Puerto Rican Pasteles made with Tio Jorge® Grated Yuca (Cassava), chicken, and olive.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food.
Filling
INGREDIENTS
- 6 ea. Small chicken thighs
- 2 cups Sofrito
- 1 cup Water or stock
- 1/4 cup Sweet peppers, chopped
- 10-15 ea. Olives, whole or chopped
METHOD
- Sear chicken and cover with with sofrito and stock. Place in sweet peppers and olives.
- Let cool and chop chicken. Place in a bowl and reserve.
Annatto Oil
INGREDIENTS
- 1 tbsp. Annatto
- 8 cloves Garlic
- Oil to cover
METHOD
- Heat and gently fry until color of oil becomes red. Reserve.
Masa (Dough) & Assembly
INGREDIENTS
- Tio Jorge® Grated Yuca (Cassava)
- Braising liquid
- Annatto oil
METHOD
- Place grated yuca in a bowl. Add in a little salt, braising liquid, and annatto oil. Mix and form masa (See video). If the masa is too wet you can sprinkle in a little flour to tighten. If it is too dry you can add more braising liquid.
- Place banana leaves in the microwave to make more pliable. Cut into squares (see video) and place a small portion of the masa and top with filling. Roll and reserve. Boil the pasteles for approx. 45min to an hour.
