@@JeffandJosPuertoRicanKitchen Hi I would love to thank you I always was afraid to use paper I tried a few times and got frustrated so used banana leaf and aluminum foil works well but wanted it to be authentic with paper now I wrap like a pro because of your great video. Omg plus I never knew about the frozen stuff thank you once again super easy now. I do use beef to make mine plus I put some potatoes in the meat.
I’ve never made them this way. Seems so much easier. Tip: When making your carne, pour that extra water with chicken seasoning in there, once the carne is cooked you’ll have extra caldo to mix your masa with. Gives the masa much more flavor!
Thanks Maria! And yes, that's definitely a great tip for maximizing the flavor of the masa. We did that in an earlier video, but left it out in this one, since we were going for the true "fastest" - - but definitely go that way if you have the time 🤗
I’ve been eating pasteles my whole life (63 years) but always relied on the kindness and skills of others to make them. I’ve tried a couple of times to make them but it didn’t quite work out. I just saw ur video and you gave me courage to try again. Holiday season is here.
I never prepared them myself but as a young teenager, I helped my parents grate the masa. After I got cut, that was my cue to stop. I watched my parents prepare these a whole day, especially before Easter, Thanksgiving and Christmas. They didn't use any food processor...it was all muscle powder...they're delicious as long as the masa is right and the filling is tasty. Thank you for this video.
I'm half PR and learning about my culinary heritage and discovering that pasteles like tamales are such a wonderful dish where no person/family/establishment will make them the same. You can try someone's traditional family pasteles and they will be so different than the ones you get at a bodega or from a random abuelita who is working from a generations-old recipe. I'm chasing the high of finding the PERFECT pasteles for my palate, but in the process trying them from so many different locations has been amazing. All I can say is CHERISH the recipes and the makers of these amazing foods because all the little details of how they are made could be lost if no one is there to absorb them and hand them down. There is no McDonald's or Taco Bell version of pasteles that will diminish the idea of what they can be. You have to get them from the source
cannot thank you enough! trying to find pasteles here in north carolina is like looking for the missing link. i found a supermarket that has all the supplies i need plus the masa. following your recipe has made it so easy and delicious for us to enjoy. Y mas importante aun, i get to pass this on to my kids. muchas gracias por todo.
Who would give this a thumbs down?🤔Im following a few Hispanic cooks and I think they should watch you guys. So easy to understand. No loud music. What a pleasure! Truly, professional. I adore Pasteles but was apprehensive, but not after this Video!👍🏼✅😋😋😋😋
Thanks so much Daisy, I really appreciate the kind words! And I'm glad we were able to convince you to give pasteles a try! 😀😀😀 You're going to love them!
OMG! I am half Puerto Rican and I LOVE the traditional PR Christmas dinner of Arroz con Gandules and Pastels. I miss it so much because since my grandparents passed away, I haven't experienced that meal.
I'm at an age where guayando pasteles becomes a challenge I never used food processers I always used a guayo but now I found out about the frozen masa and that would make it much easier. Thank you. So much for this because I thought the frozen masa would be too watery but I see it's not.I will do this this Christmas ❤️👍👍👍
Thank you Chef Jeff, great recipe for beginners and for those who are pressed for time. However foodies who do have the time please find a recipe with fresh green bananas, totally different texture and flavor. Yes, extra work but I love cooking so find it fulfilling, brings out my childhood memories helping my mom , I can just hear her screaming at me as I peel the bananas, I was horrible at peeling, still am lol, loved those special times being in the pastel fragranted kitchen with my mom hearing Xmas old songs in the background, sad, she has alzehimers now, but will carry on her traditional ways. HAPPY HOLIDAYS !!!
I love the way you wrap them. I did them different as I was taught. Your method seems easier and more sure to keep together. Never occurred to fold the sides. Thanks!!
This looks so good I am so dared to make them.... It takes for ever it is one of the most intricate recipes as of yet known to make. Yet the results are so gratifyingly. Thank You Jeff & Jo's. I wish I was Your Neighbor.! 💌
Thanks jeff i will be going to make these because my mother and i made them one christmas and we did it the old way mann my thumbs were soo raw from peeling green bananas i vowed never to make them again after seeing the way you do it my mind has been changed!
Hi Jeff and Jo. I did it and they finally came out great! Thank you, thank you. I got so enthusiastic I made the yuca ones too and YES, they were so good! Now I don’t have any more excuses. I can’t wait to try more of ur recipes. Viva la comida borinqueña. Happy holidays
I’m not from PR. But I had a neighbor that I would help make the Pasteles every year and when I moved, I lost touch with her and it’s been years and it just dawned on me this year. RU-vid will teach me how to make the Pasteles so this year I’m doing it on my own. I like the idea of the frozen masa. Can’t wait to try it! Thank you ❤
I made this when my grandmother came in from PR this week. She cried! 🫶🏼 she thought that after her no one would make pastels ❤ thanks Jeff! It came out delicious!!
I just found your channel half PR here and haven't had pasteles in years since 1993 when my grandpa passed. I've wanted to learn how to make them and looks like I found the right place.
Frozen masa? What a dream! Going to check out the bodegas down here where I am to see if they have in stock. Used to make dozens upon dozens with my Mom but I moved away and haven't had them in years. So glad I stumbled across your channel today. Your flancocho recipe caught my eye! Thank you!
Loved the video, so welcoming. It's been 20 years since I've had pasteles :( my Mother got sick and we just didn't make them anymore. Not sure if I can find the frozen masa in Cali, but wanted to say, you brought back a wonderful memory. It was and still is my most favorite food. God bless you.
My PR mother-in-law is gone now (rest in peace), and man do I miss her pasteles. I've helped her one time in the many years I've been married to her son, and it was so much work but so delicious. Thank you for this recipe...I'll have to give it a try! What I can remember, she always used green platains, green guineos, and yautia. Her pork always included at least one olive in every pastele....and so good heated up and served with hot sauce.
Thank you for the video. I’m going to try the frozen masa.. for sure is faster... my grandma pass away age 92... I love when Grandma-mom-daughter auntie Sit together to get pasteles ready .oh love Christmas 🎄 time.the music 🎶 coconut 🥥 drink.. Families gets together.... pasteles in our home was not just for holidays. We have it others day of the month.. my grandma would love the ideas 💡 frozen masa no hard work 😓 thank you again sweetie
l am so happy l found you, since l love Puerto Rican Pastels and your way is so easy. l would have never known that you can purchase already made masa which is the hard work. Thank you so much l will be making them next year for Christmas.
I totally hear you Maria! I was also super skeptical before trying it, but it really is a great option. Particularly if you don't have the time or equipment to do it the traditional way.
Thank Goodness for this video, growing up I always helped my mom make them. I’m 60 yrs young 😜and never attempted to make them till I saw your video. I went to our local Spanish store and bought everything I needed included the frozen masa. I am vegan so I don’t eat meat (not by choice but health issues) so I used plant based beyond meat, I cooked two yesterday as I was in the process of making them and they were delicious 🤤 Btw, this is a 2 people job, took me two days to finish them. THANK YOU, wish I could include pictures, I had an assembly line on the table 😂
@@JeffandJosPuertoRicanKitchen they were priceless. I was able to pass down our traditions to my teenage son in an easier way than the way we learned from abuelita and my sweet hubby said that they were the best pasteles he's ever had (I loaded them down with pork). So, I am eternally grateful to both of you for teaching our traditions so that many of us who are in other places can still learn and experience our delicious cuisine.
Childhood holiday treat right there , a hot commodity during the holidays , people be sellin them too , dios mio with some home made picante oh Lordy 🤤
@@JeffandJosPuertoRicanKitchen They came out great! I usually make the banana-based ones but I did the mix like you showed up above. I always wanted to try Yuka too but to pasty like you even said so this mix was perfect. Once I got over our family traditional taste, I loved them as well as my family! The meat came out good as well. Thanks again :)
I love detailed you were in the video. So well put and made it look easy! I miss my Queen's (Madre) cooking so much and the holidays are not easy without her & her recipes. Definitely trying this. Thanks so much! 🇵🇷🙌🏼
Excellent 👍 I love pasteles but only made the right way/ingredients and flavor this method easy way to makem,.times have changed when I found ready made Masa I went crazy,.true the old fashion way it's alot of work,.but it's less pain on my fingers lol,. thanks Jeff n Jo's😁
I hear you! Outside of places like NY and FL it can be tough to find all the stuff you need😢 I hope you are able to find them though! Nothing like pasteles for Christmas 😍❄🎄
Wow...I didn’t know they made frozen masa! It’s so hard to find real green bananas where I live...my last batch several years ago were so disappointing as I used the greenest ones I could find but they weren’t that hard deep green that you need...hopefully I can find the frozen version!
Thanks so much Sonia! I learned so much from my mother and my aunts in Puerto Rico, as well as Jo's family, and excited to pass it on the best I can. Feliz navidades!
Wow you made it seem easy. I had no idea they sold the packages of the green bananas and the other for pastel and alcapurria probably spelled wrong lol. I am going to try this way fir the holidays thank you.
Thank you for this easy authentic pasteles. I have been doing the pasteles with the masa de guineo, but I see you are adding to the masa , masa de alcapurria and guineo. I will be doing this since one of my sons has asked me for 20 pasteles for his family alone. Thank you. p.s. I add carnation milk to make them softer. Is the vegetable shortening "manteca"?
Man I miss it in California they don’t have the ingredients that I use to use I’m 67 and I learn from the best old timers it was out of this world but this way is an easy way of doing it and it looks good don’t know how it taste I hope I can fine these ingredients in California thank you for sharing your video I got to at least try it this way 😬
I hope I can find those masa here in Hawaii. I an anxious to try your recipes. Here i. HAWAII most Pasteles they add a whole black olive, some request 2 black olives. I be searching our island, of Oahu, for that masa. Thank you for sharing.
Awesome! You have given me courage to try this because of the use of frozen masa. Question: can you do a video on pastels de juca? PLEASE? Popi made them wrapped in tin foil and backed in the oven.
Hey! Today may be your luckiest day (kidding), we have three videos for pasteles de yuca and one of them is baked as you mentioned: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1rvCIJJACks.html - baked ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-v6ksQ6AmnK4.html - using frozen masa ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sstBFOq6hZ0.html - from scratch
I have never had Pasteles before, but I grew up in west Africa and I was struck with how this dish reminds me of fufu, which is made with a number of different starches, including plantain & yuca, and a dish called moinmoin which are black eyed pea batter steamed in banana leaves. I was so excited about this dish, and we went to two Asian grocery stores and a Hispanic one trying to find the ingredients. We found the frozen grated yuca at all three stores. We did not find the frozen green banana and plantain mixture, so we bought those fresh. So never having had this dish before, I would’ve liked more explanation about what the masa should look like before it’s cooked and also the finished texture to know what it should look and taste like, And I was also left wondering, why is this dish boiled instead of steamed like tamales? I would love it if you would explain that, ours ended up a little waterlogged, maybe we did not roll them as tightly as we should have or maybe the mixture was just not as firm as it should have been, I really have no idea. At the end of the day, our dinner was edible but I wasn’t blown away and I was disappointed after spending half a day working on it. Again, if you could give more tips to people who have never tasted the dish before, that would be appreciated.
I lived there two years and would have loved to find it there. I live in NY now and don’t know if they have that here. I know Florida does but does no good
Thank you for this tutorial! My mom returned home from PR this summer after being quarantined in Humacao during Covid. We we planning on a pasteles making lesson so we could all learn from her officially. Unfortunately she passed about 6 weeks later. I feared the recipe and her method would be lost forever. Your video reminded me of the steps we helped her and Popi with. He was in charge of cutting and seasoning the meat. I help grind the veg with a box greater (ugh). The process improved 100x with the addition of a new food processor! The frozen pre-ground masa is a Godsend! I'll get the two types and mix them together. We always made stacks of pairs and had them in the freezer -- yes, close to the 100 you mentioned. Please come back with more content! Felicidades y Gracias! (p.s. what is the cut size of the parchment paper?)
Hi Jeff and Jo! Is there a video on the different types of pasteles? Our grandparents owned a restaurant back in the day in Cabo Rojo called El Danubio Azul. Gramps used to make them of yuca, masa and arroz! Any chance for a video with rice pasteles? 😉🙏🏼
Thank you for the feedback. We only have the videos for masa and yuca. Neither of us grew up with pasteles de arroz but have definitely seen them and heard of them. Maybe we will try them this holiday
hey Jeff and Jo, i have been watching your videos and just love, love, love how simple you explain the most daunting ( for me anyway ) task of making pasteles!!!! can you send the link to order all the masas 11:34
