Puerto Rican Pasteles (Pasteles Puertorriqueños)

Ingredients for Puerto Rican Pasteles (Pasteles Puertorriqueños)

• 6 large tomatoes (about 1.4kg ), coarsely chopped

• 1 medium green pepper (about 170g ), cored, seeded, deveined, and coarsely chopped

• 1 medium yellow onion (about 230g ), coarsely chopped

• 8 garlic cloves, peeled

• 20 Caribbean sweet peppers (ajíes dulces), seeded and cut in half

• 1/2 cup tomato sauce

• 1/4 cup coarsely chopped coriander

• 2 broad-leaf culantro leaves

• 1 1/2 tablespoons cider vinegar

• 1 teaspoon dried oregano

• 60ml achiote-infused extra-virgin olive oil

• 230g slab bacon, rind removed, cut into 1/4-inch dice

• 675g boneless pork shoulder or butt, cut into 1/2-inch dice

• 60ml chicken broth

• 80ml whole milk

• 675g malanga, peeled and cut into 1-inch cubes

• 675g green bananas, peeled and thickly sliced

• 1/2 green plantain, peeled (see Cooks' notes) and thickly sliced

• 230g calabaza (West Indian pumpkin) or Hubbard or kabocha squash, peeled, seeded, and cut into 1-inch cubes

• 60ml achiote-infused extra-virgin olive oil

• 1/2 to 1 teaspoon salt, or to taste

• Twenty-five 12-inch plantain leaf squares (4 to 5 packages

• see Cooks' notes for how to prepare)

• 60ml achiote-infused extra-virgin olive oil

• Twenty-five 42-inch pieces of kitchen twine

• 80ml dark raisins

• One 425g can chickpeas, drained and rinsed, or 300g cooked chickpeas

• 2 medium red peppers (about 170g ), roasted (see Cooks' notes), peeled, cored, seeded, and cut into 1/4-inch-wide strips

• 50 pimiento-stuffed olives, cut in half

Place all the ingredients in a blender or food processor and puree. Set aside. DO AHEAD: You can make the seasoning base (recado) the day before.

Heat the oil in a 12-inch skillet over medium heat. Add the bacon and brown for 2 to 3 minutes. Add the pork and cook, stirring, until it begins to release its fat, about 15 minutes.

Stir in the recado, reduce the heat to low, and cook, covered, for about 50 minutes, or until the pork is tender when pierced with the tip of a sharp knife. Add some chicken broth if the sauce thickens too much during cooking. When the meat is done, transfer it to a plate with a slotted spoon. Set the sauce aside. DO AHEAD: You can make the sofrito the day before.

Working in 2 or 3 batches, puree the milk, malanga, green bananas, green plantain, and calabaza in a blender or food processor and pour into a large bowl. Add the oil and salt and mix well to colour the masa evenly. Stir in the reserved sauce. Taste for seasoning and set aside.

Place one plantain leaf square on a work surface with the veins perpendicular to you. Brush generously with achiote oil. Place 3 heaping tablespoons of masa in the centre of the leaf and spread into a 6-inch square, leaving a 3-inch margin on all sides. Place 3 tablespoons of the diced pork on top, forming a rectangle. Garnish with 4 raisins, 4 chickpeas, a strip of red pepper, and 4 olive halves. Tie the tamal following the instructions for the pastel wrap (see Cooks' notes). Repeat with the remaining wrappers and ingredients. DO AHEAD: You can prepare the plantain leaves the day before.

Using two steamers (or working in batches), steam for about 1 hour (see Cooks' notes).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.