How to make Puerto Rican Pasteles - Easy Puerto Rican Recipe

[@G1E-pi6dn]

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😀

[@greapiccard8962]

Team No ketchup 😝😉🇵🇷

[@JeffandJosPuertoRicanKitchen]

😁

[@brittanyrivera5752]

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🇵🇷❤️

[@JeffandJosPuertoRicanKitchen]

Awesome!

[@sandraayala8874]

I still do it by hand. I’m old school! They always come out just like my Mom made them! So delicious! 🥰

[@JeffandJosPuertoRicanKitchen]

Awesome! That takes a lot of love!!

[@careygonzalez2829]

(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...

[@JeffandJosPuertoRicanKitchen]

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!

[@eq5844]

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.

[@JeffandJosPuertoRicanKitchen]

That’s wonderful to hear!! 😊

[@betsysmith920]

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

[@JeffandJosPuertoRicanKitchen]

Hey Betsy!!! You are totally team Jeff, he loves his pique too!!

[@tashablue6816]

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.

[@JeffandJosPuertoRicanKitchen]

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

[@ahnalacey]

Yes frozen or fresh wrapped in banana leaf and foil. IKR so life changing for those of us who crave pasteles all year.😍

[@JeffandJosPuertoRicanKitchen]

Awesome! Thanks for sharing! We are trying this method very soon!

[@user-zd7wk5wi2n]

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.🧐🤭🤭

[@JeffandJosPuertoRicanKitchen]

Hahahahaha! Jeff certainly agrees with you

[@timandolga]

I do both, whatever I’m in the mood for. Sometimes ketchup and sometimes no ketchup.

[@carmencandelario1724]

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 😊🇵🇷👍🏻

[@JeffandJosPuertoRicanKitchen]

You are welcome!!

[@yesijane]

#teamKetchup!!! Can't wait to make this delicious recipe! 😊Thank you!

[@JeffandJosPuertoRicanKitchen]

You are welcome!!

[@jamesgallego1542]

I'm a huge fan of ketchup on everything however, I've never tried it with pasteles! Something to look forward to :)

[@JeffandJosPuertoRicanKitchen]

Yes!!! Give it a try and let us know!

[@elpiqui]

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.

[@JeffandJosPuertoRicanKitchen]

Cool!

[@40083svene]

You didn't put olives very important. Also we don't brown the pork or meat. We also fry up some cooking ham thenWe make a fresh chopped sofrito garlic, cilantro culantro, onions, red pepper, cubanelle pepper or ajicitos (sweet pepper) and then add the sofrito and tomatoe sauce and a lot of olives and capers. My mom told me every pastel should have 1 olive in each pastel. I'm 65yrs old. I learned to makeb them from the real old school puerto ricans. We also boil the bone from the pork sholder we cooked and add it to the masa. And a little milk, yes a little milk sounds crazy you don't taste the milk at all it just does something to the masa. Not too many plantains or masa will be hard and dark. More bananas yautia and 1 plantain of cooking more than 10lbs of bananas then add 2 plantains. Also with you boil the pirk bones add sofrito and salt to the water that will flavor your masa as well.

[@JeffandJosPuertoRicanKitchen]

Thanks for your thoughts.

[@Biblical_DNA]

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!

[@JeffandJosPuertoRicanKitchen]

Thanks for the info

[@anidaralopez5676]

Pasteles are awesome with HOT SAUCE and rice cooked with Goya's Sazon seasoning. Ketchup....yuck.

[@JeffandJosPuertoRicanKitchen]

Ha! I respect that.

[@jacquelinetorres6860]

Please DO NOT use Ketchup. A pastel is serious food of high quality and toil. Not fast food that needs the extra seasoning. Let’s preserve our Hispanic culinary heritage and our grandmothers good taste.

[@JeffandJosPuertoRicanKitchen]

Maybe on one side?

[@nickdavis6027]

Blink twice if you’re safe Jeff.😳

[@1bongocero]

Si le pone ketchup en un pasteles es sacrilegio! Echa un Pique Puertoriqueno mas mejor. Cuanto pasteles se puede hacer con la recta escrita? Son 24? Yo creo que yo estaba oyendo la discripcion de Jo que fueron 12 juntas hecho en el video. Es cierto? Gracias.

[@JeffandJosPuertoRicanKitchen]

Si! Nos salieron 12 yuntas.

[@MrJovanify]

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.

[@JeffandJosPuertoRicanKitchen]

Nice!

[@v.5967]

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 🤙🏽

[@JeffandJosPuertoRicanKitchen]

Thanks for the feedback.

[@Peacefull888]

Awesome! I think I can make these. I am definitely team ketchup with or without rice and beans. Yummy! Thanks

[@JeffandJosPuertoRicanKitchen]

You can definitely make these!! Good luck! :)

[@graciehernandez1364]

No ketsup

[@JeffandJosPuertoRicanKitchen]

😊

[@reddogdude]

Wait! You're Puerto Rican and you don't eat pork?!?!? Is that even allowed? 🙂

[@JeffandJosPuertoRicanKitchen]

It is very rare indeed.

[@huntspencil]

No Ketchup!!!!! Too sweet and overpowering = great for hot dogs or meatloaf; not for pastel!

[@JeffandJosPuertoRicanKitchen]

I see!

[@Isisda]

Hello from NYC It’s hard to see or accept how nontraditional Puerto Rico has become. I grew up where I had to make my own SASON OR ADOBO & till this day I still do I don’t need adobo if I have sasón it’s all similar these days people put so much green plantains. They just make a person constipated or can cause bad stomach ache. I remember when you put some plantains but not 75% plantains and the rest the other vegetables included my mother was taught not to use pumpkin yet. Some people are using pumpkin with it today. It’s kind of sad to see how our authentic Puerto Rican recipes are loosing their special meaning

[@margiegonzalez6576]

Thanks for the recipe 😘, do you have one for coquito Puerto Rican holiday drink 🍸

[@JeffandJosPuertoRicanKitchen]

We don’t have a coquito recipe but it is one that we know we should do

[@bettyvillanueva5361]

Thank you, thank you thank you!!!!! You guys are the best.

[@JeffandJosPuertoRicanKitchen]

Betty Villanueva You’re welcome!! Enjoy! Merry Christmas 🎁

[@Isisda]

I love PIQUE in our family but some younger folks in my family would do the KETCHUP

[@shirleyjones9281]

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.

[@JeffandJosPuertoRicanKitchen]

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. kzbin.info/www/bejne/jJeZnWScqK-Nr6s Obviously its not as typical as this one, but it's a great option for people with less time and equipment 😀

[@belindafernandez5514]

No, no ketchup. Why mess/mask the pastel taste after all that work. I am not a ketchup fan.

[@JeffandJosPuertoRicanKitchen]

Hahahaha!

[@smallspaceprepping]

I don't have a food processor. I have a blender, will that work as well?

[@JeffandJosPuertoRicanKitchen]

Yes, you can do it. But make sure to do small batches.

[@mildredz7777]

Haciendo pasteles boricuas y hablando Inglés????

[@JeffandJosPuertoRicanKitchen]

Pues mira Mildred, hay muchos que les gusta la comida boricua y no hablan español - no los vamos a privar de esa sabrosura sólo pq no hablen español

[@officialandreangel2912]

Adding ketchup is like a slap in the face to the cook in my opinion.

[@JeffandJosPuertoRicanKitchen]

😂

[@mildredsegarra587]

Got a few tips on this tutorial! How you prepared the achiote oil and wrapping the pasteles. Looks delicious! Thanks!

[@JeffandJosPuertoRicanKitchen]

You are welcome!!

[@40083svene]

No ketchup that ruins the beautiful flavor of those pasteles.

[@JeffandJosPuertoRicanKitchen]

😊

[@Markeys255]

I like it with hot sauce and olives.

[@JeffandJosPuertoRicanKitchen]

Nice!!! Jo loves olives too!!

[@greatjuankenobi217]

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]

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.

[@greatjuankenobi217]

@@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.

[@lucyhernandez3408]

some people put milk l don t agree my mom never put milk thank you

[@JeffandJosPuertoRicanKitchen]

You are welcome. We are not opposed to any ingredient, but didn’t add milk here - people say it makes them softer.

[@jrx2662]

sad you don't make any more video's that I could see! you don't only have to make only traditional puerto rican dishes! but all types of dishes world wide with a puerto rican touch? like how I would make it in a puerto rican way! and visit other parts of the world and there cooking ways! then add your way! the puerto rican touch? just saying! Jesus saves!

[@curlmecrazi]

I live in California where can I get the frozen masas

[@JeffandJosPuertoRicanKitchen]

I would check the Hispanic grocery stores.

[@stacielozada9537]

I like it both ways.... Team ketchup 😋

[@JeffandJosPuertoRicanKitchen]

Yes! ☺️

[@ramonawbryant9562]

Now, putting ketchup instead of achiote is a mortal SIN!! OR PIQUE! That is not Puerto Rican. It's Moore " MEXICAN" REALLY?😢

[@NT-YESHUA7]

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..

[@ramonawbryant9562]

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.

[@ramonawbryant9562]

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!!!❤

[@justbelieve9553]

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. :)

[@JeffandJosPuertoRicanKitchen]

Yes! Pasteles!!!

[@gearjam35]

Corn beef is better for the alcapurrias filling

[@JeffandJosPuertoRicanKitchen]

Really? I’ve never had an alcapurria with corned beef. Gotta try it!

[@patriciaelg1464]

Very nice video. I am definitely intimidated and probably won't make them. I definitely appreciate the work that goes into making them.

[@juliomercado5104]

Good video, but I'm team Ketchup.

[@JeffandJosPuertoRicanKitchen]

👍🏼

[@mikecruz3656]

no ketchup !!!

[@abiryosefbenavraham5943]

#TeamKetchup

[@ramonawbryant9562]

Sorry she would put raisins, garbanzo beans and used goat meat. Then she would make sweet rice- arrow con dulce!!

[@princessalways4eva]

I recently upgraded to a machine made to grind verdura. The double processing of the dough was too much for me with the food processor. Now it’s a single process for me.

[@domingocasillasjr6987]

No ketchup

[@thequeenreigns1]

Can you list the ingredients and the quantity to purchase of each item and how many pasteles it will make? Thank you.

[@gugimendoza8161]

Quick question is white yautia okay ?

[@JeffandJosPuertoRicanKitchen]

Yes.

[@miguelbermudez5426]

No te sientas mal paisana. Tampoco como cerdo y mi familia me mira como alguien cometió un crimen. Los voy a intentar a preparar esta navidad.

[@JeffandJosPuertoRicanKitchen]

Nice!! Los puedes hacer de pollo también!

[@brendafernandez5303]

Team NO KETCHUP!!! Great to receive the Parranderos so they don't sing ' Y el que esta dentro se muere del ambre!! Felices Pascuas !!!!

[@JeffandJosPuertoRicanKitchen]

Brenda Fernandez Feliz Navidad y próspero año nuevo!

[@joshlangrine1512]

I forgot to ask how much pastele does this recipe make??

[@JeffandJosPuertoRicanKitchen]

This recipe makes about 12 pasteles (or 6 yuntas) but it obviously depends a little on how big you make yours.

[@icebeargamingrobloxd981]

Please do not tell ppl to taste the dough raw! ***Raw yautia contains calcium oxalate crystals and saponins, which are acrid and can be highly irritating. ... Heat will destroy these irritants, so yautia should always be cooked before eating it.*** must cook it first, pan fry it is ok

[@JeffandJosPuertoRicanKitchen]

Interesting, thanks for pointing out. I've been trying it for a long time and have not had any issues but some people may be more sensitive than others.

[@marthaalduende2826]

Wow wonderful love to see young people making Puerto Rican pasteles so well explained I am an old lady who never learned how to make pasteles but with your explanation I will try it. Thank you guys. I love it and will look for all yours recipes.

[@JeffandJosPuertoRicanKitchen]

Martha Alduende, thank you soo much!

[@gearjam35]

How about rueda de serrucho guisada

[@JeffandJosPuertoRicanKitchen]

Gracias! I remember my grandpa making those a lot in his restaurant. Have to admit not my favorite fish dish.

[@Vigilence]

Hello what food processor are you using here? My knuckles said I need to buy one.

[@gearjam35]

Ketchup or pique{hot sauce}

[@JeffandJosPuertoRicanKitchen]

😀

[@gigigonzalez8569]

Pastels con ketchup siempre

[@JeffandJosPuertoRicanKitchen]

Hahaha! Nice!

[@aurisia24]

Team no ketchup 😁

[@jefferyhabenicht4357]

Yasss!!! 👍👍👍

[@JeffandJosPuertoRicanKitchen]

Noted!

[@zoraidagarcia625]

Auris Suárez-When the pastel is really good, it will reject ketchup.. and I do like ketchup with other things. Just imagine a hot dog without it!

[@rhodoravillano2169]

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.

[@JeffandJosPuertoRicanKitchen]

Hi there! Our recipe makes about 12 generous size pasteles - www.jeffandjopr.com/post/traditional-pasteles-de-masa - you can increase the recipe accordingly.

[@saraortiz3160]

Ketchup all the way!!!!

[@JeffandJosPuertoRicanKitchen]

😎

[@lonioliveira874]

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!

[@JeffandJosPuertoRicanKitchen]

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.

[@licioussecrets]

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

[@emds698]

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.

[@JeffandJosPuertoRicanKitchen]

Thanks!

[@annacastillo1663]

Thank you for sharing this ❤ team ketchup😅 lol

[@maelaniatken3735]

Ketchup, hands down. I also add ketchup on my tamales. :-) I make vegan pasteles with jackfruit and chickpeas for my vegan son.

[@JeffandJosPuertoRicanKitchen]

That’s really cool.

[@whomareyouwith]

Team katchup and piqué ❤

[@idaliacharles7936]

😊😅😮😮😢🎉😂❤❤❤ I

[@livingvibrations1168]

I love the traditional flavor. No ketchup! 😂

[@murielmaldonado4232]

Team no ketchup it will take the flavor of the pasteles.

[@sil1598]

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

[@JeffandJosPuertoRicanKitchen]

Hahaha! Give it a try! We had so much fun and I’m sure you will too.

[@bluejasmin8424]

Sacrilege! Ketchup team here! Feliz Navidad!

[@dipsydoodle7988]

Chick peas OK, raisins and ketchup, no thanks. I'm happy and excited to have this recipe on hand, but after watching this, I think there's still a better chance that I will be finding them to buy somewhere! That's a lot of work!

[@JeffandJosPuertoRicanKitchen]

Haha! I get it!

[@evaserrano5077]

Team ketchup

[@JeffandJosPuertoRicanKitchen]

Merry Christmas!

[@sashij8303]

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?

[@JeffandJosPuertoRicanKitchen]

Hi there! The cookware brand of what we use is MasterClass and we can find it at HomeGoods/Marshalls/TJ Maxx stores.

[@sherinamarie87]

Wow I cannot wait to try beef ! This looks delicious! Why don’t you put pumpkin though??

[@JeffandJosPuertoRicanKitchen]

We didn’t put it but I know a lot of people do and they say it makes it softer.

[@tanyaramos9673]

Yautia lila or Blanca? No one ever specifies😑

[@Shemeher014]

Yesss!!!! Ketchup when eating it alone!! No ketchup con arroz. Especially when its arroz con gandules!!!! 💕

[@JeffandJosPuertoRicanKitchen]

That sounds super delicious!

[@ls-by6ru]

Catsup 😆🖒

[@JeffandJosPuertoRicanKitchen]

Haha! 😂

[@karenm5723]

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.

[@JeffandJosPuertoRicanKitchen]

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.

[@karenm5723]

@@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

[@LatinaNdrums]

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)

[@JeffandJosPuertoRicanKitchen]

Our full recipe is in the video description and also here - www.jeffandjopr.com/post/traditional-pasteles-de-masa

[@QueenGomez1111]

#teamketchup

[@JeffandJosPuertoRicanKitchen]

😊

[@pedrorivera6789]

Ketchup, aceitunas, pimiento morrón y pasas. Peferidos los de yuca. Adelante me gustan mucho sus videos. Son de muy buena calidad!!

[@JeffandJosPuertoRicanKitchen]

Gracias! Echale todo lo que tu quieras a los tuyos! Nos gustan los de yuca mucho tambien! Estamos trabajando en esa receta.

[@ramonawbryant9562]

Delicious! I will make them!!hmm!😢

[@enigma4649]

Don't like ketchup or raisins in my pasteles. My mother used to make it without the banana leaves though. I guess less work. It still seems like a lot of work even with food processor so I''d rather buy them but I can't find them here in NM. Haven't had pasteles in a long time - a damn shame.

[@JeffandJosPuertoRicanKitchen]

I’m sure it would be hard to find in NH. There are places in MA where you could find them.

[@enigma4649]

@@JeffandJosPuertoRicanKitchen I used to live in NH but now I live in NM.

[@QueenGomez1111]

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.✌🏿🕯️💞

[@JeffandJosPuertoRicanKitchen]

Thank you so much!!!! 🤗😊🤗

[@camille9632]

I’m team a little bit of pique (hot sauce)

[@sparkle11231]

Team NO ketchup. Mami put chick peas in the pasteles and made half of the pasteles with pique. (😖). No raisins.

[@JeffandJosPuertoRicanKitchen]

Lol

[@fiordalizaperez7837]

You make it look so effortlessly! I hope mine pasteles are that easy to make. #Teamnoketchup 🙏🙏

[@JeffandJosPuertoRicanKitchen]

Yes! Go for it!!

[@hawnjoe925]

My favorite dish pasteles and gandule rice 🌾with some kachi kachi music Aloha and thanks for sharing 🤙

[@JeffandJosPuertoRicanKitchen]

You’re welcome.

[@1bongocero]

What doe you mean by the first ingredient of the recipe? 4 lbs of vegetable oil? Oil is measured in fluid ounces not pounds. Please clarify...

[@JeffandJosPuertoRicanKitchen]

It is 4 tablespoons of vegetable oil. Full recipe here too: www.jeffandjopr.com/post/traditional-pasteles-de-masa

[@dawnbryant6877]

No ketchup!!!

[@JeffandJosPuertoRicanKitchen]

A purist! I love it!

[@3pearsonboys]

NO ketchup!!!

[@JeffandJosPuertoRicanKitchen]

A purist! I love it!

[@phyllisschapiro7894]

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.

[@JeffandJosPuertoRicanKitchen]

Sounds like a plan!!

[@phyllisschapiro7894]

@@JeffandJosPuertoRicanKitchen DOO WAHH!!!!