Thursday, January 2, 2014

Pasteles of the Colombian Coast

The Colombian coast pasteles are similar to tamales, except that pasteles are made out of rice, while the tamales are made from corn dough. Another difference is that tamales are wrapped in banana leaves, or corn leaves, and the “pasteles” are made with bijao leaves.

The Rice:
As the main ingredient is rice, its preparation should be careful. To do this, first rinse the rice. Mix it with vinegar, colored oil (annatto), chives, garlic, sweet pepper or bell pepper, and salt, and let it stand for a few hours.

The Meats:
The other part of the preparation has to do with meat. Traditionally is used pork, beef and chicken, but I used leftover turkey for mines. These meats are cooked with peppers, garlic, onion, tomato, salt, and colored oil (annatto). When finished, this stew is saved to add it later to the pasteles.

The Veggies:
In small containers sliced ​​peppers, onions, potatoes, carrots, green beans, and add green peas. The use of olives and capers shows the Arab cuisine influence.

Arrange two bijao leaves crosswise. Spread a layer of rice on the bottom of the leaves, and then add meats. Follows with a layer of the veggies mentioned above, and ends with another layer of rice on top. The last step is to fold the leaves until well packaged, and tied then with a string.
In a large pot add enough water to cover all pasteles (make sure the water is boiling before placing the pasteles.) Add salt and vinegar and cook for 1 ½ hour until the pasteles are cooked.


For the Rice:
4 cups of rice
½ cup of vinegar
½ cup of colored oil (annatto)
1 cup o
4 pieces of crushed garlic
Salt to taste

For the Meats:
3 pounds of different meats
1 cup of chopped tomatoes
1 cup of chopped onions
1 cup of chopped peppers
2 pieces of crushed garlic
Salt and black pepper

The Veggies:
2 cups of sliced carrots
2 cup of chopped green beans
2 cups of peas
2 cups of sliced of potato
1 cup of green olives
1 cup of capers

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