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tikitiah
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Joined: 07 Feb 2005
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   Topic: Pastelles
Posted: 07 Feb 2005 at 12:00am |
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Pork not beef! Where's the shredded/grated/cuisinarted plantains/green bananas. This was a travesty. Banana leaves vs. ti leaves (Hawaiian Island Puerto Rican background) is debatable, however the cornmeal without any banana base is not! And, where did the thyme come from! Very disappointed. Did make an allowance for the beef vs. pork issue and "the juice wasn't worth the squeeze". Basic oomph to recipe is from the indentation filled with meat (pork best) cooked in (better than you offered) sofrito and garnished by an OLIVE. Raisins are heresy, though allowable for Argentinians, in my family (Montihos from Ponce)! I remained shocked!
Tumwater, WA
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weezie
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Joined: 17 Dec 2005
Location: New York
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Posts: 1628
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Posted: 26 Dec 2005 at 12:00am |
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Hallacas (or ayacas)
Mostly made in South America & dutch/other caribbean islands ...This version might not be as popular in PR; but it's 'pastelles' nonetheless. "Anything" wrapped in a banana leaf, plantain leaf, corn husk (or aluminum foil, for the deprived of tropical resources) is called 'pasteles'...
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Drizznjaxx
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Joined: 03 Nov 2006
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Posted: 03 Nov 2006 at 12:00am |
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Oh My!!!
This is not a traditional Pasteles Recipe. We Puertoricans don't use cornflour in our pasteles we use plantains!! I don't know who came up with this recipe but to me this sounds like a recipe for Tamales. PLEASE SOMEONE SUBMIT THE CORRECT INFO. I was completely baffled when I read this recipe.
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jhkl
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Joined: 13 Nov 2006
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Posted: 13 Nov 2006 at 12:00am |
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Good Job.
This IS an authentic pastelle recipe unlike previously stated. Life is infact BIGGER than Puerto Rico and this is how pastelles are made in the southern Caribbean, specifically Trinidad...by way of Venezuela. Please no small minded individuals.
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creativity73
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Joined: 12 Dec 2006
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Posted: 12 Dec 2006 at 12:00am |
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Not a typical Puertorican Pastel
Sorry but I have to agree, it may be typical in Trinidad and Venezueal, but this is a forum for Puertorican recipes, and this recipe doesn't even resemble our recipe, which consist of green bananas, yautias, and calabasas for the pastel and the filling is made with pork....
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Carindian
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Joined: 23 Dec 2006
Location: Honduras
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Posted: 23 Dec 2006 at 12:00am |
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Response to the reviewers:
You in this forum made me join Caribbean Choice. I was just leafing through these recipes and I found your interesting threads. What is all the fussing about if they are called pastelles and are made with corn meal??? That is the good thing about recipes they CHANGE over time...hopefully for the better. I understand a bit of the frustration when looking for a "true/traditional recipe. Last week I was trying to make "conkies" which is a TRADITIONAL Bajan dish...and as I recall it is made with cornmeal, pumpkin and sweet potato. Lo and behold, I foudn a TRADITIONAL recipe that says it is made with only RIPE PLANTAINS. By the way...for you saavy "puerto ricans" this conkie is much like a TAMALE...except it is entirely sweet. Though the other "conkie" is much like your PASTELLE with the plantain...but of course it is also sweet. So you see....recipes sometimes do get lost in translation. And one last word...to add to the confusion....all these tamales, pasteles, conkies, dunkanoos...all of these are TRADITIONAL WEST AFRICAN dishes...OR a variation thereof...FELICIDADES A Todos!
Honduras
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El Gringo Loco
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Joined: 25 Jan 2007
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Posted: 25 Jan 2007 at 12:00am |
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noooooooooo
Yes, it's a wide world, but the boriquas are right. These are NOT Puerto Rican pastelles, so why post the recipe under the Puerto Rican flag? These are more like tamal cubanos, but those, too are better made with pork, and use corn husks in place of leaves. Tikitiah is right, "shocked" and "disappointing" are good comments.
Nueva York
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YESSENIAMAMI
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Joined: 25 Sept 2007
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Posted: 25 Sept 2007 at 12:00am |
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OK...WELL IF LIKE IS SOOOO MUCH BIGGER THAN PR THAN WHY IS PR KNOWN PASTELLES AND WHY THE HELL IS THERE A PR FLAG UP THERE...ONCE AGAIN. THIS ISN'T A PASTELLES RECIPE...MAYBE IF IT CAME FROM THE SOUTHERN CARIBBEAN...MAYBE SOMEONE SHOULD HAVE PUT THERE FLAG UP THERE
NY NY
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YESSENIAMAMI
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Joined: 25 Sept 2007
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Posted: 25 Sept 2007 at 2:00pm |
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YEAH...WHATEVER
I'M A PUERTORIQUENA AND THIS IS NOT CORRECT. PLEASE...I SHOULD KNOW. WE PUERTORIQUENAS USE MALANGA AND YUATIA AND PLATANOS TO USE AS A DOUGH LIKE SUBSTANCE...NOT CORNMEAL...WERE NOT CENTRAL AMERICAN. WERE CARIBBEAN SO WE USE CARIBBEAN INGREDIENTS. I DON'T CARE WHERE THIS RECIPE CAME FROM BUT THIS ISN'T A PASTELLES RECIPE!!!! I'LL TAKE MATTERS INTO MY OWN HANDS AND SUBMITT THE RIGHT RECIPE
WASHINGTON HEIGHTS NY
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YESSENIAMAMI
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Joined: 25 Sept 2007
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Posted: 25 Sept 2007 at 3:00pm |
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I'M DISGUSTED!!!
WAH!!!!! THIS IS A TOTAL DISGRACE!!!! THESE ARE NOT EVEN CLOSE TO PASTELES...PORK NOT BEEF...PORK NOT BEEF!!! ANOTHER THING...WHAT THE HELL IS THE CORNMEAL USED FOR? BANANA LEAVES IS THE CORRECT WAY TO WRAP THEM. THIS IS VERY SHAMEFUL.
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