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Puerto Rican Pasteles

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

  1. Sear chicken and cover with with sofrito and stock. Place in sweet peppers and olives.
  2. Let cool and chop chicken. Place in a bowl and reserve.

Annatto Oil

INGREDIENTS

  • 1 tbsp. Annatto
  • 8 cloves Garlic
  • Oil to cover

METHOD

  1. 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

  1. 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.
  2. 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.