Pastelles - 2 Methods - Easy and Traditional

Steps

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1. 1
   Cook the ground meat in a pan until it is no longer pink.
   ▶ ≈0:21
2. 2
   Roughly chop the Caribbean green seasoning, hot pepper, pimiento pepper, olives, and raisins. A food processor saves time.
   ▶ ≈0:28
3. 3
   Season the mixture with salt, black pepper, all-purpose adobo, oregano, and ketchup. Taste and adjust by adding more olives, capers, and raisins to enhance the umami.
   ▶ ≈0:41
4. 4
   Store the prepared filling in a glass bowl in the refrigerator until ready to use. Prepare this a day or two ahead if possible.
   ▶ ≈0:49
5. 5
   Mix corn flour, salt, sugar, butter, and water to form a spreadable paste consistency, not a dough.
   ▶ ≈0:56
6. 6
   Rinse and wipe banana leaves clean, then brush with oil. Place about 1/3 cup of filling along the center of each leaf and spread it with an oiled spoon or fingers.
   ▶ ≈1:12
7. 7
   Fold the banana leaf to the right, then to the left, and wrap it completely around the filling. Secure with foil or cooking twine.
   ▶ ≈1:27
8. 8
   Place the wrapped pastelles in a large pot and steam for 45 minutes to 1 hour.
   ▶ ≈1:41
9. 9
   Open the wrapping, savor the aroma, and admire the soft and fluffy corn exterior before tasting.
   ▶ ≈1:50