(Puerto Rican Rice Pasteles stuffed with meat )

pork

🥗Healthier: chicken breast

💰Cheaper: ground turkey

Chicken breast is leaner and lower in fat.

green bananas

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini can provide a similar texture.

yuca

🥗Healthier: cauliflower

💰Cheaper: frozen yuca

Cauliflower is lower in carbs.

banana leaves

💰Cheaper: aluminum foil

Aluminum foil can be used for wrapping.

Measure 2 cups of long grain rice and place it in a bowl.

Optionally wash the rice and drain it if desired.

Measure 2 cups of hot pork stew juice and strain it to remove any solid pieces.

Add 1/2 cup of water to the pork stew juice, making a total of 2 1/2 cups of liquid.

Stir the rice with the liquid and let it sit for 1-2 hours.

Peel the green plantain and shred it using a hand grater or food processor.

After an hour, mix the shredded plantain into the rice mixture.

Prepare the assembly area with the pork, rice mixture, achote oil, and pastel paper.

Take a piece of pastel paper and coat it with 1 tablespoon of achote oil.

Add a tablespoon of the rice mixture, followed by some of the meat, then another tablespoon of rice on top.

Fold the pastel paper to cover the filling completely.

Tie the pasteles with string, ensuring they are secure but not too tight to allow for rice expansion.

Boil water in a large pot and add the wrapped pasteles.

Cook the pasteles for approximately 45 minutes to 1 hour, adding salt to the boiling water.

After cooking, carefully remove the pasteles from the pot, being cautious of steam.

Unwrap the pasteles and serve warm, optionally with hot sauce or ketchup.

Cooking Techniques

Equipment Needed

Spice Level: