Recipes/ Pasteles en hoja

Pasteles en hoja

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Step 1
Marinated Pork: Place pork, garlic, orange juice, lime juice, oregano, salt and pepper in large zip-top plastic bag; massage pork in bag to coat. Seal bag, pressing out excess air; refrigerate at least 30 minutes or up to 2 hours.
Step 2
Sofrito Filling: In blender, purée oil and achiote paste 1 minute or until almost smooth. Makes about 1/2 cup achiote oil.
Step 3
Reserve 1/4 cup achiote oil for masa mixture. In large skillet, heat remaining 1/4 cup achiote oil over medium heat. Add recaito, garbanzo beans, olives, capers and oregano; cook 5 minutes or until starting to brown, stirring occasionally. Stir in pork mixture and 1 cup water, scraping browned bits from bottom of skillet with wooden spoon. Reduce heat to medium-low; cook 1 hour or until pork is very tender, stirring occasionally. Makes about 3 cups.
Step 4
Masa Mixture: In food processor, purée plantains and bananas 2 minutes or until almost smooth, scraping bowl with rubber spatula. Add milk; process until smooth and no longer grainy. Place mixture in large bowl; stir in salt and reserved 1/4 cup achiote oil. Makes about 3 cups.
Step 5
Cut each plantain leaf into a 12-by-10-inch rectangle. Spoon 1/4 cup masa mixture onto center of 1 plantain leaf and spread into a 5 x 6-inch rectangle; top with 1/4 cup pork mixture. Fold bottom and top of leaf over the filling, then fold in sides of leaf to form a packet; tie with kitchen string. Repeat with remaining masa mixture, leaves and pork mixture.
Step 6
In large stockpot fitted with steamer and lid, heat 6 cups water to a simmer. Add packets to steamer; steam 45 minutes or until masa pulls away easily from plantain leaf, refilling water as needed to maintain simmering water. Makes 12 Pasteles en Hoja.

Nutrition Info

Approximate nutritional values per serving (2 Pasteles en Hoja): 536 Calories, 29g Fat, 6g Saturated Fat, 47mg Cholesterol, 1225mg Sodium, 48g Carbohydrates, 4g Fiber, 22g Sugars, 0g Added Sugars, 15g Protein

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