This way is the superior way and it's not just my mom's. This is the way all the women do it over here. They learned together making masses from the green bananas grown here. It's actually a lot easier if you have 11 women doing it together. 🙂

Oh yeah, If there is the perfect long way, this is it. No shortcuts; perfect Puerto Rican Pasteles. She learned this with the ladies that live where I live now in Bayamon. They used to get together and make whole bunch them for the church. For Christmas also, They would all activate and make it happen. lol, It was a team effort.

@@plantedinpr886 Thanks again for recording your adorable Mom. Happy Holidays 🙏❤️

Yeah, she's old school. She doesn't take shortcuts when it comes to Christmas Dinner. :-)

@@plantedinpr886 God's Blessings to your Mom & family.

Thankyou, God bless you and your family also. :-)

She definitely ain't cheap on the meat. New subscriber

My Mom used to make them for the church in NYC. She and some friends got together and made some in the school she worked at. They sold over $500.00 worth.

Sorry about your mom. She must be a wonderful mom, even now. Did she write down her recipe? I'm a Retired RN... I've seen many cases of Alzheimer's even in women in early 40's. It's sad...but show her love always. God bless you both!

@@haydeetorres3602 😭 My mom was an amazing cook too. She has Alzheimers as well....She made mouth watering pasteles to die for. We as kids thought we won the lottery when we'd find a couple of pasteles lost in the back of the freezer one time! Lol.

Jose... what a beautiful relationship you have with your mom. Keep those memories alive. What a wonderful mom you have. Be there now for her, her journey can be hard. She will need constant support and reassurance. As a wonderful son, I'm sure you're there.

She was born in 1942. I've heard the same words from her mouth that I heard from your grandmother. Same accent and all.. like clone. :-P

@@plantedinpr886 She is TREASURE- like a fine wine- 1942 was a good year.

Yeah, they take long to make. They are good though. My mom doesn't use the garbanzos or raisins. Yep, lots of labor. I remember when I was a kid, the women here in PR used to get together and made an assembly line and split up the task. They made hundreds of Pasteles together. I remember being sent out to pick and cut the cleanest, nicest banana tree leaves so they could finish. :-) Thanks for the comment and have a merry christmas and happy new year. 🙂

Thank you. May God be with you and watch over you also. :-)

Yeah my mom is awesome. The pasteles come out classic bayamon style like they made it when they gathered together in christmas to make hundreds. It really is a long process but the results are amazing. :-)

Lol, I put my mom in a video and it's the biggest video I get. Go figure. :-)

I'm very happy to have my Mom yes. :-) My Grand Mother used to make the arroz con dulce when I was a kid. She put me on a molador. It's like a meat grinder with a handle to spin. I used to grind all of it. The recipes are still here on this mountain. Oddly enough, most of the old women make the food almost identical. They learned together.

I definitely understand about wishing you paid more attention. I too lost my mom a little over 5 years ago and I'd give anything to just walk in the kitchen and see her making PR food again. There's a channel I watch called Judy's Rincon Boricua & she has a video for arroz con dulce that uses fresh coconut if you're interested. It stood out to me too bc I noticed most ppl just use the canned stuff (me included! lol). It's her Arroz con Dulce TRADICIONAL video (she has a few varieties of the dish). The video is in Spanish but it's very easy to understand and she has written ingredients too. And for the record I don't know Judy!...just like her channel. Hope this help :) God bless!

It is worth it. It's a classic recipe that's been passed on by and to many here. It is "The way".

:-)

:-D

Lol, 100 percent real, no short cuts. The way official.

lol

I didn't just do this for KZfaq, I did it for me to. :-)

Lol, the masa is the easy part. Pasteles take a long time to prepare. Every time I get a rack of green bananas, I make accapurias. No, my mom lives in Florida. I live in PR and went to visit her. She was actually doing it to teach me how. I decided to film it. I'm so glad I did. If I decide to make a batch of pasteles, I will definitely be using my own video. 🙂

If I remember correctly, we made 24. We ate two of them. The rest went into the freezer. 22

I'll be sure to try that as I get many opportunities. :-)

Also you can microwave 20 seconds and the banana peels right off

@@plantedinpr886 I used to put the green bananas in a clean sink and run real warm water and it always worked.

Ok, it's taken me 9 months to realize this comment. Lol, this video has a lot of comments. Thank you for the advice. I've been making alcapurrias and cooking with lots of fresh platanos and green bananas. Honestly, this tip will help me. Thanks. 🙂

I made the music myself. I could've made it better but I was in a rush. I'm glad you liked it. 🙂

​@@plantedinpr886 Do you use regular green banana or cooking banana? Thanks

No cumin. I recently made a sofrito video. kzfaq.info/get/bejne/rK6fh7WFqsDVj58.html It's the same Sofrito we made last time. Made with same types of sweet peppers. I bring her a nice batch every December. I have to cut out all the seeds to get it on the airplane. Garlic, onions, recao, cilantro, green peppers, red peppers, sweet peppers and some oil. :-)

Hmmm, I don't have the measurements. I think the paper my mom bought was pre-sized. The string size, my mom just knew it. If you take a long string and wrap a pastel, cut off the extra string, take the string off, then cut the rest of the strings the same size. That's what my mom does but she gets it on the first try. Good luck on your first try. Honestly, it was a lot more work than I thought it would be. I've always taken them for granted and have been blessed with the opportunity to eat many many tasty pasteles. :-)

O.K. This here is really important. I discovered this after the video. Here's the fact. When you combine multiple ingredients at much different temperatures it kills the flavor. Meaning; you need to heat them up together then match the basic temperature with what you intend to mix it into. This applies to other meals also. It really does make a difference. I believe the sofrito is made up of Ajies Dulces (sweet peppers), onions, recao (culantro) and cloves of garlic minced down. I'm pretty sure she puts Cilantro in it sometimes because Culantro is harder to get over there. Good Luck and I assure you, there are no "better" pasteles around. Funny things is, there are some older ladies here that still get together to make large batches of Pasteles. They come out tasting exactly the same way. (many, many moons ago, she was part of that group that cooked for the church.)

@@plantedinpr886 Thank you so much for your reply. I have asked questions to others pasteleros on KZfaq and they just don't reply. Another question, Mom doesn't use the garnishes on the pasterl? and I noticed the meat was only seasoning with meats juice a and salt, she does not add achiote for color nor add adobo or sazon?

She does use salt but she does it sparingly. Yeah, she did the achiote in the oil. No adobo or sazon. Honestly, it takes a long time especially if you are making a large batch of them. It sometimes feels like the work will never end but... it ends. I guess you can consider the tomatoes on the meal garnish. No garnish on the pasteles though. These pasteles are the cream of the crop. Shortcuts only make them less spectacular. It's like, the masterpiece forms when you do everything right. (the compliments will come). :-)

@@plantedinpr886 thank you again.

@@plantedinpr886 thak you Ok, I am ready to try it again, but only making enough for 12 just incase I mess it up, how many of the berdura do I use for 12 pasteles? cause this also doesnt come out right following others recopies,its either too runny, too dry, no flavor. also, they taste too much like the leaf, i wasg the leaf and put on stove and dry it but the taste is too strong for me and really put in garbage....help?

Yeah, you boil them in salted water. 🙂

Peppers, sweet peppers, onion, garlic, cilantro/culantro, and Oil. kzfaq.info/get/bejne/rK6fh7WFqsDVj58.html I have a video of me making sofrito. Every detail is there.

I'm not sure and my mom is in Ohio in a place that doesn't have a cell service. If I remember I'll ask her when I speak to her. For some reason the word Osterizer just popped in my head but honestly I don't know.

Hey, I helped her. :P

Ni yo tampoco. :-)

A lot of people like it. At the time, I wasn't very experienced with editing. It took me every day for 3 weeks to edit that video. I had multi camera shots and lots of footage. I wasn't very experienced with Davinci Resolve at the time. Still though, I'm happy with the result. It's my most viewed video and it has many likes. 🙂 Thanks for the opinion.

LoL, It's been years since I made this video. You are the first one to notice. I guess I didn't show how to cook them or for how long to cook them.

THAT WAS WELL CHOSEN MUSIC.....

Yeah, I realized that 2 years after the video was uploaded. I generally do 30 - 40 minutes but I cook them from frozen. Those were fresh so they didn't take much time to cook.

@@plantedinpr886 thank you. Just learning to cook Puerto Rican food. I love the flavors.

atanos?

Boil it.

Nah..to make the very best. Have to do the work!. 🙌🏽🙏🏽🤌🏽🥰

No hablo Castellano, y mi mama no habla Como China. Si no gustas El video, no lo tienes que ver.

Haydee, you're hateful.

Dude, you have it completely wrong. Those are sweet peppers. I grow them. There's no heartburn. All the sofrito is made fresh. They do have a good amount of banana but the mix works out well in the end. There's olives and meat chunks taking up the space also so there isn't as much massa as it looks like. These are the pasteles that I grew up with so for me they are absolutely perfect.

@@plantedinpr886 I have no doubt that they had good flavor, but I saw the process, and your mom was putting a “cucharon y medio” on that little piece of plantain leaf, and that huge parchment paper. If she cut that paper in half, she would have saved a lot of paper. You only need a “cucharon” of mass, plantain leaf to the size of the smaller paper, and trust me, you’ll make DOUBLE the amount of pasteles, and they’d still taste great. And what I was saying is that people add a slice of roasted red peppers on top of the masa before wrapping. But anyway, to each their own! Happy holidays!

Interesting there. roast peppers on top of the mass. I get you with the plantain leaves. I've been with my mom in PR and they used banana leaf and wrapped it around (from my back yard). I sort of get you on your preference but I assure you they are good to me. As for the size of the paper, That's the way my mom makes them. I eat two at a time with rice. Anyhows. Thanks for watching the video and your opinion is always welcome. :-D