Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from Puerto Rico.

TIA for any leads.

Pierre

Pierre wrote:
>
> Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from Puerto Rico.
>
> TIA for any leads.
>
> Pierre



Go to Google* and look for "pasteles" and you will get
quite a few recipes for all different types of Puerto Rican
pasteles.

If you look for "pastele" you get Polish and Russian and
other Eastern European recipes.

(* http://www.google.com, then click on advanced search
and enter pasteles in the blank)

gloria p

Pierre wrote:
>
> Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from Puerto Rico.
>
> TIA for any leads.
>
> Pierre



Go to Google* and look for "pasteles" and you will get
quite a few recipes for all different types of Puerto Rican
pasteles.

If you look for "pastele" you get Polish and Russian and
other Eastern European recipes.

(* http://www.google.com, then click on advanced search
and enter pasteles in the blank)

gloria p

Pierre wrote:
>
> Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from Puerto Rico.
>
> TIA for any leads.
>
> Pierre



Go to Google* and look for "pasteles" and you will get
quite a few recipes for all different types of Puerto Rican
pasteles.

If you look for "pastele" you get Polish and Russian and
other Eastern European recipes.

(* http://www.google.com, then click on advanced search
and enter pasteles in the blank)

gloria p

Pierre wrote:
>
> Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from Puerto Rico.
>
> TIA for any leads.
>
> Pierre

Try this: http://www.geocities.com/Heartland/5217/pasteles.htm

Arri London > wrote in message >...
> Pierre wrote:
> >
> > Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from Puerto Rico.
> >
> > TIA for any leads.
> >
> > Pierre
>
> Try this: http://www.geocities.com/Heartland/5217/pasteles.htm

Too Cool! Thank you all!

Pierre

Arri London > wrote in message >...
> Pierre wrote:
> >
> > Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from Puerto Rico.
> >
> > TIA for any leads.
> >
> > Pierre
>
> Try this: http://www.geocities.com/Heartland/5217/pasteles.htm

Too Cool! Thank you all!

Pierre

"Pierre" > wrote in message
om...
> Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from
Puerto Rico.
>
> TIA for any leads.
>
> Pierre

Pierre...

Pasteles have no corn in them at all... they are made with a variety of
ground veggies including taro root, squash, potatoes, green bananas, and
green plantains... not sweet at all either, they are a savory dish... the
"masa" made with the ground veggies is seasoned with the broth from a pork
roast that is diced and stewed with delicious spices which will be used as
the filling... some achiote oil is added to give the masa color plus a cup
of milk, and it's left for about a half an hour to set... then reseason if
needed...

In the meantime, banana leaves are washed off, softened and cut to size by
running them over a hot burner... string is measured and cut long enough to
wrap the pasteles in bundles of 2... a strong paper that is used for the
outer wrapping sits center stage right in front of the person who will be
preparing the pasteles... additional ingredients to be added to the filling
are arranged in dishes - pimento stuffed olives, cooked garbanzo beans,
achiote oil, strips of pimento, the stewed pork, and some cooks add a raisin
(not me!!!)... all of this is arranged on the table within reach...

Then the ritual begins and the pastel is prepared as follows...

Paper

Piece of banana leaf half the size of the paper

Shmoosh a tablespoon of achiote oil over the center area of the leaf A
cooking spoonful of masa in the center of the leaf and spread just a little
bit A generous serving of the meat along the center of the masa A couple of
garbanzos A couple of olives A strip of pimento The dreaded raisin if you
like that

Then you fold it over and fold the excess paper toward you until you reach
the pastel, make a small fold on either side, smoosh the contents on one
side toward the leaf and fold it over, do the same on the other... when you
do 2 you stack them with the seams facing each other... boil for 45 minutes
in salted water and enjoy!!!! The rest you put in the freezer and they last
quite a while...

We usually make over 100 at a time because it's so labor intensive...

I can give you amounts in another e-mail plus the ingredients for the stewed
pork... I'm going to cook some pasteles now... made them last Christmas and
they're stii fantastic...

Mmmmmmmmmmmmmmmmmm

Sandra

PS... Maybe you're thinking of pastelon de amarillo which is made with ripe
plantains... it's a savory casserole with layers of picadillo flavored
ground beef, eggs, cheese, and green beans... a delicious balance of the
sweet plantains with the savory meat and other ingredients..

Foxy Lady wrote:
> "Pierre" > wrote in message
> om...
>
>>Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from
>
> Puerto Rico.
>
>>TIA for any leads.
>>
>>Pierre
>
>
> Pierre...
>
> Pasteles have no corn in them at all... they are made with a variety of
> ground veggies including taro root, squash, potatoes, green bananas, and
> green plantains... not sweet at all either, they are a savory dish... the
> "masa" made with the ground veggies is seasoned with the broth from a pork
> roast that is diced and stewed with delicious spices which will be used as
> the filling... some achiote oil is added to give the masa color plus a cup
> of milk, and it's left for about a half an hour to set... then reseason if
> needed...
>
> In the meantime, banana leaves are washed off, softened and cut to size by
> running them over a hot burner... string is measured and cut long enough to
> wrap the pasteles in bundles of 2... a strong paper that is used for the
> outer wrapping sits center stage right in front of the person who will be
> preparing the pasteles... additional ingredients to be added to the filling
> are arranged in dishes - pimento stuffed olives, cooked garbanzo beans,
> achiote oil, strips of pimento, the stewed pork, and some cooks add a raisin
> (not me!!!)... all of this is arranged on the table within reach...
>
> Then the ritual begins and the pastel is prepared as follows...
>
> Paper
>
> Piece of banana leaf half the size of the paper
>
> Shmoosh a tablespoon of achiote oil over the center area of the leaf A
> cooking spoonful of masa in the center of the leaf and spread just a little
> bit A generous serving of the meat along the center of the masa A couple of
> garbanzos A couple of olives A strip of pimento The dreaded raisin if you
> like that
>
> Then you fold it over and fold the excess paper toward you until you reach
> the pastel, make a small fold on either side, smoosh the contents on one
> side toward the leaf and fold it over, do the same on the other... when you
> do 2 you stack them with the seams facing each other... boil for 45 minutes
> in salted water and enjoy!!!! The rest you put in the freezer and they last
> quite a while...
>
> We usually make over 100 at a time because it's so labor intensive...
>
> I can give you amounts in another e-mail plus the ingredients for the stewed
> pork... I'm going to cook some pasteles now... made them last Christmas and
> they're stii fantastic...
>
> Mmmmmmmmmmmmmmmmmm
>
> Sandra
>
> PS... Maybe you're thinking of pastelon de amarillo which is made with ripe
> plantains... it's a savory casserole with layers of picadillo flavored
> ground beef, eggs, cheese, and green beans... a delicious balance of the
> sweet plantains with the savory meat and other ingredients..
>
>
>
>
>

I love Pastel En Hoja; but only if it's homemade. That stuff that Goya
and others make and sell frozen can be used for hockey pucks; IMO.

Luckily, I have a fellow resident from the area (she's from PR,) who
makes and gives us a bunch. That's all me and my wife eat for the next 3
days for lunch : )

She cooks the some of the batch (freezes the rest,) and we just heat up
the cooked ones using the MW. Some nice hot pepper sauce (I love
Tabasco's Habanero sauce.) IMO, hot pepper sauce was made for two food
items: falafel and pastel en hoja ; )

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Foxy Lady wrote:
> "Pierre" > wrote in message
> om...
>
>>Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from
>
> Puerto Rico.
>
>>TIA for any leads.
>>
>>Pierre
>
>
> Pierre...
>
> Pasteles have no corn in them at all... they are made with a variety of
> ground veggies including taro root, squash, potatoes, green bananas, and
> green plantains... not sweet at all either, they are a savory dish... the
> "masa" made with the ground veggies is seasoned with the broth from a pork
> roast that is diced and stewed with delicious spices which will be used as
> the filling... some achiote oil is added to give the masa color plus a cup
> of milk, and it's left for about a half an hour to set... then reseason if
> needed...
>
> In the meantime, banana leaves are washed off, softened and cut to size by
> running them over a hot burner... string is measured and cut long enough to
> wrap the pasteles in bundles of 2... a strong paper that is used for the
> outer wrapping sits center stage right in front of the person who will be
> preparing the pasteles... additional ingredients to be added to the filling
> are arranged in dishes - pimento stuffed olives, cooked garbanzo beans,
> achiote oil, strips of pimento, the stewed pork, and some cooks add a raisin
> (not me!!!)... all of this is arranged on the table within reach...
>
> Then the ritual begins and the pastel is prepared as follows...
>
> Paper
>
> Piece of banana leaf half the size of the paper
>
> Shmoosh a tablespoon of achiote oil over the center area of the leaf A
> cooking spoonful of masa in the center of the leaf and spread just a little
> bit A generous serving of the meat along the center of the masa A couple of
> garbanzos A couple of olives A strip of pimento The dreaded raisin if you
> like that
>
> Then you fold it over and fold the excess paper toward you until you reach
> the pastel, make a small fold on either side, smoosh the contents on one
> side toward the leaf and fold it over, do the same on the other... when you
> do 2 you stack them with the seams facing each other... boil for 45 minutes
> in salted water and enjoy!!!! The rest you put in the freezer and they last
> quite a while...
>
> We usually make over 100 at a time because it's so labor intensive...
>
> I can give you amounts in another e-mail plus the ingredients for the stewed
> pork... I'm going to cook some pasteles now... made them last Christmas and
> they're stii fantastic...
>
> Mmmmmmmmmmmmmmmmmm
>
> Sandra
>
> PS... Maybe you're thinking of pastelon de amarillo which is made with ripe
> plantains... it's a savory casserole with layers of picadillo flavored
> ground beef, eggs, cheese, and green beans... a delicious balance of the
> sweet plantains with the savory meat and other ingredients..
>
>
>
>
>

I love Pastel En Hoja; but only if it's homemade. That stuff that Goya
and others make and sell frozen can be used for hockey pucks; IMO.

Luckily, I have a fellow resident from the area (she's from PR,) who
makes and gives us a bunch. That's all me and my wife eat for the next 3
days for lunch : )

She cooks the some of the batch (freezes the rest,) and we just heat up
the cooked ones using the MW. Some nice hot pepper sauce (I love
Tabasco's Habanero sauce.) IMO, hot pepper sauce was made for two food
items: falafel and pastel en hoja ; )

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Foxy Lady wrote:
>
> "Pierre" > wrote in message
> om...
> > Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from
> Puerto Rico.
> >
> > TIA for any leads.
> >
> > Pierre
>
> Pierre...
>
> Pasteles have no corn in them at all...


Isn't masa a type of cornmeal??

gloria p

Foxy Lady wrote:
>
> "Pierre" > wrote in message
> om...
> > Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from
> Puerto Rico.
> >
> > TIA for any leads.
> >
> > Pierre
>
> Pierre...
>
> Pasteles have no corn in them at all...


Isn't masa a type of cornmeal??

gloria p

Foxy Lady wrote:
>
> "Pierre" > wrote in message
> om...
> > Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from
> Puerto Rico.
> >
> > TIA for any leads.
> >
> > Pierre
>
> Pierre...
>
> Pasteles have no corn in them at all...


Isn't masa a type of cornmeal??

gloria p

"Puester" > wrote in message
...
> Foxy Lady wrote:
> >
> > "Pierre" > wrote in message
> > om...
> > > Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from
> > Puerto Rico.
> > >
> > > TIA for any leads.
> > >
> > > Pierre
> >
> > Pierre...
> >
> > Pasteles have no corn in them at all...
>
>
> Isn't masa a type of cornmeal??
>
> gloria p

masa = mass = mass of ground veggies <smile>

masaharina is a type of cornmeal mix

masa is just masa, a term used to define the mix used as the base for
tamales, hayacas, pasteles, etc...

Sandra

"Puester" > wrote in message
...
> Foxy Lady wrote:
> >
> > "Pierre" > wrote in message
> > om...
> > > Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from
> > Puerto Rico.
> > >
> > > TIA for any leads.
> > >
> > > Pierre
> >
> > Pierre...
> >
> > Pasteles have no corn in them at all...
>
>
> Isn't masa a type of cornmeal??
>
> gloria p

masa = mass = mass of ground veggies <smile>

masaharina is a type of cornmeal mix

masa is just masa, a term used to define the mix used as the base for
tamales, hayacas, pasteles, etc...

Sandra

"Puester" > wrote in message
...
> Foxy Lady wrote:
> >
> > "Pierre" > wrote in message
> > om...
> > > Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from
> > Puerto Rico.
> > >
> > > TIA for any leads.
> > >
> > > Pierre
> >
> > Pierre...
> >
> > Pasteles have no corn in them at all...
>
>
> Isn't masa a type of cornmeal??
>
> gloria p

masa = mass = mass of ground veggies <smile>

masaharina is a type of cornmeal mix

masa is just masa, a term used to define the mix used as the base for
tamales, hayacas, pasteles, etc...

Sandra

On Sunday, August 15, 2004 at 7:25:00 PM UTC-4, Foxy Lady wrote:
> "Puester" > wrote in message
> ...
> > Foxy Lady wrote:
> > >
> > > "Pierre" > wrote in message
> > > ...
> > > > Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from
> > > Puerto Rico.
> > > >
> > > > TIA for any leads.
> > > >
> > > > Pierre
> > >
> > > Pierre...
> > >
> > > Pasteles have no corn in them at all...
> >
> >
> > Isn't masa a type of cornmeal??
> >
> > gloria p
> masa = mass = mass of ground veggies <smile>
> masaharina is a type of cornmeal mix
> masa is just masa, a term used to define the mix used as the base for
> tamales, hayacas, pasteles, etc...
> Sandra

Are pastele like a pasty?

On Tuesday, May 4, 2021 at 1:18:58 PM UTC-10, bruce bowser wrote:
> On Sunday, August 15, 2004 at 7:25:00 PM UTC-4, Foxy Lady wrote:
> > "Puester" > wrote in message
> > ...
> > > Foxy Lady wrote:
> > > >
> > > > "Pierre" > wrote in message
> > > > ...
> > > > > Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from
> > > > Puerto Rico.
> > > > >
> > > > > TIA for any leads.
> > > > >
> > > > > Pierre
> > > >
> > > > Pierre...
> > > >
> > > > Pasteles have no corn in them at all...
> > >
> > >
> > > Isn't masa a type of cornmeal??
> > >
> > > gloria p
> > masa = mass = mass of ground veggies <smile>
> > masaharina is a type of cornmeal mix
> > masa is just masa, a term used to define the mix used as the base for
> > tamales, hayacas, pasteles, etc...
> > Sandra
> Are pastele like a pasty?

A pastele is a Puerto Rican tamale. It uses a masa made from plantains. In Hawaii, they're made from green bananas instead of plantains. If you like tamales, you'll like pasteles. Pasteles are sold on roadsides out of the back of cars in Hawaii. I've never made pasteles - I just eat them.

On Tuesday, May 4, 2021 at 11:25:29 PM UTC-4, dsi1 wrote:
> On Tuesday, May 4, 2021 at 1:18:58 PM UTC-10, bruce bowser wrote:
> > On Sunday, August 15, 2004 at 7:25:00 PM UTC-4, Foxy Lady wrote:
> > > "Puester" > wrote in message
> > > ...
> > > > Foxy Lady wrote:
> > > > >
> > > > > "Pierre" > wrote in message
> > > > > ...
> > > > > > Made with banana's, corn. . .kind of like a tamale. Sweet. Hails from
> > > > > Puerto Rico.
> > > > > >
> > > > > > TIA for any leads.
> > > > > >
> > > > > > Pierre
> > > > >
> > > > > Pierre...
> > > > >
> > > > > Pasteles have no corn in them at all...
> > > >
> > > > Isn't masa a type of cornmeal??
> > > >
> > > > gloria p
> > > masa = mass = mass of ground veggies <smile>
> > > masaharina is a type of cornmeal mix
> > > masa is just masa, a term used to define the mix used as the base for
> > > tamales, hayacas, pasteles, etc...
> > > Sandra
> > Are pastele like a pasty?
> A pastele is a Puerto Rican tamale. It uses a masa made from plantains. In Hawaii, they're made from green bananas instead of plantains. If you like tamales, you'll like pasteles. Pasteles are sold on roadsides out of the back of cars in Hawaii. I've never made pasteles

So much is in a name. Pastel.