Titi cómo ese video tuvo tantas vistas y 100 comentarios enséñamelo 🤩

Gracias corazón

Thank you so much for watching the video. I love to cook and love to show others how to cook and how to make our traditional food! I will be creating more content. I just need to buy me an iPod to store the videos. My phone is taking a lot of memory. So it won’t let me post my videos to KZfaq unless if I delete some pictures or videos. Go ahead and make them. I am here if you need any guidance.

Yes. I agree.

Yes, sister! Yes! I’m glad that my video helped you and taught you your new tradition! Wepa! 💕

You are welcome 🤗 Amen 🙏🏽

🎉🎊👏🏽 Wepa! I love comments like these! Congratulations on starting your line of tradition! Buen provecho!

Thank you so much mama! My grandmother used to bust her butt making these for our family during the holidays. She is no longer here to do it so I wanted to continue that tradition. Your video was straight and to the point and exactly what I needed. I shared it with a bunch of my family members so they too, can start their own little tradition. Thank you again for helping me keep this tradition alive in my family. You don't know how much that means.

@@objectionoverruled2 you are very welcome. Trust me, I know how important it is. I learned the recipe at age 16. I am now 42 and still keep the recipe in my heart! My kids have been learning too! Thank you for watching the video. I keep trying to add more content, but this iPhone always saying I don’t have enough storage space. Trying to reach 1,000 subscribers

You are welcome.

If they were orange color they were just yautia or yuca as banana ones or mix are not orange color unless too much zafran and then they would taste more azafran.

Yesssss. I love it!

Coming soon! 🤗

It depends where you live. I would check the Farmers Market. Spanish markets. Asian markets. Ethnicity markets. The freezer section. Maybe where they stock the pastelillo disc, Goya products. La Fe is the brand.

You are welcome. 🤗 Thanks for watching! 💕

You welcome.

Thanks for watching. I use the broth to the pork too. Or if I use chicken, the broth to it. I do not add evaporated milk. I do not add plantain. My step mother taught her recipe in Vieques. I make it her style.

Hello. Thanks for watching the video. I do not recommend canned pumpkin. It is already cooked. Search online “calabaza”. That is the type I recommend on using. Let me know how you make out.

It depends where you live. I would check the Farmers Market. Spanish markets. Asian markets. Ethnicity markets. The freezer section. Maybe where they stock the pastelillo disc, Goya products. La Fe is the brand.

I use calabaza. If you don’t want to use it you don’t have to. But the calabaza helps give it color. Along with the achiote.

@@juliaroldan2850 I wouldn’t. It’s not the same.

@KocinaConMarie canned Pumpkin is bitter. I had forgotten about that. 😊 Thanks

@@juliaroldan2850 you are welcome. 🤗

I found it online. This is the website. domitp.com/product/electric-potato-grater/

Hello. What ingredients did you use to make it? This is important.

@@KocinaConMarie 20 grn bananas 2 plantains.. 1potato.. some broth from pork meat. But i hardly used that much. I had to use some in blender to keep it going. Should i buy a frozen pack of that yucca . Thaw and maybe add it..

@@kathyroose1146 are you able to find Taro root? In Spanish is yautia. It comes in white or lilac (like a purple color). I prefer the white yautia. If you can find it at the store where you are located, buy 4 medium or 2 large pieces. Then peel and add. If you use the medium add 2 at a time, then check the consistency. If they are large/long add one at a time, then check the consistency. If you don’t find yautia, try to find 1 ñame or 1 malanga. Malanga comes very big, so you will only need a small to medium size or piece. Also calabaza (pumpkin) will help it too. Do not add any more broth. What happened is the green bananas texture is what has it soft, then when adding the broth is what made it runny. Do not add any more plantain. It will harden the masa.

Thank you soo much!!🙂

@@kathyroose1146 you are welcome. Please let me know how you make out. 🤗

I live in Delaware. I found it in The freezer section where they stock up all frozen Spanish products. I can check the name for you when I get off work this evening. I will update you. Thanks for watching the video.

Hello, I forgot to post the pictures for you.

I don’t see an option to post the pictures. The name brand is: La Fe @DeniseDeJesus

The frozen masa comes in 5 pounds bag. The frozen green bananas comes in 5 pound bags. If you choose to use the frozen ingredients I would use 2 bags of green bananas and 1 bag of the masa de alcapurrias. If you want to use the ingredients and prepare it yourself, a small batch of 63 small pasteles. I used 8 pounds of green bananas, 3 pounds of yautia, and a small piece of calabaza (about a pound or a bit over). I cut the cooking paper in half to make the pasteles smaller. I hope this helps you.

@@KocinaConMarie It does. Thank you very much. Love your videos!

@@ddean7869 you are very welcome. And thank you for watching and subscribing. 🥰

@@KocinaConMariethis is key! Thank you for this!

domitp.com/product/electric-potato-grater/

I posted the link for you. I bought it from there last year. The usually get sold out quick. But I just checked they have 39 in stock. Thanks for watching my video. I hope it helps you out.

domitp.com/product/electric-potato-grater/?Google%20Shopping&Google&gclid=CjwKCAjwsfuYBhAZEiwA5a6CDALEzvQGHmRofUltRj8Kq7ykh742D1_w0obtzrdy45Jfn9SBVhRGXhoCfmIQAvD_BwE

Hello. This is the link.

I would use up to 8-16 bananas if you really like the flavor of them in the masa.

Taro root is like the potato, it has flavor when you give it flavor. You won’t taste it when mixing it for pasteles. But if you don’t want to use it, you don’t have to. You can make it without it. If you prefer you can use less Taro. There are so many ways to make pasteles. Do you like any other type of root vegetable (vianda)?

What you want to taste more of is the green bananas.

@@KocinaConMarie Thank you for the response. I'm not against any vegetables being in them, I would just like to make the simplest version that I can with the fewest hard-to-find ingredients until I get more confident in making them (then I could worry more about flavor, texture, et cetera). So going off off what you mentioned, I'm thinking I could only use plantains and green bananas (without any roots and/or squash) for the masa for now. Now it's getting the motivation to actually get around to doing it, heh.

@@IIllytch321nonadinfinitum yes you can do it with that, but the plantain makes the masa a bit hard if you put too much.

@@KocinaConMarie Oh, ok. Thanks for the warning. So let's say I only use plantains and green bananas for the masa, is there a ratio that I'd be looking for to keep them from being too firm? Like half a pound of plantain to one pound of banana or something? Or just 50/50? All the pasteles I've ever eaten definitely kept their shape after removing them from the wrapping but were pretty soft when I bit into them (I might boil mine for about 15 minutes, just enough to get thoroughly hot). I could easily push my finger all the way through it with relatively little pressure. I actually wouldn't mind if they were a little bit firmer actually. I appreciate the guidance.

The machine or the bags of masa?

@Kocina Con Marie masa

I found it at the local store where I live in Delaware. It’s called Super G. But I’ve seen them at the farmers market too. I don’t know where you live, but check the oriental stores if you do not have a local store that sell Hispanic or Caribbean product. Or that is more diverse because many other cultures do eat the same thing we eat in P.R. The freezer section if they have a area that is stocked with frozen sofrito, Pastelillos and other Goya, LaFe, products.

@Kocina Con Marie Thank you so much for this! I drive 1 hour to Chicago just for Puerto Rican food. It’s so worth it though. I’m in a suburb out here in Illinois and they have no Hispanic food here lol I try! Thank you so much for the video!

@@sherinamarie87 thank you for watching my video. I am in the plans of making new content soon. But I appreciate the love 🥰

Hello, if you don’t mind me asking. Why only 12 pasteles?

@@KocinaConMarie THANK YOU FOR REPLYING, ITS JUST ENOUGH FOR ME, I M A SENIOR AND LIVE BY MYSELF, SO JUST A DZ FOR MYSELF IS FINE, EVERYONES VIDEO MAKE TREMENDOUS AMOUNTS AND I M HAVING HARD TIME ADJUSTING AMOUNTS

How about for 30 or 50.... or even 100...What ever is a "normal" batch... I really would like a recipe base to go from...

@@KocinaConMarie hi Marie, you asked a question for a question, but no response. It's ok, got the answers from someone else, ty

@@ddean7869 when I use to sell pasteles, I would buy a box of green bananas, 13 pounds of yautia Blanca and a medium size calabaza. That would give me between 100 to 150 pasteles. Give or take. Depends on the size you make them.

I don’t use plantain when I make everything from scratch. I used the frozen masa to test it out for people that can’t make it from scratch. And for those that are not sure. Plus I was very sick 2 weeks prior to thanksgiving and then my kids were sick. So I was out of commission for 2 weeks. The masa of alcapurrias did state that it has plantains, but that’s why, it’s for alcapurrias. I promise you the pasteles came out amazingly delicious. 😊🤗🥰

Yo los hago tradicional. Cuando grabe este video, estaba en cuarentena por estar enferma de cama por 2 semanas. Me atrase en los pasteles y arroz con dulce. Para alcanzar los planes mío, estuve experimentando con la masa ya rallada y quedaron igualitos que uno mismo güayando. Debes de intentarlo. No toda persona puede güayar, mondar, pelar los ingredientes. Este video eseña más alternativas para preparar la masa. Yo hice la masa parte con masa ya güayada y parte yo güayandola en mi máquina. Te garantizo que la masa comprada me sorprendió, la aroma es de masa fresca. En los Estados Unidos no es lo mismo que uno comprar los ingredientes fresquesito como en las Isla. Acá fuera la yuca puede venir de Africa, la calabaza de Mejico, las hojas de Republica Dominicana. No de la finca en Yaucono, Vieques, o otro municipales. Pero gracias por ver el video.

@@KocinaConMarie ...Hola , podria decirme como consigo la maquina , yo tenia una artesanal y se me dañó , necesito una de esa pues son más facil de usar y de lavar ... Gracias 😍

@@hilariapeguero5583 domitp.com/product/electric-potato-grater/

@@hilariapeguero5583 aquí está el enlace

Thank you for watching. Thank you for your feedback. Let’s keep it positive. The masa that came prepared was definitely fresh. When thawed out it smelled like if it was peeled and grated at the moment. No artificial ingredients. This is to show viewers that there are other versions of making the masa. Please keep in mind that not everyone has a güallo, blender, food processor, masa machine. So I am introducing an alternative on preparing the masa. This also helps cut time with peeling. This helps beginners and anyone with issues with their hands or fingers. Also keep in mind that unless if you live in the Island, or grow your own vianda, you don’t know if what you are buying is organic or not. Just cause the sticker is labeled organic, doesn’t mean that you know for sure.

I make mine from scratch. Since I learned at the age of 16 years old back home in Vieques, P.R. I am 41 now. I sell pasteles. Except for 2020 and 2021 due to Covid. My video is to show people that there are options out there. Not everyone can afford a machine. Not everyone can güayar by hand. You have your way and I have my way. This is one of many ways that I make pasteles. Marie’s Way! When you cook from the heart everything comes out deliciously right. Instead of putting people down for their content, let’s support one another. There is no right or wrong way to making pasteles or cooking as long as the food is handled safely. As a certified chef, you would know that. Yes I can take constructive criticism, but you my friend you are trying to bully and bring me down. It is not going to work. Pero, muchas gracias, thanks for watching! Que tengas una Feliz Navidad y Próspero Año y Felicidad! Oh and I did use calabaza! 😉 Wepa! 🇵🇷🇵🇷🇵🇷

Oh and if you lived close by, my pasteles would keep you happy and quiet. Followed by the glass of jugo de parcha, para bajarte la presión. Jugo de parcha echo con la pulpa no el de polvo. 😊

@@KocinaConMarie well I'm not trying to put you down PASTELES is our Puerto Ricans Signature no bying masa already from other part of the world they're taking our Culinary Art Culture from Puerto Rico I'm not mad just saying 😉good 👍🏾job by the way weepaaa Puerto Rico

@@robertobeltran6116 I appreciate it. Gracias.

@@KocinaConMarie estoy Contigo en tu respuesta yo aprendi contigo estas opciones y estoy super contenta. Mi opinion que HACE un CHEF en estos medios haciendo comentarios tan fuera de Lugar. Como dice El refran zapatero a su zapato. So Sigue hacia adelante mi amiguita que Dios nunca desampara a los humildes de corazon. EXITO!!!