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Pasteles de Hoja with Stewed Chicken filling

Pasteles de Hoja with Stewed Chicken filling


The Latin Caribbean version of tamales. Instead of corn, we use root vegetables as the base (masa).

Serve: 2 dozens

Pasteles de Hoja with Stewed Chicken filling

INGREDIENTS

Filling:

  • 3 tbsps. annatto (achiote) oil*
  • 2 lbs. boneless/skinless chicken thighs
  • 1 ½ tsp Pisqueya Sazón
  • 2 tsps. Pisqueya Adobo
  • 1 lime
  • ¼ cup sofrito
  • 1 medium yellow onion, chopped
  • 5 large garlic cloves, shredded
  • 1 cup bell peppers (any color), chopped
  • ½ cup tomato sauce
  • 2 tbsps. tomato paste
  • 1/3 cup Manzanilla olives, optional
  • 3 tbsps. roasted peppers, chopped
  • 1 cup chicken broth
  • 1 tbsp. red wine vinegar
  • 3 bay leaves
  • 3 culantro/recao leaves (or cilantro), chopped
  • Sea salt and black pepper, to taste

Masa:

  • About a 2/3 cup annatto (achiote) oil*
  • 2 lbs. yautía (or malanga), peeled
  • 1.5 lb. yuca, peeled
  • 1 lb. unripe bananas
  • 1 lb. pumpkin, peeled
  • 1 tsp Pisqueya Sazón
  • 1 tsp Pisqueya Adobo
  • 1 cup chicken or vegetable broth (you can also use the liquid from the chicken stew)
  • 24- 12”x12” parchment paper sheets
  • Banana leaves, washed, pat dried and cut into 24 - 8”x8” squares
  • 12- 45” long of kitchen twine strings
  • Sea salt and black pepper, to taste
  • 5 culantro/recao leaves, chopped
*You can also use ground annatto and dissolve it in olive oil.

METHOD

For the filling:

1) Start with the filling by pat drying and seasoning the chicken with the Adobo and the NEW Sazón from Pisqueya.
2) Heat a large pan between medium and medium-high heat and drizzle 1 ½ tbsp of annatto oil. Pre-cook the chicken on both sides, about 5 to 7 minutes.
3) Remove the chicken from the pan, place it on a plate and squeeze the lime on top. Set the plate aside.
4) Lower the heat to medium, add 1 ½ tbsp of annatto oil and sauté the onion, bell pepper and garlic until onion looks translucent.
5) Add sofrito and continue stirring for 3 more minutes.
6) Add the tomato sauce, paste and vinegar, mix to combine.
7) Pour in the chicken broth, add the olives, roasted peppers and bay leaves and bring to a boil for about 10 minutes.
8) Partially cover the pan and simmer for 20 minutes or until liquid reduces and creates a thicker sauce.
9) Turn off the stove and shred the chicken thighs by using two forks.
10) Taste and season with salt and black pepper to your liking.
11) Sprinkle the chopped cilantro/recao or cilantro on top and mix to combine.

For the masa:

1) If using a box grater, grate the peeled yuca, yautía/malanga, unripe banana and pumpkin using the small stars of your grater.
2) If using a food processor, cut everything into small chunks- the smaller, the better- and start by pulsing until you get a rice-like texture.
3) Add annatto oil until desired color and pour in the broth until you create a smooth and spreadable consistency.
4) Season the masa with Pisqueya Sazón and Adobo, and salt and black pepper, to taste.
5) Sprinkle the chopped culantro/recao or cilantro and mix to combine.

Assembling:

1) Place an 8x8-inch of banana leave on top a 12x12-inch sheet of parchment paper.
2) Brush the banana leaf with some of the annatto oil. Add ½ cup of masa on top of the leaf and spread as shown on the video. Add ¼ cup of the shredded chicken. Fold the banana leaf in half, then the parchment paper.
3) Fold about 1-inch of the long end, and then fold again to create a rectangle.
4) Turn the pastel around and fold each end of the rectangle to secure it. Repeat the process.
5) Place two wrapped pasteles together with their fold ends facing each other and wrap them together using a kitchen twine. Make sure they are nicely tight by wrapping the short and long sides.
6) Cook or freeze your wrapped pasteles

How to cook your pasteles:

1) Once all of your pasteles are wrapped, add the pasteles to boiling water. Reduce the heat to medium, cover and cook for 45 minutes.
2) If cooking frozen pasteles, same process but boil for 1 hour.
3) You can also use your Instant Pot!! Just add about 1 cup of water, place the rack, and then add two or three wrapped pasteles on top of it. Pressure cook on high for 30 minutes. Once they are ready, release the pressure.
4) These pasteles are great topped with Pisqueya Smoky Hot sauce!

¡Buen provecho!



Pasteles de Hoja with Stewed Chicken filling

Pasteles de Hoja with Stewed Chicken filling

The Latin Caribbean version of tamales. Instead of corn, we use root vegetables as the base (masa).

Serve: 2 dozens

INGREDIENTS

Filling:

  • 3 tbsps. annatto (achiote) oil*
  • 2 lbs. boneless/skinless chicken thighs
  • 1 ½ tsp Pisqueya Sazón
  • 2 tsps. Pisqueya Adobo
  • 1 lime
  • ¼ cup sofrito
  • 1 medium yellow onion, chopped
  • 5 large garlic cloves, shredded
  • 1 cup bell peppers (any color), chopped
  • ½ cup tomato sauce
  • 2 tbsps. tomato paste
  • 1/3 cup Manzanilla olives, optional
  • 3 tbsps. roasted peppers, chopped
  • 1 cup chicken broth
  • 1 tbsp. red wine vinegar
  • 3 bay leaves
  • 3 culantro/recao leaves (or cilantro), chopped
  • Sea salt and black pepper, to taste

Masa:

  • About a 2/3 cup annatto (achiote) oil*
  • 2 lbs. yautía (or malanga), peeled
  • 1.5 lb. yuca, peeled
  • 1 lb. unripe bananas
  • 1 lb. pumpkin, peeled
  • 1 tsp Pisqueya Sazón
  • 1 tsp Pisqueya Adobo
  • 1 cup chicken or vegetable broth (you can also use the liquid from the chicken stew)
  • 24- 12”x12” parchment paper sheets
  • Banana leaves, washed, pat dried and cut into 24 - 8”x8” squares
  • 12- 45” long of kitchen twine strings
  • Sea salt and black pepper, to taste
  • 5 culantro/recao leaves, chopped
*You can also use ground annatto and dissolve it in olive oil.

METHOD

For the filling:

1) Start with the filling by pat drying and seasoning the chicken with the Adobo and the NEW Sazón from Pisqueya.
2) Heat a large pan between medium and medium-high heat and drizzle 1 ½ tbsp of annatto oil. Pre-cook the chicken on both sides, about 5 to 7 minutes.
3) Remove the chicken from the pan, place it on a plate and squeeze the lime on top. Set the plate aside.
4) Lower the heat to medium, add 1 ½ tbsp of annatto oil and sauté the onion, bell pepper and garlic until onion looks translucent.
5) Add sofrito and continue stirring for 3 more minutes.
6) Add the tomato sauce, paste and vinegar, mix to combine.
7) Pour in the chicken broth, add the olives, roasted peppers and bay leaves and bring to a boil for about 10 minutes.
8) Partially cover the pan and simmer for 20 minutes or until liquid reduces and creates a thicker sauce.
9) Turn off the stove and shred the chicken thighs by using two forks.
10) Taste and season with salt and black pepper to your liking.
11) Sprinkle the chopped cilantro/recao or cilantro on top and mix to combine.

For the masa:

1) If using a box grater, grate the peeled yuca, yautía/malanga, unripe banana and pumpkin using the small stars of your grater.
2) If using a food processor, cut everything into small chunks- the smaller, the better- and start by pulsing until you get a rice-like texture.
3) Add annatto oil until desired color and pour in the broth until you create a smooth and spreadable consistency.
4) Season the masa with Pisqueya Sazón and Adobo, and salt and black pepper, to taste.
5) Sprinkle the chopped culantro/recao or cilantro and mix to combine.

Assembling:

1) Place an 8x8-inch of banana leave on top a 12x12-inch sheet of parchment paper.
2) Brush the banana leaf with some of the annatto oil. Add ½ cup of masa on top of the leaf and spread as shown on the video. Add ¼ cup of the shredded chicken. Fold the banana leaf in half, then the parchment paper.
3) Fold about 1-inch of the long end, and then fold again to create a rectangle.
4) Turn the pastel around and fold each end of the rectangle to secure it. Repeat the process.
5) Place two wrapped pasteles together with their fold ends facing each other and wrap them together using a kitchen twine. Make sure they are nicely tight by wrapping the short and long sides.
6) Cook or freeze your wrapped pasteles

How to cook your pasteles:

1) Once all of your pasteles are wrapped, add the pasteles to boiling water. Reduce the heat to medium, cover and cook for 45 minutes.
2) If cooking frozen pasteles, same process but boil for 1 hour.
3) You can also use your Instant Pot!! Just add about 1 cup of water, place the rack, and then add two or three wrapped pasteles on top of it. Pressure cook on high for 30 minutes. Once they are ready, release the pressure.
4) These pasteles are great topped with Pisqueya Smoky Hot sauce!

¡Buen provecho!

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