Pasteles

Name: Pasteles
Cuisine: puerto rican
Ingredients: 1½ tablespoons capers; 24 olives, stuffed with pimientos, finely chopped; 6 tablespoons Achiote Coloring (see Glossary); 1 can (1 pound) garbanzos (Chick-Peas), liquid included; 1 can (1 pound) garbanzos (Chick-Peas), liquid included; 24 olives, stuffed with pimientos, finely chopped; 1 cup water; 1 pound lean cured ham; 1 green pepper, seeded; 1 onion, peeled; 1½ cups seeded raisins; 2 large cloves garlic, peeled; 2 tablespoons whole dried orégano; 4 fresh culantro leaves; 1 tablespoon salt; 2 pounds lean pork meat, without bone; 6 tablespoons jugo de naranja agria (sour orange juice) (see Glossary); 6 tablespoons jugo de naranja agria (sour orange juice) (see Glossary); 4 sweet chili peppers, seeded

Preparation info

Makes
36

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A—Filling

2 pounds lean pork meat, without bone
6 tablespoons jugo de naranja agria (sour orange juice) (see

Americas
Side dish
Starter
Gluten-free
Low fat
Caribbean
Puerto Rico

Method

Wash and dry pork meat rapidly and cut into very small cubes. Mix meat cubes with the sour orange juice.
Add ingredients included in B to meat.
Add ingredients included in C and the seeded raisins. Mix together well.
In a saucepan, bring to a boil ingredients included in E. Drain the liquid over the meat mixture. Remove