How to Make Authentic Puerto Rican Pasteles de Masa

[@viviperez4971]

You make them just like mi abuelita. ❤ thank you for sharing now I can try to recreate them. Bendiciones and happy holidays 🥰

[@Diningtraveler]

Gracias ❤️ feliz Navidad 🎄

[@javiercales5019]

Pasteles are indeed a delightful treat. They not only offer rich flavors but also embody cultural traditions and family gatherings. There's something special about enjoying food that's been passed down through generations.

[@Diningtraveler]

Absolutely ❤️ I hope one day my daughter makes them at home

[@LiliG501]

Finally a recipe like my family's! ❤

[@epic1761]

I subbed, thank you for representing our people, love these recipes

[@JackelineFilionPino]

Making pasteles is such a labor of love. I am so grateful for people like you who show us.

[@Diningtraveler]

Gracias 🙏🏽

[@thuycooks]

I wish I could taste your amazing pasteles de masa 🤩!

[@Diningtraveler]

Thank you 😋

[@almimolina6239]

I can’t wait to make this recipe!!!!

[@Diningtraveler]

Thank you ❤️

[@1bongocero]

I’ve been making pasteles for quite a few years now, I’m quite interested at your method of cooking the meat to make it extremely tender. Thank you for the tip! By the way, a quick tip for peeling the bananas or plantains without using hot water is to first prepare them as you would before placing them in a tub of hot water by lopping of the tips and making s lengthwise slit along the front and back of the banana or plantain. Then you take two of them and place them in your microwave oven and microwave them for 20 seconds and not a second more than that. They peel off very easily. Saludos de un Amigo de Nueva York. Felicitaciones a ti y a su familia.

[@Diningtraveler]

Gracias, thanks for the tip!

[@fipilifopi]

Gracias por llevarnos paso por paso. Me encanta el video con tu familia. Pregunta: ¿Dónde conseguir las hojas de plátanos y pimientos morrones en Bélgica?

[@Diningtraveler]

Gracias ❤️ las hojas las consigo en un colmado asiático en el abattoir de Anderlecht pero lo he visto también en El Pueblo Latino. Y los pimientos en la sección italiana de Cora

[@fipilifopi]

@@Diningtraveler Gracias. Se ven divinos. Sin ketchup, por fa!!!!!

[@1bongocero]

May I ask do you trim all the outer excessive fat from the pork and discard it or do you cut it up as you are cubing the meat? I need to know this step because I would like to know if the fat content makes the difference in your recipe? Thank you kindly in advance for your reply to this inquiry.

[@Diningtraveler]

Hi! I use a slotted spoon to drain the meat out of the broth (which will contain most of the fat) before I fill the pastel. Hope this helps!

[@teemarrero2174]

❤❤❤❤❤❤😋🥰

[@Diningtraveler]

Thanks for tuning in ❤️

[@koonmung4167]

¿CUÁL ES EL TIEMPO DE COCCIÓN?

[@Diningtraveler]

Cocínalo congelado de 45 min a una hora

[@koonmung4167]

@@Diningtraveler Thank you. Appreciate it.

[@Diningtraveler]

@@koonmung4167 de nada! Let me know how they come out!

[@koonmung4167]

@@Diningtraveler Had to hand grate the guineo like mom used to do because I gave my Champion juicer/grater to my oldest son to continue the family tradition as I was moving lock, stock and barrel out of CA, muy pronto. So, I'm in a very small town and had to travel 400 miles to find and get the green bananas. Talk about preserving la culturas at any time or price? The texture was more coarse than I was used to with the Champion, leading to my dissatisfaction, so I froze the achiote mixed masa, till I'm ready to make the metuda or filling and finish the 'labor of love'. Thanks for asking. Making egg rolls tonight, instead.

[@Diningtraveler]

@@koonmung4167 do you have an immersion blender? I found that adding around half a cup of the broth and mixing with an immersion blender helps. Also try the blender in small, 1/2 cup batches. You got this! 👏🏽