Dominican Pasteles En Hoja As Made By Julissa Calderon Recipe By Tasty

Steps:

• Cut the banana leaves into 8x8-inch squares wash, pat dry and reserve.
• If using pork or chicken:.
• Place a small chicken (about a 2lbs) or pork loin in a crock pot and liberally sprinkle with adobo seasoning until covered. Set on low for 6-8 hours When done, allow it to cool and shred it with your fingers. Now you can use it for the pasteles.
• If using ground beef:.
• In a bowl combine the meat with the onion powder, oregano, basil, 2 tbsp adobo seasoning.
• In a pan over medium heat, heat up oil and add garlic, onions and pepper. Sauté until tender. Add 1/2 lb of meat.
• Cook until no longer pink and drain. Return to heat and 2 tbsp of water and tomato paste. Cook until all liquid has evaporated. Reserve.
• If using cooked pork or chicken:.
• Heat up oil over medium heat and add garlic, onions and pepper until tender; add 1/2 lb meat. Season with oregano, bay, onion powder, black pepper and salt if needed. Stir until combined. Add 2 tbsp water and tomato paste, heat through, for about 2 minutes or until liquid has evaporated. Reserve.
• Peel the plantains, niame and malanga. Grate the raw niame, malanga and plantain and mix with 1 tsp of adobo seasoning and 1 tspn salt. Add the broth either store-bought kind or the broth made if you slow-cooked the chicken. It will look like a doughy mass. Don't make it too wet.
• For assembly:.
• Put 2 tbsp of the plantain mixture on the center of a banana tree leaf, on top put 1 tspn of meat, and top that with 2 more tbsp of the plantain mixture. Wrap the leaf around it to form a rectangle; about 5-7" in length and 3-4" in width. Wrap another layer of parchment paper over each one. Tie string once around and once the other way to resemble a present, and tie a knot in the middle. At this point you can freeze them by wrapping a third layer of foil over each one and store for up to a month, just remove foil before cooking.
• When ready to make, put half a gallon of water in a very large pot and boil them for 20 minutes. Remove the banana leaf before eating.
• We usually eat them with Tabasco sauce and/or ketchup. Enjoy!

Steps:

• Make the bell pepper purée: Add the bell peppers, garlic, onion, and cilantro to a food processor or blender and purée until well combined. Transfer to a bowl and refrigerate until ready to use. Wipe out the food processor.
• Make the masa: Add the green plantains to the food processor and process until finely chopped. Add the kabocha squash, yautía blanca, and ripe plantains and process until completely smooth; this may take 5-10 minutes. Add the milk, salt, and butter and continue blending until well incorporated. Transfer to a bowl.
• Make the annatto oil: In a small saucepan, combine the achiote powder and olive oil. Warm over medium-low heat until the oil begins to shimmer slightly, whisking to ensure the achiote doesn't burn. Remove the pot from the heat and let stand for 1 minute.
• Add 1-2 teaspoons of the annatto oil to the masa mixture and stir to incorporate. Cover the masa with plastic wrap and chill in the refrigerator until ready to use. Set the remaining annatto oil aside.
• Make the spiced ground beef: In a large pan, heat the olive oil over medium heat. When the oil is shimmering, add the ginger, chiles, and red onion. Season with 1 teaspoon of salt and sauté until the onion is translucent, about 8 minutes.
• Reduce the heat to medium-low and add the coriander and za'atar. Cook for 2-3 minutes, until the spices are toasted and fragrant.
• Increase the heat to medium and add the ground beef. Season with the remaining 2 teaspoons of salt and the pepper. Cook the beef is until browned and cooked through, 5-7 minutes.
• Stir in the reserved bell pepper purée and cook until heated through, about 5 minutes. Simmer for 15 minutes until the flavors have melded, adding chicken stock as needed if the mixture gets too dry--some bubbling liquid should always be visible.
• Remove the pan from the heat. Use a slotted spoon to scoop the ground beef into a bowl, then cover and chill in the refrigerator until ready to use. Discard any excess liquid.
• Assemble the pasteles: Gather the banana leaves, annatto oil, masa, ground beef mixture, kitchen twine, offset spatula, and pastry brush, and set near a large, clean work surface.
• Heat a griddle or flat grill pan over medium-high heat. Working gently and carefully, lightly press one of the banana leaves onto the griddle with a kitchen towel. The leaf should quickly change color in the area where it meets the griddle. Rotate and repeat until the entire leaf has changed color and is hot and pliable.
• Place the banana leaf in the center of the work surface with the veins running horizontally. Brush the leaf with annatto oil. Scoop 4 tablespoons of masa onto the bottom center of the leaf. Scoop 3 tablespoons of ground beef into the center of the masa. Fold the bottom of the banana leaf up and over the filling to meet the top of the leaf, then fold the top of the leaf back over the center. Gently fold in the sides. Tie with twine to secure. Repeat with the remaining ingredients to form 16 pasteles total.
• Bring 2 large pots filled halfway with water to a boil, then salt generously.
• Lay the pasteles in the pots, being careful not to overcrowd, and cook for 30 minutes.
• Let the pasteles rest for 5-10 minutes before unwrapping. The pasteles can also be wrapped and frozen in an airtight container for up to 6 months.
• Enjoy!

Steps:

• Heat oil in a large skillet and sauté the onion till golden. Add the mince and brown it in batches by tossing it with the onion.
• Add the rest of the ingredients except the wine and allow the sauce to simmer and thicken for at least 20 minutes.
• Next, add the wine and continue to simmer the sauce.
• Meanwhile cook 500 grams (1 pound) of gnocchi until 'al dente' in a pot of boiling water.
• Serve the gnocchi with a generous ladle or two of the bolognese sauce and top with mozzarella, if desired.