How to Make Puerto Rican Pasteles (paleo, AIP option)

Name: How to Make Puerto Rican Pasteles (paleo, AIP option)
Total time: 1 h 45 min
Yield: 4
Ingredients: 30 bananas green, no yellow showing at all; 4 roots malanga, I used 2 white and 2 lilac, peeled; 1 1/2 pounds squash calabaza, substitute butternut or acorn; 2 cups bone broth chicken; 2 tablespoons salt unrefined; 1/2 onion; 1 bunch cilantro; 1 head garlic yes, a whole head; 3 bell peppers preferably red, orange, and/or yellow. If you can find aji dulce peppers, use a few of those, too; 1 bunch fresh oregano or about 1/2 to 1 Tb dried, to taste; 1/2 teaspoon salt unrefined, to taste; 3 stalks celery; 3 carrots peeled; 1/2 cup lard or olive oil; 2 tablespoons annatto seeds whole, achiote; 6 tablespoons achiote aciete de, or plain lard or olive oil; 6 tablespoons sofrito; 2 pounds chicken or pork, cut into bite-sized pieces; 2 1/4 ounces capers drained; 4 leaves culantro, substitute 1/3 bunch of cilantro; 1 teaspoon dried oregano; 1 teaspoon salt unrefined; 5 banana leaves packs, rinsed and cut into roughly 12"-16" squares; alternatives: "pasteles paper" from a Latin market, or plain parch…; 1 jar green olives read lables to ensure no weird additives or preservatives; 1 roll kitchen twine, cut into strings about 1 yard long, approximately the armspan of an adult; 3 banana leaves OR 1 banana leaf and one sheet pastele/parchment paper OR 1-2 sheets pastele/parchment paper; 1 tablespoon achiote aciete de, or plain olive oil or melted lard; 1/2 cup masa; 3 tablespoons meat filling; 3 green olives

THE CURIOUS COCONUT

30Ingredients

105Minutes

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Ingredients

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4 SERVINGS

30 bananas (green, no yellow showing at all)

4 roots (malanga, I used 2 white and 2 lilac, peeled)

1 1/2 lb. squash (calabaza, substitute butternut or acorn)

2 cups bone broth (chicken)

2 Tbsp. salt (unrefined)

1/2 onion

1 bunch cilantro

1 head garlic (yes, a whole head)

3 bell peppers (preferably red, orange, and/or yellow. If you can find aji dulce peppers, use a few of those, too)

1 bunch fresh oregano (or about 1/2 to 1 Tb dried, to taste)

1/2 tsp. salt (unrefined, to taste)

3 stalks celery

3 carrots (peeled)

1/2 cup lard (or olive oil)

2 Tbsp. annatto seeds (whole, achiote)

6 Tbsp. achiote (aciete de, or plain lard or olive oil)

6 Tbsp. sofrito

2 lb. chicken (or pork, cut into bite-sized pieces)

2.25 oz. capers (drained)

4 leaves (culantro, substitute 1/3 bunch of cilantro)

1 tsp. dried oregano

1 tsp. salt (unrefined)

5 banana leaves (packs, rinsed and cut into roughly 12"-16" squares; alternatives: "pasteles paper" from a Latin market, or plain parchment paper, cut into sheets about 12" by 16-18")

1 jar green olives (read lables to ensure no weird additives or preservatives)

1 roll (kitchen twine, cut into strings about 1 yard long, approximately the armspan of an adult)

3 banana leaves (OR 1 banana leaf and one sheet pastele/parchment paper OR 1-2 sheets pastele/parchment paper)

1 Tbsp. achiote (aciete de, or plain olive oil or melted lard)

1/2 cup masa

3 Tbsp. meat filling

3 green olives

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How to Make Puerto Rican Pasteles (paleo, AIP option)

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