How To Make Pasteles de Yuca (Puerto Rican Tamales)
This Puerto Rican pasteles de yuca is a classic Christmas treat that's loaded with tender pork, and wrapped in a flavorful yuca masa dough.
Ingredients
For Achiote Oil:
- 6 tbsp achiote seeds, (annatto)
- 2 cups vegetable oil
For Masa:
- 4 lb yuca, (cassava)
- 1⁄2 cup sofrito
- 1 beef broth cube, (small)
- 2 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- 1⁄4 tsp oregano
- 2 oz water
For Filling:
- 2 lb pork shoulder, boneless
- 4 tbsp sofrito, (2 ounces)
- 1 beef broth cube
- ¼ tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- 1⁄4 tsp oregano
- 1½ cups water
- 2 oz extra virgin olive oil
- 1 cup spanish olives, cut in half
- 2 tbsp capers
- 14½ oz garbanzos, (1 can)
- 1⁄2 cup raisins
- 1 jar pimentos
Instructions
Achiote Oil:
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Heat the vegetable oil, then add the annatto seeds to the oil. Allow the seeds to simmer until the oil reaches a bright red color.
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Strain the seeds from the oil and discard the seeds. Allow the oil to cool and store in a sealed container until ready to use.
Filling:
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Combine all filling ingredients in a pressure cooker. Set to Cook for 30 minutes. Let it come back to pressure naturally without releasing it.
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Uncover and set to Brown/Simmer for 15 minutes. Let cool and store in airtight container in the refrigerator until ready to use.
Masa:
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Cut the yuca into 3 to 4 pieces. The yucca should be milky white.
- Score the skin, slip the knife under the skin and pry it away from the yuca.
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Cut the segments in half and expose a small root that runs down the middle of the yucca. Make a V-shaped cut around the root to remove it.
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Using the shredder blade on a food processor or a manual grater, grate the yuca. Place the grated yucca root into the food processor using the blade, run the food processor until the yucca turns fine and pasty.
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Place the yuca paste in a colander lined with cheesecloth, cover with plastic wrap and place in the refrigerator overnight to drain.
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In a skillet simmer ¼ cup of the achiote oil and ¾ cup of sofrito for 5 minutes. Add ¼ cup of water, a beef broth cube, salt, onion powder, garlic powder and oregano, simmer for an additional 5 minutes.
- Add the seasoning to the grated yucca, mix until combined.
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Drizzle ½ cup of achiote oil into the yucca. Mix until well combined and the yuca has an orange color, set aside until ready to use.
Prep Banana Leaves:
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Remove the ridge from the leaves. Cut the banana leaves into 12x12-inch squares and wash the banana leaves under warm running water.
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Working in batches, microwave the banana leaves for 1½ to 2 minutes.
To Assemble:
- Set up assembly station with yucca mixture, filling, achiote oil, banana leaves, wax paper squares and butchers twine.
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Lay out a square of wax paper and a square of banana leave over it, spread 1 teaspoon of achiote oil on the banana leaf. Scoop ¼ cup of the yucca mixture onto the banana leaf and spread out into a rectangle.
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Place 2 tablespoons of the filling down the center and top with pimentos, as desired. Using the banana leaf, fold the yucca over the filling.
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Bring the leaf ends together. Fold over twice to create a tight seal. Tuck the ends under. Do the same wrap and fold with the wax paper.
- Tie two pasteles together with butchers twine like a present with the folded ends facing each other.
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At this point, boil them right away, or freeze them until ready to use.
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When ready to cook, bring a large pot of water to a boil, drop in the pasteles and boil for 45 minutes for fresh and 1 hour for frozen.
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Using a pair of tongs, pick the pastel out of the water by the string and place on a paper towel. Cut the string and gently unwrap.
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Serve warm, and enjoy!
Nutrition
- Sugar: 5g
- :
- Calcium: 166mg
- Calories: 854kcal
- Carbohydrates: 185g
- Cholesterol: 31mg
- Fat: 10g
- Fiber: 17g
- Iron: 8mg
- Monounsaturated Fat: 5g
- Polyunsaturated Fat: 2g
- Potassium: 1942mg
- Protein: 18g
- Saturated Fat: 2g
- Sodium: 577mg
- Vitamin A: 363IU
- Vitamin C: 48mg
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