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Hector Rodriguez

How to Make Pasteles

By November 16, 2008

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pasteles

 

Photo Hector Rodriguez . Licensed to About.com

 

One of my fondest memories of growing up in Puerto Rico is the tradition of making and serving pasteles for Thanksgiving and Christmas. The difficult part is assembling and wrapping the pasteles. It's hard work, but well worth the effort. Get together a bunch of family or friends and make a day of it. Don't forget to make enough for everyone to take home.

 

Comments

January 6, 2009 at 9:15 pm
(1) matthew says:

why did you say how it was instead of telling how to make it

January 7, 2009 at 6:57 pm
(2) latinfood says:

Matthew, I’m not sure what you are referring to. If you click on the “pasteles” link in the post, you will find the recipe and if you click on the ” assembling and wrapping the pasteles” link, you will see a step-by-step pictorial on how to wrap them properly.

January 9, 2010 at 6:58 pm
(3) lisa says:

when u say green banana do u mean guineo or platanos verde. pls explain i want to make some but my mom confuse me by tellin me is guineo verde.

January 10, 2010 at 11:21 am
(4) latinfood says:

Hi Lisa. Green bananas are guineos verdes. Don’t use platanos (plantains) in this recipe.
Hector Rodriguez, Latin Caribbean Food Guide

November 10, 2010 at 10:56 am
(5) Michelle says:

This is my 1st time making pasteles & your step by step process for wrapping them is great! Thank You :)

March 28, 2011 at 4:15 pm
(6) brenda says:

one of my favorite ingredients in pasteles are olives. I do not see it listed in your recipe however I can see them clearly in you wrapping illustration. I know they’re optional but I am only suggesting that option should be added to your recipe..

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