didn't strain your yucca but the pasteles still look amazing. Gonna try doing this as well. Maybe its a step I can omit going forward to save time. Thanks a bunch for showing me something new! 😊
Thanks Annie!! Glad you enjoyed the video 😄 You know, a number of people have been commenting about not straining the yucca. We've always done it this way and never have had a problem. I'm not exactly sure why people feel they need to do it. My sense is that perhaps if you get too much water in the yuca as you are grating it you need to pull some of it out. But if you are careful about that, it doesn't seem necessary. Good luck making pasteles and feliz navidad!
Thank you for putting a simple method of doing fresh yuca pasteles.
So glad you enjoyed!! 😊 Just doing our part to make sure as many people get to try pasteles as possible 😁
You are welcome!!!!
I never understood why they strained them. It was nice to see that you didn’t have to. My cousin and I with my sister use to make 250 to 300 pastels every year when we were healthier and young. I miss those days.
Wow, that's a lot of pasteles! You guys must have been awesome!! And yeah, I'm not sure about the straining. I think what can happen is that people get too much water in the yuca when they are grating it so they need to cut it down. But if you are careful with that, I've never had a problem.
You’re the first one that didn’t suggest straining. I never understood especially then they added evaporated milk?
@@parmodsharma4576 Agreed!
I made this recipe yesterday. First time making them from scratch. And your recipe is so easy to follow. Very tasty. Thank you.
That’s so great to hear! 🙌🏼
You are an expert making the pasteles. Congratulations to you and your family. Thank you for cheating the best pasteles. God bless you and your family.
Thank you so much!
Hello guys. Thank you for showing us how to make Juca Pestelas. The Video was amazing. You made it look so easy. 👍
Thank you!
Omg guys....just watched the "even easier" recipe for pasteles....omg amazing....I now have to find the 2 frozen masas in lower Manhattan , in new York City 🤷...but thank you so much...as always you are very specific / details on everything...that is super super helpful 🤗
Yay! Glad you enjoyed! When we lived in NY I'd always go to the Food Bazzar Supermarket at 238 E 161 St, The Bronx, NY 10451. It's up by Yankee stadium (so a little bit of a hike), but it's amazing and has everything. Good luck!
I’m team ketchup!!! Great recipes and very easy to follow! 👌🏻
Thank you!!!!
I found the ground cassava that I had shipped from MA to WA state, so I can make pasteles de yuca. Hoping with some tweaking I can make these... I miss this staple in PR cuisine so bad!
Loving this recipe too! Sometimes I do enjoy the vegetarian recipes more than the meat ones. Great Job!!
C Lo Thank you! We hope you enjoy this one too!!
So nice , so professional and you two are beautiful, ty
Thank you so much for watching!!
Easy & fast an fun , thanks
You are so welcome!! Fun for sure!!
Los felicito !!!🤗🤗🤗🤗🤗
Gracias!
Found the pasteles!!!❤️❤️❤️❤️
Yay!!
Hi. I thank you for this video because I really lost my taste for meat. I bought the impossible burgers at my supermarket and I was blown away by how it tasted like real hamburger meat. They also sell beyond meat so I'm going to try it. Thanks and Happy Holidays.
Happy Holidays!!
@@JeffandJosPuertoRicanKitchen Happy Holidays Jeff and Jo.🎄🎄🎄🎄🎄
I like the pan and your induction stove
Thank you!
Muy buena receta. Para pelar la yuca pícala a la mitad y luego le haces un tajito vertical a la cáscara como c hace con el plátano y guineo. La halas y sale completa. No tienes q pasar trabajo con el pelador. Fácil. 😉😀
Gracias por el tip!! (Se me dañan las uñas 😝, relajando!)
@@JeffandJosPuertoRicanKitchen Mi mamá vendía Pernil, Arroz con gandules, viandas y alcapurrias. Pero tal vez no me creas. No le da sus recetas ni a sus hijos. 😁😄😄
Could I use the yuca/yautia that comes already cut and frozen, and if so, should they be thawed first? Thanks
Yes, but they also sell yuca that has already been ground and it's even easier. Check out our new video in which we make pasteles with this type of frozen masa: ruclips.net/video/v6ksQ6AmnK4/видео.html. It's super easy 😊
Nice upload 👍🏻👏
Nishi’s kitchen Thank You!!
When you use a food processor you lose that special knuckle flavoring lol
Haha! 🤣🤣 A unique taste indeed!
222
HOLA pasaba por ahí y vi el tema de su vídeo y me llamó la atención ya que soy de PUERTO RICO, me gustó mucho ver los pasos para hacer los pasteles Puertorriqueños.....sólo tengo una curiosidad, ustedes lavaron las hojas de guineo antes de poner la masa de yuca en ella🤔 porque se le notaba el polvillo natural que trae la hoja?
Lily Cruz hola Lily! Lavamos y secamos las hojas antes de usarla pero ellas vinieron congeladas.
My mother is boricua and she's too good in the kitchen too.
That's awesome! What does she like to make?
@@JeffandJosPuertoRicanKitchen ...She make a lot of things in the kitchen her stepmother show her all this boricua good food but something that I like is lengua de vaca mechada o guisada. She also make pastelon like nonody in Puerto Rico male it because she put special ingredients, patelon is like a Puerto Rican lasaya. Arroz negro con Calamers is also something that my mother make so delicious, Salmorejo de Camarones con tostones in mojjito de ajo, so yummy lol. She make also arros con pollo like nobody because my mother make the 🍚 rice in the same caldo she make the kitchen. Ensalada de bacalao con verduras oh my god so delicioso with a 100 percent Olive oil. She more things in the kitchen and pan de maíz con.pasas, canela, vainilla, coco and leche de coco, huevo, leche regular y condensad, poquito de limon y se pone en el orno. She make flan, pan mata hambre. Arroz con dulce, Tembleque, she make pastries like Tornillitos rellenos con crema o crema de piña, she make Mallorcas and galletitas de el pais, she make Mavi de cana de azúcar no es guarapo de cana pero es de cana de azuzar and is so refreshing when you drink it in cold way and the color is like tea color.
@@JeffandJosPuertoRicanKitchen ...My mother also cook Orejitas de cerdo con mollejitas y guineitos al escabeche mucho bueno as well..Carne guisada con arroz tostones and salad. Churrascos bien preparados por ella and nobody make chrrascos like my mother. She make asopao de camaronea o asopao de polio. And her chicken soup with sofrito including pimiento rojo, Jamon de cosinar con huesito de jamon, zanaorias, papas, celery, fideos se sopa, Masorcas de maiz, o bolitas de platano. She cook a lot of things more in the chicken like papas rellenas and pimientos verdes rellenos. mofongo and mangu as well and yes she make pasteles verdes but when she put calabaza (Pumpkin) in the pasteles verdes sometimes the pasteles verdes becomes orange pasteles verdes becomes de Calabaza color I know a woman here in Orlando Florida were I live for long now and mother know her too because she's Jehovah Witness too like my mother and she's from Puerto Rico too and she can cook everything including pasteles verdes she make this pasteles with everything and also with chicken too and when you eat her pasteles verdes some of them with cslabaza too, with aceitunas alcaparradas, carbanzos, carne de cerdo o crane molina o con carne de pollo, platanos, yuca, purple Jautias is a lot of job in the kitchen doing this authentic boricuas and let me tell you this when you eat this boricua woman pasteles you can eat 4 of then so delicious, she also make Alcapurrias con carne o con juelles, she make bacalaitos de Luca y algunos rellenos de quesito de el pais or you can put crema por encima. My mother also make Sorullitos de maiz simple o rellenos con queso. My also make a sancocho with verduras carne de guisar masorcas de maiz, calabaza as well, and estomago de vaca y ravo de vaca, too good because is very healthy.
@@denicecarlagordon7204 Oh wow!!!! That list is amazing. And its making my HUNGRY! 😂😃 How does your mom make her Mavi? I would see that alot in Puerto Rico growing up, but have never tried to make it.
I make them too but I use aluminum foil and cook it in the oven
Cool! We have baked them as well.
So I realized you didn’t remove the wooden like stem from the center of the yuca
Yea, we didn’t and we usually do when we are going to cook the yuca but since we just blended it, we didn’t notice any difference. Let us know if you usually take it out for your pasteles masa.
The stems do not need to be removed When grated, there is no difference in taste or texture. It’s more of a preference.
this method is how i make my pasteles made with yuca or guineo
if you burn the leaves on the stove top they become firmer and less breakable when u use them
Thank you!
Hi, thank you for taking your time to explain step by step how to make the yuca pasteles. Do I have to put the dough in the refrigerator while I boil the two sample tamales?. I also would like to know how many tamales I can get with the 3 pounds of Yuca. Thank you and best wishes.
Hi there! If you live in a warm place, you can definitely put the dough in the fridge while you wait for the pasteles to boil, but it is not necessary if it's not that hot in the room. We got 18 pasteles (or 9 pairs) from the 3 pounds.
Al pastel de yuca se le añade medis taza de leche con una cucharada de azucar.
There not tamales. They don't taste nothing alike. 😏
You guys need to fix that!!! Thank you
Sorry - what is it that needs to be fixed?
Yeah what is it that needs fixing?
Woo😳
😎
Sorry to make this a personal post... but I need HELP! Any Las Vegas people here? I cannot find the Masa de Guieno or de Pastele ANYWHERE and need to know if you know where to get it. i can find Yuca packaged whole everywhere but not the other. Spanish supermarkets don't even know what I'm talking about. Appreciate any help you can offer. Thanks for the alternative to the norm J&J
Have you tried the Goya brand? They have frozen peeled yuca (cassava in English) in the frozen isle. Try contacting them to see if the let you know where to buy the item near you. Stay safe, I hope I helped a little.
Were you learn to make pasteles puertorriquenos?
That's how we made them growing up in Mayaguez. Thanks to a lot of really talented friends and family! 😄
@@JeffandJosPuertoRicanKitchenVery interesting Jeff and jo's
♡♡♡
☺️
Guiero abrenter haser pasteles TE yuca
Similar to Jamaican "Blue draws"....
Interesting! Thanks for watching.
Luv u guy’s but I ms my parents.
Sorry I squeeze my yuca to remove all that starch, it makes the pastel to gummy and I remove that vein in the center of the yuca my mom would say that it was bitter, (must remove).
Thanks for the info.
Can I use frozen yuca not grated, this is all I have 😭
Have never tried that.
Puerto Rican tamale
Yeah, basically! And probably more connected than one might think, given that there were a lot of early culinary influences in Puerto Rico from the Yucatan peninsula way back in the pre-colonial age.
sorry to tell you that if you do NOT remove the root from the middle your pasteles will taste BITTER, just saying
Hi Maritza! Thank you for pointing this out. In our experience that hasn't been the case.
Sorry but I bought the frozen yuca. I'm kind of tired because I just made so many pasteles de guineo.
No judgment here! Totally get it!
@@JeffandJosPuertoRicanKitchen Merry Christmas 🎄🎄🎄🎄🎄
Uhm why you not straining the yuca dough , you need to strain out the water with a cheese cloth because if you don’t the masa gets to watery and doesn’t have a nice texture. Just a tip if you wanna teach people the right way please show them the right way
Thanks for the comment Helene. As we note in the video, it's important that you limit the amount of water in your masa by being careful to shake off any excess water as you grind your yuca and handling it well. In our experience that has resulted in a dough that is appropriately moist, without the need to strain in more. That said, if you get more water in your masa than you need, then you can definitely squeeze it out using the cheese cloth as you mention. Thanks for sharing!
Helene, everyone has a different way of cooking. I have a friend that never strains her yucca but her pasteles still come out amazingly delicious 😋
So with this said, Jeff, thank you for showing us how to do it your way. I'm gonna try it. You are an amazing Latin culinary chef! Keep doing your thing! God bless!
@@anniemilla3771 😄😄
My favorite pasteles but I added a cup of hot milk 😘
Nice! have to give that a try too!
Hot milk to the masa?
🙄😳😱😨
😎
Didn't like the words get in the way of the demestation of the wrap etc.
Turn off the closed caption. There should be no words if you do that.