{"id":7668,"date":"2022-01-05T06:22:14","date_gmt":"2022-01-05T11:22:14","guid":{"rendered":"https:\/\/diningtraveler.com\/?p=7668"},"modified":"2024-10-19T15:46:35","modified_gmt":"2024-10-19T19:46:35","slug":"recipe-pasteles-de-yuca","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2022\/01\/recipe-pasteles-de-yuca.html","title":{"rendered":"Recipe: Pasteles de Yuca Puerto Rican Style"},"content":{"rendered":"\n

Pasteles is a savory root-vegetable-based dish similar to a tamal with different versions throughout the Spanish-speaking Caribbean islands. It’s commonly eaten during the holidays, but you can find it in Puerto Rican restaurants year-round, especially in the countryside lechoneras. This post is all about pasteles de yuca, Puerto Rican style. Yuca, a delicious and versatile root vegetable, is the protagonist of this dish. Because the masa in this recipe is made with just one vegetable, I find it a great recipe to use if you’re getting started in making pasteles. For this recipe, I filled them with the traditional stewed pork, but you can also get creative with other fillings like stewed duck. If you want to try to make vegan pasteles, I recommend replacing the pork with chopped eggplant, just as yummy.<\/p>\n\n\n

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Preparing Pasteles de Yuca<\/h2>\n\n\n\n

Making Puerto Rican pasteles de yuca is a time-consuming activity, and I highly recommend getting your family or friends together to prepare the pasteles. It’s helpful to have stations where a person is in charge of assembling each stage. Making these brings back great memories of making them with my mom and aunts. If you don’t have a team of people to help you out, you can make the guiso (stuffing) the day prior.<\/p>\n\n\n

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Guiso (the stuffing of the pasteles)<\/figcaption><\/figure><\/div>\n\n\n

Filling Your Pasteles de Yuca<\/h2>\n\n\n\n

For this pasteles de yuca recipe, we fill it with stewed pork shoulder (guiso). In the video, I used a whole pork shoulder, which yields plenty of meat to stuff around 100 pasteles. If you don’t have the energy to make 100 pasteles, the guiso is delicious, served alone with rice and fried plantains or as an empanada stuffing. You can also freeze it and use it later. For that rich Puerto Rican flavor, the stewed meat <\/span>is seasoned with\u00a0sofrito,\u00a0adobo,\u00a0sazon, and olives. <\/p>\n\n\n

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Storing & Serving<\/h2>\n\n\n\n

I recommend freezing the pasteles de yuca because you can then cook them at your leisure. Pack them in two. We call those “yuntas” and freeze them. Grab the yuntas and cook them in boiling water for 45 minutes. Our video includes specific instructions on packing, storing, and cooking the pasteles de yuca. \u00a1Buen provecho!<\/p>\n\n\n\n

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