what did you do with all the oil in bottom?

This is NOT Caldo Gallego. Sorry. Cabbage? Turkey? The starchy part of the turnips? 🤷🏻‍♂️ This is some Frankenstein creation that deviates substantially from the actual recipe.

Thx for speaking english❤ can cook it now

Thanks for sharing this awesome recipe I'm definitely going to make this dish ❤❤❤❤

Looks amazing

WHY the effin eggs? Never had this with Eggs.. she's nuts

Not much if a secret to add calabasa😂😂😂😂

It's been years forgot how my mother made them, but I tell you they were the best. I'm going to try your way. Gracia por sharing your video.

Lost me with the air fryer 500° ten minutes skin should be crispy

What supermarket you go to. Cant find it anywhere in Minnesota

Mmmmmm trying rn i didnt have bay leaves or the beer or chicken broth so i just used water plus i didnt have the olive oil just avocado oil

As a person who married into a Puerto Rican family, they would find this way of making pastels so wrong. My mother in law gave me the only non Puerto Rican family member her book of recipes. They have been in her family forever. It’s funny because I am asked to make and sell her recipes over other Puerto Ricans or restaurants. Every one always wanted her food before she passed.

Do you have a sofrito recipe?

*This shit is sad this is not the way to do it and never ever do the lazy route shea an American trying to make food from my island 🇵🇷🌴 she aint boricua. PuertoRican yes but boricua no.*

Yooo bet this is it. Believe it or not I was just gonna put my pastelon together and ran into this video. Cupcake pan is out…

Thank you sooo much !!!! NEW SUBSCRIBER !!!

What’s “tropical root vegetable dough”?

I have never seen “smoked pork tails) in a grocery store. I may need to find a specialty store in my city, not many Latinos up here! 🇨🇦(to my knowledge. Definitely not a lot of authentic Latino food restaurants, so I’ll have to do some searching if/where there might be a Latino foods grocery store… because I love the food!)

Gotta find out what ‘achote oil’ is. And pigeon peas… because this looks like something I would like to try!

A book I’m reading mentioned this dish, I had never heard of it, so searched for it on KZbin. This soup is very similar to a meatless soup I make with cabbage and potatoes. I decided to try yours, since I had bought a bag of coleslaw to make my soup this week. Chorizo isn’t found in grocery stores near me (although maybe I’m just not searching for it), so I sliced up a couple of pepperoni sticks, so that was the predominant flavour. I add tomato paste for a bit of sweetness and colour. I will have to search for chorizo the next time I make it. It was Truly delicious! 😋

Loved your recipe, blessings

I like it better with the Goya medium grain rice

I know mami told me I had to Boil the bacalao. Thanks for showing the process. I have an idea on how to make but wasn’t sure about boiling it.

I wish you would have mentioned what spices and seasonings you used WITHOUT MENTIONING A LINK! NO LINK! You posted a TON of hashtags, and that's ideally where the complete recipe and ingredients could have been. All other recipes on KZbin tell you what's in the recipe in the description. Just sayin.++

Yes i tried the chicken version of this stew with mofongo. My goodness its the best. I wanted to eat this one too but didn't have enough stomach space for it😂😂. Puerto Rican Grisado hits different 🔥🔥

Magnificent!

😋

Now he loves me even more after I made him this recipe! Delicious all around! I added some potatoes to mine to thicken it up a little bit and it was fantastic!

Lol. TENDUH.

Thank you!

That is not cod😮

Mama…you have to use your hands. Just put some latex gloves on if you’re worried about the staining.

Just a tip that I learned. If you use bamboo skewers soak em up in water so they don't burn on the grill

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!!