Island Bites: Puerto Rican Pasteles de Yuca

Eating pasteles during the holiday season is a Puerto Rican tradition. Because they are labor intensive, only some people make them. When the holiday season arrives, they make hundreds of these tasty treats to sell. Typically, pasteles are sold by the dozen.

A pastel is similar to a tamal, but the dough is mainly made with green bananas and yautia instead of corn. It is filled with pork, wrapped in a banana leaf, and boiled.

Although not as popular as a traditional pastel, pasteles de yuca are also a cherished dish during the holidays in Puerto Rico. The dough is made with yuca or cassava. Even though some people make pork-filled pasteles de yuca, they are commonly made with chicken filling.

• 1 pound boneless chicken thighs, cubed
• 2 tbs sofrito
  
• 6-8 pimento olives, sliced
• 1 roasted bell pepper, diced
• 1 small box raisins
• 2 tbs annatto oil
• 2 oz tomato puree (or 1 tbs tomato paste plus 2 tbs water)
• 1 tsp dried oregano
• 1 dried bay leaf
• 1/2 tsp ground cumin
• 4 oz canned garbanzo beans (chickpeas), rinsed
• 1/4 cup water
• salt & pepper

Add annatto seeds to cold oil. Turn heat on and let it simmer for 3 to 4 minutes. Remove the seed and reserve the oil.

1. Remove excess liquid from the grated cassava.
2. Add the rest of the ingredients. Mix until well combined.
3. Adjust salt if necessary.

You'll need:

• yuca dough
• chicken filling
• pieces of parchment papper
• banana leaf squares
• 40-inch pieces kitchen twine
• annatto oil
• a brush

1. Heat the banana leaf pieces to make them pliable.
2. Lay a piece of parchment paper on a work surface. Place a piece of banana leaf in the center.
3. Brush the leaf with annatto oil. Add a scoop of dough.
4. Slightly flatten and spread the dough. Place a spoon full of filling along the center of the dough.
5. Fold the parchment paper in half. Then, fold the edges to form a horizontal seam. Now, fold each end of the parchment paper.
6. Tie the pastel with a piece of kitchen twine.

• Boil pasteles in salted water for 45 minutes.
• You can freeze raw pasteles. They will last up to 6 months in the freezer.
• To cook frozen pasteles, boil in salted water for about an hour.